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Pal N, Agarwal M. Development and characterization of eco-friendly guar gum-agar-beeswax-based active packaging film for cheese preservation. Int J Biol Macromol 2024; 277:134333. [PMID: 39094873 DOI: 10.1016/j.ijbiomac.2024.134333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 05/23/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
In this work, an attempt has been made to develop a novel natural polysaccharide-based composite packaging biofilm prepared through a solution casting method. The biofilm is prepared from guar gum (GG) and agar-agar (AA) beeswax (BE). The incorporation of 20 % wt./wt.glycerol BE in the blended polymer GG/AA (50:50) (GG/AA/BE20 (50:50)) film shows a reduction in water solubility (66.67 %), water vapour permeability (69.28 %) and oxygen permeability (72.23 %). Moreover, GG/AA/BE20 (50:50) shows an increment in the tensile strength and elongation of a break by 48.32 % and 26.05 %, respectively, compared to pristine GG film. The scanning electron microscopy (SEM) image reveals defects-free smooth surfaces of the film. The Fourier transform-infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) demonstrated the strong hydrogen bonding between GG, AA, and BE. The biodegradable film shows 99 % degradation within 28 days when placed in the soil. The developed film plays a crucial role in extending the shelf life of cheese, effectively maintaining its moisture content, texture, colour, and pH over a span of up to two months from the point of packaging. These results suggest that GG/AA/BE20 (50:50) composite film is a promising packaging film for cheese preservation.
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Affiliation(s)
- Neha Pal
- Department of Chemical Engineering, Malaviya National Institute of Technology, Jaipur 302017, India
| | - Madhu Agarwal
- Department of Chemical Engineering, Malaviya National Institute of Technology, Jaipur 302017, India.
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2
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Malvano F, Albanese D, Cinquanta L, Liparoti S, Marra F. A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels. Gels 2024; 10:214. [PMID: 38667633 PMCID: PMC11049244 DOI: 10.3390/gels10040214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/28/2024] Open
Abstract
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.
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Affiliation(s)
- Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90121 Palermo, Italy;
| | - Sara Liparoti
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (F.M.); (S.L.); (F.M.)
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3
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Ritschard JS, Schuppler M. The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety. Foods 2024; 13:214. [PMID: 38254515 PMCID: PMC10814198 DOI: 10.3390/foods13020214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Smear-ripened cheeses are characterized by a viscous, red-orange surface smear on their rind. It is the complex surface microbiota on the cheese rind that is responsible for the characteristic appearance of this cheese type, but also for the wide range of flavors and textures of the many varieties of smear-ripened cheeses. The surface smear microbiota also represents an important line of defense against the colonization with undesirable microorganisms through various types of interaction, such as competitive exclusion or production of antimicrobial substances. Predominant members of the surface smear microbiota are salt-tolerant yeast and bacteria of the phyla Actinobacteria, Firmicutes, and Proteobacteria. In the past, classical culture-based approaches already shed light on the composition and succession of microorganisms and their individual contribution to the typicity of this cheese type. However, during the last decade, the introduction and application of novel molecular approaches with high-resolution power provided further in-depth analysis and, thus, a much more detailed view of the composition, structure, and diversity of the cheese smear microbiota. This led to abundant novel knowledge, such as the identification of so far unknown community members. Hence, this review is summarizing the current knowledge of the diversity of the surface smear microbiota and its contribution to the quality and safety of smear-ripened cheese. If the succession or composition of the surface-smear microbiota is disturbed, cheese smear defects might occur, which may promote food safety issues. Hence, the discussion of cheese smear defects in the context of an increased understanding of the intricate surface smear ecosystem in this review may not only help in troubleshooting and quality control but also paves the way for innovations that can lead to safer, more consistent, and higher-quality smear-ripened cheeses.
