بررسی تاثیر صمغ مصطکی و اسانس رزماری بر کنترل Aspergillus section Flavi و آفلاتوکسین B1 در پسته تازه با روش سطح پاسخ (RSM)

Pistachios are the most popular nuts in the world, due to their high taste and nutritional value. Fresh pistachios contain more moisture in the fruit cells, so they are prone to contamination by microorganisms. The storage conditions of pistachios play an essential role in maintaining the quality and organoleptic characteristics of the product. Coatings improve the physicochemical properties of pistachios, including moisture, fat, shrinkage, color, and sensory evaluation, and reduce microbial growth, reduce Aspergillus flavus production and aflatoxin. Aflatoxins are secondary metabolites that have been proven in foods such as pistachios. Aflatoxin-contaminated pistachios lead to a decrease in export levels. To maintain controlling Aspergillus flavus and aflatoxin B1 levels (Pistacia vera L. Ahmad Aghaei), Mastic gum at different in the range of 0-1% (w/v) and different concentrations of Rosemary (Rosmarinus officinalis) essential oil in the range of 0-1% (w/v) was used to produce an edible coating. The effects of coatings were examined on controlling Aspergillus flavus and aflatoxin B1 level and shelf life during a storage period of 40 days (3±1°C, 85±5% RH). To order optimization, different concentration of coatings was used from the response surface method (RSM) with a central composite design. The results showed that coatings reduced the growth of Aspergillus flavus, and the production of aflatoxin B1 significantly (p<0.05), Also the results showed that the combined coatings at the concentration of 1% (w/v) could control the growth of Aspergillus flavus mold after 30 days of storage. The growth amount of Aspergillus mold reached 133.33 and 266.66 CFU, and 40 days of storage, the application of coatings )together( by the concentration of 0.5%(w/v), the amount of aflatoxin B1 was 0.31 and 0.21 ppb.