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<p>Fresh pistachios are susceptible to microbial growth and aflatoxin production because of their elevated moisture content. In this research, response surface methodology (RSM) was used to find the best way to make natural, biodegradable coatings with sodium alginate and di-1-p-menthene (pinolene) at various concentrations of 0%, 0.5%, 1%, and 1.34% (w/v) for 3 min. Bacterial and yeast growth, along with <i>Aspergillus flavus</i> proliferation and aflatoxin (AFB<sub>1</sub>, AFB<sub>2</sub>, AFG<sub>1</sub>, AFG<sub>2</sub>) production, were assessed over 40 days at ambient temperature (25–27 °C). The coefficient of determination (R<sup>2</sup>) ranges from 84.06 to 88.17% across all assessed variables. Following a 30-day storage period, the optimal concentrations were determined to be 0.86% (w/v) di-1-p-menthene and 0.94% (w/v) sodium alginate coatings. The predicted growth rates were 1.87 log CFU/g for yeast, 1.93 log CFU/g for bacteria, 130.17 CFU/g for <i>Aspergillus flavus</i>, and 0.29 ppb for AFB<sub>1</sub>, giving us an optimal desirability of 0.8072. The observed values were 1.78 log CFU/g, 1.85 log CFU/g, 133.33&#xa0;CFU/g, and 0.27&#xa0;ppb, respectively. Coatings significantly inhibited microbial growth, including <i>Aspergillus flavus</i> and aflatoxin generation in fresh pistachios, with all parameters being statistically significant (<i>p</i> &lt; 0.05). The study confirms the effectiveness of biodegradable coatings in enhancing pistachio safety and shelf life.</p>

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Application of di-1-p-menthene and sodium alginate as natural biodegradable coatings polymers on the microbial growth and aflatoxin in fresh pistachio

  • 期刊论文

  • 发表日期：

    2025年10月27日

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  • Shamim Sepasi,
  • Leila Nouri,
  • Ahmad Shakerardekani,
  • Mahdi Mohammadi-Moghadam

摘要

Fresh pistachios are susceptible to microbial growth and aflatoxin production because of their elevated moisture content. In this research, response surface methodology (RSM) was used to find the best way to make natural, biodegradable coatings with sodium alginate and di-1-p-menthene (pinolene) at various concentrations of 0%, 0.5%, 1%, and 1.34% (w/v) for 3 min. Bacterial and yeast growth, along with Aspergillus flavus proliferation and aflatoxin (AFB1, AFB2, AFG1, AFG2) production, were assessed over 40 days at ambient temperature (25–27 °C). The coefficient of determination (R2) ranges from 84.06 to 88.17% across all assessed variables. Following a 30-day storage period, the optimal concentrations were determined to be 0.86% (w/v) di-1-p-menthene and 0.94% (w/v) sodium alginate coatings. The predicted growth rates were 1.87 log CFU/g for yeast, 1.93 log CFU/g for bacteria, 130.17 CFU/g for Aspergillus flavus, and 0.29 ppb for AFB1, giving us an optimal desirability of 0.8072. The observed values were 1.78 log CFU/g, 1.85 log CFU/g, 133.33 CFU/g, and 0.27 ppb, respectively. Coatings significantly inhibited microbial growth, including Aspergillus flavus and aflatoxin generation in fresh pistachios, with all parameters being statistically significant (p < 0.05). The study confirms the effectiveness of biodegradable coatings in enhancing pistachio safety and shelf life.