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Affiliation(s)
| | - Markus Schuppler
- Laboratory of Food Microbiology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zurich, Switzerland;
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4
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Isık I, Yenipazar H, Saygun A, Sahin Yesilcubuk N, Ozkan Zayim E, Catalgil Giz H. Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging. ACS OMEGA 2023; 8:18516-18522. [PMID: 37273584 PMCID: PMC10233849 DOI: 10.1021/acsomega.3c00147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 05/09/2023] [Indexed: 06/06/2023]
Abstract
In recent years, there has been a growing interest in edible and biodegradable films due to their sustainability, environmental friendliness, and their functionality. In this work, Aloe vera oil-added agar-gelatin films were prepared and characterized in terms of water content, degree of swelling, water solubility, antioxidant activity, and antimicrobial activity. The possibility of using these edible films for Kashar cheese packaging during cold storage was investigated. Physical, chemical, and microbiological properties of the packaged cheese samples were examined for 20 days of cold storage at 4 °C. A. vera oil-added films were found to have antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activities against Aspergillus niger and Candida albicans. A. vera oil-added films showed high antioxidant activities, increasing with the increasing A. vera oil percentage in the formulation. The current study showed that at the end of 20 days of storage period, bacterial growth in A. vera oil-incorporated film-covered samples was 2.30 log CFU/g lower than the control samples, and the amount of yeast and mold in A. vera oil-added film-covered samples was 3.37 log CFU/g lower than control samples. This shows the efficiency of A. vera oil-incorporated agar-gelatin films during the refrigerated storage period. Our data evidenced the positive effect of A. vera oil-added agar-gelatin films on Kashar cheese packaging as an innovative and sustainable technique to maintain cheese quality and prevent food loss during storage.
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Affiliation(s)
- Isılay Isık
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
| | - Ayse Saygun
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
| | - Nese Sahin Yesilcubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
| | - Esra Ozkan Zayim
- Department
of Physics Engineering, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
| | - Huceste Catalgil Giz
- Department
of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul TR 34469, Türkiye
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5
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Moula Ali AM, Sant'Ana AS, Bavisetty SCB. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Hajirostamloo B, Molaveisi M, Jafarian Asl P, Rahman MM. Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01603-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Doğan N, Doğan C, Eticha AK, Gungor M, Akgul Y. Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Ayag N, Dagdemir E, Hayaloglu AA. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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9
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Esparvarini Z, Bazargani‐Gilani B, Pajohi‐Alamoti M, Nourian A. Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model. Food Sci Nutr 2022; 10:964-978. [PMID: 35311173 PMCID: PMC8907735 DOI: 10.1002/fsn3.2730] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/01/2022] [Accepted: 01/03/2022] [Indexed: 01/02/2023] Open
Abstract
In this study, the effects of gelatin-starch (GS) composite coating containing cucumber peel extract (CPE) and cumin essential oil (CEO) were evaluated on the shelf life enhancement of ultrafiltered (UF) cheese during 56 days of storage under refrigerated conditions. The obtained hydroethanolic CPE by the microwave method showed the best results in terms of the total phenolic content, reducing power, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) activity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity compared to the immersion and ultrasound methods. The studied treatments were as follows: Control (C), GS, CPE, CEO, GS-CPE, GS-CEO, and GS-CPE-CEO. Scanning electron microscopic surface morphology of treated cheese samples showed the formation of a firm, integrated, flawless, and homogenous layer on the cheese slices of the GS-CPE-CEO treatment. All treatments significantly (p ≤ .05) decreased the total viable count, psychotropic bacteria, and yeast-mold population compared to the control group. Adding CEO and/or CPE to GS significantly (p ≤ .05) controlled undesirable changes in physical characteristics, such as weight, color, and hardness of the cheese slices. Throughout storage time, the coated cheese slices showed more stable chemical features in comparison to the uncoated cheese samples in terms of moisture, lipid oxidation, pH, and titratable acidity (TA). Sensory evaluation of the preparations showed that the GS coating containing CPE and CEO significantly (p ≤ .05) had pleasant effects on the sensory features (taste, odor, texture, and overall acceptability) of the cheese samples during storage time. It was concluded that composite coating of GS containing CPE and CEO could improve the microbial, physical, chemical, and sensory features of ultrafiltration (UF) cheese during refrigerated storage.
