مقایسه اثر اسانس نعناع فلفلی به دو صورت آزاد و نانوکپسوله شده بر برخی خصوصیات فیزیکوشیمیایی میوه گوجه‌فرنگی گیلاسی

مقالات آماده انتشار

نوع مقاله : مقالات پژوهشی

نویسندگان

• معصومه وکیلی قرطاول ¹
• حسین آروئی ¹
• شیوا گل محمدزاده ²
• محبوبه ناصری ³
• لیلا بندیان ⁴

¹ گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

² دانشکده داروسازی مشهد

³ گروه تولیدات گیاهی، دانشگاه تربت حیدریه

⁴ دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران

10.22067/jhs.2025.89741.1377

چکیده

گوجه‌فرنگی گیلاسی بدلیل داشتن مواد مغذی ضروری مانند قندها، اسیدها، ویتامین‌ها، مواد معدنی، ترکیبات فنلی، کارتنوئیدهایی مانند لیکوپن نقش کلیدی در رژیم غذایی انسان دارند. با این حال، این میوه به دلیل خاصیت پس‌رسی، فسادپذیر بوده و ماندگاری کوتاهی دارد. این مطالعه با هدف بررسی اثر غلظت‌های مختلف (025/0، 05/0، 075/0، 1/0 و 2/0 درصد) اسانس نعناع فلفلی و نانوذرات لیپیدی جامد حاوی اسانس نعناع فلفلی بر خواص فیزیولوژیکی و بیوشیمیایی میوه گوجه‌فرنگی گیلاسی رقم سانتیاگوی هلندی بذر F1 به مدت 28 روز نگهداری در سردخانه با دمای 8 درجه سلسیوس انجام شد. نتایج نشان داد که میوه‌های تیمار شده با تیمار نانوذرات لیپیدی جامد حاوی اسانس به‌ویژه در غلظت 2/0 درصد میزان آب میوه (حدود 85 درصد)، اسیدیته کل (حدود 51 درصد)، محتوای کلروفیل کل، محتوای آنتوسیانین، فلاونوئید و فلاونول بیشتری در مقایسه با میوه‌های تیمار شده با اسانس آزاد و گروه شاهد داشتند. با این حال، این تیمار میزان مواد جامد محلول (حدود 54 درصد)، چگالی آب میوه (حدود 75 درصد)، محتوای کارتنوئید، لیکوپن و pH آب میوه کمتری در مقایسه با میوه‌های تیمار شده با اسانس آزاد و گروه شاهد داشتند. این تیمار همچنین به‌طور موثری میزان نشت الکترولیت غشای سلولی میوه (حدود 56 درصد) را کاهش داد. ولی میزان نشت الکترولیت میوه‌های تیمار شده با اسانس آزاد نعناع فلفلی در غلظت‌های 1/0 و 2/0 درصد در مقایسه با گروه شاهد بالاتر بود. بنابراین، ترکیب اسانس با نانوذرات لیپیدی جامد می‌تواند کیفیت میوه را حفظ کرده و از آسیب بافتی جلوگیری کرده و فرایند رسیدن را به تاخیر بیندازد.

کلیدواژه‌ها

• چگالی آب میوه
• لیکوپن
• نعناع فلفلی
• نشت الکترولیت
• نگهداری سرد

موضوعات

• فیزیولوژی پس از برداشت

عنوان مقاله [English]

Comparison of the Effect of Peppermint Essential Oil in Free and Nanoencapsulated Forms on some Physicochemical Properties of Cherry Tomato Fruits

نویسندگان [English]

• Masoumeh Vakili-Ghartavol ¹
• Hossein Arouiee ¹
• Shiva Golmohamadzadeh ²
• Mahboobeh Naseri ³
• Leila Bandian ⁴

¹ Department of Horticultural Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad

² Medicine University of Mashhad

³ University Of Torbat Heydarieh, Torbat Heydarieh, Iran

⁴ Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

چکیده [English]

Introduction

Cherry tomatoes, an annual plant with significant economic value, are a popular and nutritious fruit commonly used in salads. They are rich in essential nutrients such as sugars, acids, vitamins, minerals, phenolic compounds, lycopene, and other carotenoids, making them a vital component of diets worldwide. However, their climacteric nature causes a rapid decline in quality, resulting in physicochemical changes such as softening and alterations in color. Due to their perishable nature, they have a short shelf life of only 2 to 3 weeks. Therefore, it is crucial to explore methods for extending their freshness, for extending their shelf life while maintaining their quality, both for local consumption and exportation.

