Bazı ekzopolisakkaritlerin antagonist maya ile yenilebilir film kaplamada kullanımı ve baharatlık kırmızıbiberde aflatoksin gelişimi üzerine etkisi
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Tarih
2023
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Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada mikrobiyal ekzopolisakkarit (EPS) lerden (ksantan gam (KG) ve gellan gam (GG)) elde edilen filme antagonist maya (Williopsis saturnus var. saturnus) ilavesi yapılarak kırmızıbiberlerin hasat sonrası ve kurutma sürecinde aflatoksin (AF) bakımından güvenilir hale gelmesini sağlamak amaçlanmıştır. Çalışmada kırmızıbiberler 1) Kontrol: kırmızıbiber (K), 2) EPS ile kaplı kırmızıbiber (EF), 3) Antagonistik maya ilaveli EPS ile kaplı kırmızıbiber (WEF), 4) Aspergillus flavus (İzolat No:MAM/MRC 200736) ile inoküle edilen kırmızıbiber (K-K), 5) EPS ile kaplı ve A.flavus ile inoküle edilen kırmızıbiber (K-EF), 6) Antagonistik maya ilaveli EPS ile kaplı ve A.flavus ile inoküle edilen kırmızıbiber (K-WEF) olmak üzere 6 farklı grup olarak hazırlanmıştır. Bu gruplar 26℃ sıcaklıkta ve iki farklı su aktiviteli depolama koşulunda (aw 0.30-0.87) 14 gün süreyle depolanmıştır. Küf inoküle edilmeyen (A) ve küf inoküle edilen (B) kırmızıbiber örneklerinin hem kendi içinde hem de bir bütün olarak depolama periyodu (0,6,10 ve 14.gün) süresince küf ve toplam maya sayıları, aflatoksin B1 (AFB1) ve toplam AF konsantrasyonları, renk, pH, nem, renk (L*, a* ve b*) değerleri, renk değişimleri (∆E) ve hue° değerleri incelenerek sonuçlar karşılaştırılmıştır. Çalışma bulguları sonucunda, birinci depolama koşulunda (DK-I / aw 0.30) sadece film ve antagonist maya ilaveli EPS film kaplamasının AFB1 (~2 ppb) ve toplam AF konsantrasyonunu (7.15 ppb) kontrol örneğine göre azalttığı tespit edilmiştir (p<0.01). İkinci depolama koşulunda (DK-II / aw 0.87) da antagonist maya ilaveli film ile kaplı kırmızıbiber örneklerinin AFB1 konsantrasyonu en düşük bulunurken, tek başına EPS filmin ise AFB1 konsantrasyonunu azaltmada etkili olmadığı saptanmıştır. AFB1 ve toplam AF değerlerinin ise tüm biber örneklerinde depolama periyodunun 10.gününe kadar arttığı saptanmıştır (p<0.01). Ayrıca her iki kaplamanın toplam AF konsantrasyonunu kontrol örneğine göre azalttığı belirlenmiştir. Yapılan in vitro ve in vivo çalışmalarda tek başına EPS kaplamanın, A.flavus küfü üzerinde inhibisyon etkisinin zayıf olduğu, antagonist maya ilaveli EPS kaplamanın ise daha etkili olduğu belirlenmiştir. Her iki depolama koşulunda, A.flavus sayısının EF>K>WEF biçiminde sıralandığı ve depolama periyodunun 6. gününde en yüksek seviyeye ulaştığı tespit edilmiştir. Diğer taraftan, toplam maya sayısının kontrole göre EF ve WEF örneklerinde arttığı saptanmıştır. Sonuç olarak kırmızıbiberin kurutma sürecinde güvenilir hale gelmesini sağlamak ve AF kontaminasyonu engellemek amacıyla film yapımında kullanılan materyalin A.flavus 'a karşı inhibisyon etkisinin yeterli olmadığı, W.saturnus antagonist mayasının ise etkili olduğu görülmektedir. Bu nedenle bu mayanın konsantrasyonun arttırılması, başka film kompozisyonları ile kullanılması veya daha başka antagonist mayalarında literatüre kazandırılması tavsiye edilmektedir.