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Affiliation(s)
- Zahra Esparvarini
- Department of Food Hygiene and Quality ControlFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality ControlFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Mohammadreza Pajohi‐Alamoti
- Department of Food Hygiene and Quality ControlFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Alireza Nourian
- Department of PathobiologyFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
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10
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Joseph-Leenose-Helen J, Noor N, Mushtaq M, Gani A. Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese. ULTRASONICS SONOCHEMISTRY 2022; 82:105914. [PMID: 35063728 PMCID: PMC8784324 DOI: 10.1016/j.ultsonch.2022.105914] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/07/2022] [Accepted: 01/10/2022] [Indexed: 05/28/2023]
Abstract
In the present study, Himalayan cheese, kradi was coated with beeswax loaded with pine needle extract (PNE) to increase its shelf life and nutraceutical potential. PNE was extracted via ultrasonication and incorporated into beeswax at concentrations, 2:1, 1:1, and 2:3 (grams of beeswax to mL of PNE). The dispersion of PNE in the coatings was carried out using an ultrasonic probe at a frequency of 20 kHz for 15 min and at power rating of 500 W. The coatings were characterised using scanning electron microscopy, light microscopy, dynamic light scattering (DLS), fourier transmission infrared spectroscopy. DLS revealed a hydrodynamic diameter and zeta potential of 12.11 ± 0.41 µm and -19.32 ± 0.61 mV for coating loaded with highest concentration of PNE. The bioactivities of the coating including antioxidant, antidiabetic and antibacterial assays revealed significantly higher values with the increase in PNE concentration. Shelf life and sensory evaluation study including microbiological and sensory analysis revealed inhibition of mould growth and good score of texture and appearance with the increase in concentration of PNE. The study provides a future perspective for application of beeswax loaded PNE coatings in cheese industry.
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Affiliation(s)
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mehvesh Mushtaq
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
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11
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Sıçramaz H, Güven OT, Can A, Ayar A, Gül Y. Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese. Curr Res Food Sci 2022; 5:1009-1016. [PMID: 35755305 PMCID: PMC9218132 DOI: 10.1016/j.crfs.2022.05.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 05/31/2022] [Accepted: 05/31/2022] [Indexed: 11/26/2022] Open
Abstract
L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus. L. helveticus differed aroma profile of pasta filata type cheese - Kashar cheese. L. helveticus reduced diacetyl and increased acetaldehyde concentration. Different brands of S. thermophilus differentiated proteolysis and lipolysis levels. Different brands of S. thermophilus showed similar aroma profiles.
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12
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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13
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Ozturkoglu-Budak S, Akal HC, Bereli N, Cimen D, Akgonullu S. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Chen Y, Gavaliatsis T, Kuster S, Städeli C, Fischer P, Windhab EJ. Crust treatments to reduce bread staling. Curr Res Food Sci 2021; 4:182-190. [PMID: 33889851 PMCID: PMC8050008 DOI: 10.1016/j.crfs.2021.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 11/25/2022] Open
Abstract
Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weight loss and crumb firmness after 14 days of ambient storage. A large array of materials was tested, among which hydrophobic coatings were shown to have the highest moisture barrier efficiency. In particular, the 20% candelilla wax coating (solution of 20% candelilla wax in sunflower oil), 20% beeswax coating (solution of 20% beeswax in sunflower oil) and HPMC oleogel coating (coating containing hydroxypropyl methyl cellulose oleogel) were proved to be most effective, thanks to their low affinity with water and low water vapor permeability. The application of the 20% candelilla wax coating resulted in reductions of the bread weight loss from about 30 to 13% and the crumb firmness from above 500 to 34 N after a storage period of 14 days. In addition, it was noted that the enzymatic and chemical crust modifications yielded moderately good results, but showed a significantly altered appearance of the bread crust. Wax coating as edible food coating is used to inhibit bread staling. Moisture barrier by the wax coating is applied to the bread crust. Coatings significantly minimize the bread weight loss and crust hardening. Crust morphology is monitored by micro-CT.