Materials and Methods

This study aimed to investigate the impact of varying concentrations (0.025%, 0.05%, 0.075%, 0.1%, and 0.2%) of peppermint essential oil and solid lipid nanoparticles containing peppermint essential oil on the quality of cherry tomato fruit (Solanum lycopersicum cv. Santiago F1). The research was conducted using a completely randomized factorial design with three replications and ten fruits per replication during a 28-day storage period at 8 °C at the laboratories of the Faculty of Pharmacy at Mashhad University of Medical Sciences and the Horticulture Science Laboratory at Ferdowsi University of Mashhad. On April 19, 2021, cherry tomatoes were harvested from a greenhouse at commercial maturity when 75% of the fruit surface had turned red. Then the fruits were transferred to the horticultural science laboratory. The selection process focused on uniformity of shape, size, color, and absence of external damage, pests, and diseases. Then they were immersed in 1% sodium hypochlorite solution for 1 minute to disinfect the surface and then rinsed with distilled water. Finally, the fruits were placed in different coating solutions. Distilled water was used to treat control fruits. The quality parameters studied included fruit juice percentage, juice density, soluble solids, fruit juice acidity, fruit juice pH, total chlorophyll content, carotenoid levels, lycopene levels, anthocyanin content, flavonoid levels, flavonol levels, and electrolyte leakage in the fruits.

Results and Discussion

The results of the study indicated that fruits treated with solid lipid nanoparticles containing peppermint essential oil, particularly at a concentration of 0.2%, showed significantly higher levels of juice percentage (approximately 85%), total chlorophyll content, acidity (around 51%), as well as anthocyanin, flavonoid and flavonol content compared to those treated with free peppermint essential oil or the control group. However, the amount of soluble solids (approximately 54%), juice density (about 75%), juice pH, and lycopene and carotenoid content were found to be lower in comparison with those treated with free peppermint essential oil or the control group. This indicates that the application of this coating may slow down the ripening process, thereby preserving the fruit's color. This treatment also effectively reduced the amount of electrolyte leakage of fruit cell membranes (about 56%). However, free peppermint essential oil treatment at 0.1% and 0.2% concentrations had higher electrolyte leakage compared to the control group. This suggests that while peppermint essential oil can have a positive effect on preserving fruit quality, using it at higher concentrations may cause tissue damage and accelerate the softening process. These findings suggest that incorporating peppermint essential oil into solid lipid nanoparticles can enhance the overall quality and nutritional value of fruits, making them a healthier option for consumption. Additionally, the use of solid lipid nanoparticles may also help in controlling the release of peppermint essential oil, leading to a more sustained effect on fruit preservation. Therefore, incorporating the essential oil into solid lipid nanoparticles could be a more effective approach as it slows down the ripening process and helps maintain overall fruit quality.

Conclusions

In conclusion, our study has demonstrated the potential of solid lipid nanoparticles containing peppermint essential oil in preserving the quality and extending the shelf life of fruits. The use of these nanocapsules not only maintained the color, TA, and soluble solids of fruits but also prevented tissue damage and delayed the ripening process. This innovative approach could revolutionize fruit preservation methods and benefit both producers and consumers by reducing food waste and ensuring continuous availability of fresh, high-quality fruits. Further research on the development of nanocapsules with different essential oils could open new horizons for enhancing the shelf life of various fruits and other perishable food products.

کلیدواژه‌ها [English]

• Cold storage
• Electrolyte leakage
• Juice density
• Lycopene
• Nanoencapsulation