In this study, it was aimed to make red peppers safe in terms of postharvest aflatoxin (AF) and drying process by adding antagonist yeast (Williopsis saturnus var. saturnus) to the film obtained from microbial exopolysaccharides (EPSs) (Xanthan gum, XA and gellan gum, GG). Red peppers in the research 1) Control: red pepper (K), 2) red pepper coated with exopolysaccharide (EF), 3) red pepper coated with antagonistic yeast added EPS (WEF), 4) red pepper inoculated with Aspergillus flavus (Isolate Number: MAM/MRC 200736) (K-K), 5) red pepper (K-EF) coated with EPS and inoculated with A.flavus, 6) red pepper (K-WEF) coated with antagonistic yeast added EPS and inoculated with A.flavus. All groups of specimens were stored at 26℃ and two different water-activity storage conditions were selected (aw:0.30 and 0.87) for 14 day storages. Mold and total yeast counts, aflatoxin B1 (AFB1) and total yeast amount of samples were evaluated, both in itself and as a whole, during the storage period (0, 6, 10 and 14 days), and AF concentrations, color, pH, humidity, color (L*, a* and b*) values, color changes (∆E) and hue values of non-mold (A) and mold-inoculated (B) red pepper samples were also compared. Findings showed that, AFB1 (~2 ppb) and total AF concentration (7.15 ppb) decreased in intact and EPS film coating specimens with antagonist yeast in the first storage condition (DK-I / aw 0.30) compared to the control (p<0.01).In the second storage condition (DK-II / aw 0.87), the AFB1 concentration of the red pepper samples covered with the antagonist yeast film was the lowest, while the exopolysaccharide film alone was not influential in reducing AFB1 concentration AFB1 and total AF values increased in all pepper samples until the 10th day of the storage period (p<0.01). Moreover, both coatings decreased the total AF concentration, compared to the sample without processing. In in vitro and in vivo studies, the inhibition effect of solely exopolysaccharide coating on A.flavus mold was weak, while EPS coating with antagonist yeast addition was more effective. In both storage conditions, the concentration of A.flavus was ranked as EF>K>WEF, and it had reached the highest level on the 6th day of the storage period. On the other hand, the total number of yeasts increased in EF and WEF samples. As a consequence, the inhibitory effect of the material used in film formulation against A.flavus is not sufficient, while the antagonist yeast of W.saturnus is effective in order to make the red pepper safe drying process and for preventing AF contamination. For this reason, it is recommended to increase the concentration of this yeast, to use it with other film compositions or to bring it to the literature in other antagonist yeasts.
In this study, it was aimed to make red peppers safe in terms of postharvest aflatoxin (AF) and drying process by adding antagonist yeast (Williopsis saturnus var. saturnus) to the film obtained from microbial exopolysaccharides (EPSs) (Xanthan gum, XA and gellan gum, GG). Red peppers in the research 1) Control: red pepper (K), 2) red pepper coated with exopolysaccharide (EF), 3) red pepper coated with antagonistic yeast added EPS (WEF), 4) red pepper inoculated with Aspergillus flavus (Isolate Number: MAM/MRC 200736) (K-K), 5) red pepper (K-EF) coated with EPS and inoculated with A.flavus, 6) red pepper (K-WEF) coated with antagonistic yeast added EPS and inoculated with A.flavus. All groups of specimens were stored at 26℃ and two different water-activity storage conditions were selected (aw:0.30 and 0.87) for 14 day storages. Mold and total yeast counts, aflatoxin B1 (AFB1) and total yeast amount of samples were evaluated, both in itself and as a whole, during the storage period (0, 6, 10 and 14 days), and AF concentrations, color, pH, humidity, color (L*, a* and b*) values, color changes (∆E) and hue values of non-mold (A) and mold-inoculated (B) red pepper samples were also compared. Findings showed that, AFB1 (~2 ppb) and total AF concentration (7.15 ppb) decreased in intact and EPS film coating specimens with antagonist yeast in the first storage condition (DK-I / aw 0.30) compared to the control (p<0.01).In the second storage condition (DK-II / aw 0.87), the AFB1 concentration of the red pepper samples covered with the antagonist yeast film was the lowest, while the exopolysaccharide film alone was not influential in reducing AFB1 concentration AFB1 and total AF values increased in all pepper samples until the 10th day of the storage period (p<0.01). Moreover, both coatings decreased the total AF concentration, compared to the sample without processing. In in vitro and in vivo studies, the inhibition effect of solely exopolysaccharide coating on A.flavus mold was weak, while EPS coating with antagonist yeast addition was more effective. In both storage conditions, the concentration of A.flavus was ranked as EF>K>WEF, and it had reached the highest level on the 6th day of the storage period. On the other hand, the total number of yeasts increased in EF and WEF samples. As a consequence, the inhibitory effect of the material used in film formulation against A.flavus is not sufficient, while the antagonist yeast of W.saturnus is effective in order to make the red pepper safe drying process and for preventing AF contamination. For this reason, it is recommended to increase the concentration of this yeast, to use it with other film compositions or to bring it to the literature in other antagonist yeasts.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