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Affiliation(s)
- Yi Chen
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | - Theodoros Gavaliatsis
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | - Simon Kuster
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | | | - Peter Fischer
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | - Erich J Windhab
- ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
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15
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Abstract
A study on the physical and mechanical properties of beeswax (BW), candelilla wax (CW), paraffin wax (PW) and blends was carried out with the aim to evaluate their usefulness as coatings for cheeses. Waxes were analyzed by X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), permeability, viscosity, flexural and tensile tests and scanning electron microscopy. Cheeses were coated with the waxes and stored for 5 weeks at 30 °C. Measured parameters were weight, moisture, occurrence and degree of fractures, and dimensional changes. The crystal phases identified by XRD for the three waxes allowed them to determine the length of alkanes and the nonlinear compounds in crystallizable forms in waxes. FTIR spectra showed absorption bands between 1800 and 800 cm−1 related to carbonyls in BW and CW. In DSC, the onset of melting temperature was 45.5 °C for BW, and >54 °C for CW and PW. Cheeses coated with BW did not show cracks after storage. Cheeses coated with CW and PW showed microcraks, and lost weight, moisture and shrunk. In the flexural and tensile tests, BW was ductile; CW and PW were brittle. BW blends with CW or PW displays a semi ductile behavior. Cheeses coated with BW blends lost less than 5% weight during storage. The best waxes were BW and the blends.
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16
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Lima AEF, Andrade PL, Lemos TLG, Uchoa DEDA, Siqueira MCA, Egito AS, Braga RC, Costa JN, Teixeira Sá DMA. Development and application of galactomannan and essential oil‐based edible coatings applied to “
coalho
” cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15091] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Antonia Elaine Frutuoso Lima
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte‐Ceará Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Tauá Tauá‐Ceará Brazil
| | - Patrícia Lopes Andrade
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Sobral Sobral‐Ceará Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro–Campus Uberlandia Uberlandia‐Minas Gerais Brazil
| | - Telma Leda Gomes Lemos
- Departamento de Química Orgânica e Inogânica Universidade Federal do Ceará Fortaleza Brazil
| | | | | | | | - Renata Chastinet Braga
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte‐Ceará Brazil
| | - Juliana Nascimento Costa
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte‐Ceará Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Sobral Sobral‐Ceará Brazil
| | - Daniele Maria Alves Teixeira Sá
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte‐Ceará Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Ceará–Campus Sobral Sobral‐Ceará Brazil
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17
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Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Biologia (Bratisl) 2019. [DOI: 10.2478/s11756-019-00378-w] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Keklik NM, Elik A, Salgin U, Demirci A, Koçer G. Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. FOOD SCI TECHNOL INT 2019; 25:680-691. [PMID: 31272222 DOI: 10.1177/1082013219860925] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s-13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.
