Abstract
In this study, the antioxidant and antimicrobial effects of carboxymethyl cellulose (CMC) enriched with Thymus vulgaris L. extract (TE) on physicochemical, microbial, and sensorial properties of fresh hazelnut were investigated. Hazelnuts treated with CMC coating solution (0.0, 0.5, and 1.5% wt/vol) containing TE (0.0, 0.5, and 1.0% vol/vol) and stored at ambient temperature for 147 days. The results showed that the uncoated sample had the highest mean moisture content (4.03%), yeast and mold count (2.63 Log cfu/g), and development of Aspergillus spp. (36.25%). The oxidation rate of coated hazelnut with 1.5% CMC and 1.0% TE was lower (PV = 0.47 meq O2.kg−1, TBA = 0.02 mg malondialdehyde.kg−1, and FFA = 0.40%) than that of uncoated sample (PV = 1.07 meq O2.kg−1, TBA = 0.04 mg malondialdehyde.kg−1, and FFA = 0.76%). According to the results of an instrumental mechanical and sensory evaluation, 0.5% CMC and 0.5% TE is an optimal coating to extend shelf life and promote the nutritional value of hazelnut. Practical applications The enhancement of characteristics of fresh hazelnut during storage should be a major concern for the industry and market. It could be admirable to have hazelnut that is well preserved for as long as possible. Consequently, to convince long shelf life and to expand protection from rancidity processes and microbial growth, the nuts have to be preserved, instantly after harvest. Carboxymethyl cellulose (CMC) is a natural, abundant, unexpansive biodegradable biopolymer, and is a possible material for edible coating applications. In this study, the use of TE as a natural preservative adds nutritional value to the hazelnut and contributed to a shelf life extension of fresh hazelnut. Furthermore, CMC containing TE with its barrier properties vis-a-vis moisture, and oxygen, allows less expensive synthetic materials to be used, prevents loss of flavor, and serves as a suitable carrier for various additives.
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