Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf-Life Quality of Fresh Pistachio

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dc.contributor.authorEbrahimian, Parisa
dc.contributor.authorNajafi, Ali
dc.contributor.authorAbedinia, Ahmadreza
dc.date.accessioned2026-04-04T13:33:17Z
dc.date.available2026-04-04T13:33:17Z
dc.date.issued2024
dc.departmentİnönü Üniversitesi
dc.description.abstractThis research was aimed at investigating the effect of edible coatings based on the combination of carboxymethyl cellulose (CMC) and soy protein isolate (SPI) containing 0.0%, 1.0%, 2.0%, and 3.0% w/v of nanoencapsulated pistachio green peel extract (PGPE) on the chemical and microbiological properties of raw pistachio of Kale Ghoochi variety during 18 weeks of storage at 27 +/- 1 degrees C. Moisture content (MC), acid value (AV), peroxide value (PV), total phenol content (TPC), total viable count (TVC), and total fungi count (TFC) were tested at 21-day intervals. PGPE contains phenolic compounds (48.73 mg GAE/g) with antioxidant activity (IC50=10.83) which increased MC (19.51%) and TPC (75.62%) of coated samples with 3% PGPE compared with control, whereas AV (41.12%), PV (53.16%), TVC (44.64%), and TFC (35.01%) reduced (p<0.05). The results of this research suggested that the edible coatings based on the combination of CMC and SPI containing nanoencapsulated PGPE have the ability to reduce the oil oxidation reactions and microbial growth in raw pistachio. Therefore, the concentration of 2.0% nanoencapsulated PGPE due to its better properties can be used to extend the shelf life of raw pistachio.
dc.identifier.doi10.1155/2024/5524814
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.orcid0000-0001-6784-0141
dc.identifier.orcid0000-0002-4278-2958
dc.identifier.scopus2-s2.0-85205326891
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1155/2024/5524814
dc.identifier.urihttps://hdl.handle.net/11616/109060
dc.identifier.volume2024
dc.identifier.wosWOS:001318482700001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectactive coating
dc.subjectagricultural waste
dc.subjectnanoemulsion
dc.subjectnut
dc.subjectoxidation
dc.titleEffect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf-Life Quality of Fresh Pistachio
dc.typeArticle

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