Open AccessEffect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull
Author(s) -
Moslehi Zainab,
Garmakhany Amir Daraei,
Araghi Maryam,
Moslehi Marzie
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.227
Subject(s) - chemistry , peroxide value , cellulose , porosity , methyl cellulose , iodine value , food science , moisture , peroxide , iodine , hydrogen peroxide , organic chemistry
Pistachio is a nut with high consumption that can be affected by aflatoxin contamination. Regarding influence of this fungus on global trade, broad studies in this area seem to be necessary. In this research, pistachio nuts were coated with methyl cellulose at different concentrations of 0.1%, 0.5%, 1%, and 2% by immersion method. Samples were stored in an incubator (25°C) for 4 months. Imaging was performed by electron microscope using SEM method and chemical changes (moisture, iodine, peroxide, and acidic value) were investigated during storage periods. Results showed that variations in storage time and methyl cellulose concentration had significant effect on moisture content and peroxide value ( P < 0.05). Also, in case of acidic value, a significant difference was observed between treatments so that pistachio at concentration of 2% showed the highest acidic value. The highest iodine value loss was related to a concentration of 0.1% and the lowest value was observed in the control sample.