INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION

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TAVAKOLIPOUR H.; JAVANMARD DAKHELI M.; ZIRJANY L.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:2 | Issue:3 (6) Page(s): 53-63

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Title

INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION

Author(s)

TAVAKOLIPOUR H. | JAVANMARD DAKHELI M. | ZIRJANY L. | Issue Writer Certificate

Keywords

AFLATOXINQ2

PISTACHIO KERNELQ2

THYMEQ1

EDIBLE COATINGQ2

ASPERGILLUS FLAVUSQ2

Abstract

Natural polymers based on whey protein concentrate (WPC) along with THYME essential oil were used as EDIBLE COATING of PISTACHIO KERNEL of Akbari variety cultivated in Damghan. Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) against ASPERGILLUS FLAVUS. Thereafter THYME alcoholic extract at concentrations of 100, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 5000 and 5500 ppm was used in edible film formulation. The blanks included PISTACHIO KERNELs without coating and essential oil and coated PISTACHIO KERNEL without essential oil. The samples and blanks for survey of antifungal effects in real model were taken in sterile plates and seven days Aspergillus culture inoculated to plate center so that inoculated disk growth be measured daily. Inhibitory effects of THYME essential oil concentrations in PISTACHIO KERNELs on AFLATOXINs B1, B2, G1 and G2 production measured by HPLC showed that concentration higher than 5000 ppm in WPC EDIBLE COATING could prevent AFLATOXIN production in PISTACHIO KERNELs.

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APA: Copy

TAVAKOLIPOUR, H., JAVANMARD DAKHELI, M., & ZIRJANY, L.. (2011). INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(3 (6)), 53-63. SID. https://sid.ir/paper/176546/en

Vancouver: Copy

TAVAKOLIPOUR H., JAVANMARD DAKHELI M., ZIRJANY L.. INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;2(3 (6)):53-63. Available from: https://sid.ir/paper/176546/en

IEEE: Copy

H. TAVAKOLIPOUR, M. JAVANMARD DAKHELI, and L. ZIRJANY, “INHIBITORY EFFECT OF COATED PISTACHIO KERNEL BASED IN WHEY PROTEIN CONCENTRATE (WPC) AND THYME ESSENTIAL OIL ON AFLATOXIN PRODUCTION,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 3 (6), pp. 53–63, 2011, [Online]. Available: https://sid.ir/paper/176546/en

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