Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates

Maintaining optimum quality and eliminating dates of contamination, cleanup and packaging to extend the shelf life is one of the country's priorities and policies. Edible coatings with vegetable oils are one way to prevent the growth of microorganisms. In this study, the influence of the coating with natural zein and chitosan polymers along with the essential oil of Roman anise on the microbial behavior of Matsafati dates during one-year storage at 2 and 4 °C and a second year at 10 °C was examined. The results showed that the microbial sample of Bam region with 32% moisture content had a high microbial burden. Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, and Alternaria alternata were growing on it. These fungi, especially Aspergillus niger were involved in the rotting and lactic acid bacteria were involved in the rancidity of Mazafat dates. In this study, the number of Aspergillus niger fungi using edible coatings of zein and chitosan as well as anise oil in three logarithmic cycles was reduced and the Penicillium fungi were eliminated. In general, the lowest microbial growth was observed in zein treatment and the highest in the control sample. The use of anise oil had the effect of reducing the total count of microorganisms. According to microbial results, the use of zein treatment is recommended.