Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EFTEKHARI L.; ABBASI H.; JAHADI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 41-57

Download Full-Text

Persian Verion

View:

303

Download:

Cites:

Information Journal Paper

Title

Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean

Author(s)

EFTEKHARI L. | ABBASI H. | JAHADI M. | Issue Writer Certificate

Keywords

Germinated mung beanQ1

Thyme (Zataria Multiflora) Essential oilQ1

Tragacanth gumQ2

UV-c irradiationQ1

Nano emulsionQ1

Abstract

Germinated mung is a rich product in proteins, vitamins, minerals, essential fatty acids, sugar, amino acids, flavonoids, sterols and organic acids. Duo to high nutritional value and limited shelf life, studying on effective solutions for increasing its shelf life is important. In the present research, effect of nonoemulsion coating of Thyme Essential oil (0-125 ppm) in Tragacanth gum (0-0. 2 percent) with UV-c irradiation (0-40 seconds) on physicochemical characteristics of Germinated mung bean was studied. According to the statistical pattern of response surface-central composite design, we defined 20 treatments and 6 repetitions in the central point. The physicochemical characteristics of the treated samples including weight loss, PH, total phenolic, antioxidant capacity, ascorbic acid and firmness of samples were assessed after 12 days in 4 ° C. The results showed an increase in total phenolic with increasing the concentration of Thyme (Zataria Multiflora ) Essential oil. Also, increasing Tragacanth gum concentration increased total phenolic, and decreased ascorbic acid level and firmness. High UV-c irradiation time decreased total phenolic, antioxidant capacity, ascorbic acid levels and firmness of samples. We optimized the formulation in order to keep the highest levels of total phenolic, antioxidant capacity, ascorbic acid and firmness based on the prepared models. Optimal levels of variables were considered 104. 17 ppm of the Thyme Essential oil, 0. 03 percent of the Tragacanth gum and 6. 67 seconds of UV-c irradiation. Comparison of quality characteristics of control and optimum samples showed that the optimum sample had more phenolic compounds, antioxidant capacity and ascorbic acid than control. Furthermore, weight loss and PH of the optimum sample was lower in comparison than control.

Cites

No record.

References

No record.

Cite

APA: Copy

EFTEKHARI, L., ABBASI, H., & JAHADI, M.. (2021). Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 41-57. SID. https://sid.ir/paper/371370/en

Vancouver: Copy

EFTEKHARI L., ABBASI H., JAHADI M.. Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):41-57. Available from: https://sid.ir/paper/371370/en

IEEE: Copy

L. EFTEKHARI, H. ABBASI, and M. JAHADI, “Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 41–57, 2021, [Online]. Available: https://sid.ir/paper/371370/en

Related Journal Papers