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Affiliation(s)
- Nene M Keklik
- 1 Department of Food Engineering, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey
| | - Adil Elik
- 2 Department of Chemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, Turkey
| | - Uğur Salgin
- 3 Department of Chemical Engineering, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey
| | - Ali Demirci
- 4 Agricultural and Biological Engineering, The Pennsylvania State University, University Park, USA
| | - Gamze Koçer
- 1 Department of Food Engineering, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey
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19
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Civelek I, Cagri-Mehmetoglu A. Determination of Antifungal Effect of Edible Coatings Containing Williopsis saturnus
var. saturnus Against Yeast and Mold Growth on Kashar Cheese. J Food Sci 2019; 84:311-318. [DOI: 10.1111/1750-3841.14431] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 12/10/2018] [Accepted: 12/12/2018] [Indexed: 01/08/2023]
Affiliation(s)
- Ilknur Civelek
- Dept. of Food Engineering; Faculty of Engineering, Sakarya Univ.; Sakarya Turkey
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20
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Pourmolaie H, Khosrowshahi Asl A, Ahmadi M, Zomorodi S, Naghizadeh Raeisi S. The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening. J Food Saf 2018. [DOI: 10.1111/jfs.12529] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Hediyeh Pourmolaie
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Asghar Khosrowshahi Asl
- Department of Food Science and Technology, Shabester BranchIslamic Azad University Shabester Iran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Shahin Zomorodi
- Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural ResearchEducation and Extension Organization (AREEO) Urmia Iran
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21
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Martins AJ, Vicente AA, Cunha RL, Cerqueira MA. Edible oleogels: an opportunity for fat replacement in foods. Food Funct 2018; 9:758-773. [PMID: 29417124 DOI: 10.1039/c7fo01641g] [Citation(s) in RCA: 136] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structure.
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Affiliation(s)
- Artur J Martins
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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22
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Costa MJ, Maciel LC, Teixeira JA, Vicente AA, Cerqueira MA. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Res Int 2018; 107:84-92. [DOI: 10.1016/j.foodres.2018.02.013] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/02/2018] [Accepted: 02/03/2018] [Indexed: 11/28/2022]
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23
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Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese. Biologia (Bratisl) 2018. [DOI: 10.2478/s11756-018-0039-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. COATINGS 2018. [DOI: 10.3390/coatings8020080] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.
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25
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Huyan Z, Ding S, Yu X, Liu X. Preparation and Characterization of Hydrogenated Castor Oil‐Based Coating Wax. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700444] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zongyao Huyan
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road Yangling712100, ShaanxiP. R. China
| | - Shaoxuan Ding
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road Yangling712100, ShaanxiP. R. China
| | - Xiuzhu Yu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road Yangling712100, ShaanxiP. R. China
| | - Xiaoli Liu
- College of Food Science and EngineeringNorthwest A&F University22 Xinong Road Yangling712100, ShaanxiP. R. China
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26
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Yu X, Wang N, Zhang R, Zhao Z. Simple Synthesis Hydrogenated Castor Oil Fatty Amide Wax and Its Coating Characterization. J Oleo Sci 2017. [PMID: 28626133 DOI: 10.5650/jos.ess16213] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A simple method for incorporating amine groups in hydrogenated castor oil (HCO) to produce wax for beeswax or carnauba wax substitution in packaging and coating was developed. From the conversion rate of the products, HCO was reacted with ethanolamine at 150°C for 5 h, and the molar ratio of HCO and ethanolamine was 1:4. The hardness of the final product was seven times higher than that of beeswax, the cohesiveness of the final product was 1.3 times higher than that of beeswax and approximately one half of that of carnauba wax, and the melting point of the final product is 98°C. The Fourier transform Infrared spectroscopy showed that the amide groups were incorporated to form the amide products. In coating application, the results showed that the force of the final product coating cardboard was higher than that of beeswax and paraffin wax and less than that of carnauba wax. After 24 h soaking, the compression forces were decreased. HCO fatty acid wax can be an alternative wax for carnauba wax and beeswax in coating applications.
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Affiliation(s)
- Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University.,College of Forestry, Northwest A&F University
| | - Ning Wang
- College of Food Science and Engineering, Northwest A&F University
| | - Rui Zhang
- College of Food Science and Engineering, Northwest A&F University
| | - Zhong Zhao
- College of Forestry, Northwest A&F University
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27
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Yi B, Kim MJ, Lee SY, Lee J. Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil. Food Sci Biotechnol 2017; 26:79-87. [PMID: 30263513 DOI: 10.1007/s10068-017-0011-8] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/04/2016] [Accepted: 11/06/2016] [Indexed: 11/29/2022] Open
Abstract
Two types of oleogels-made of carnauba wax with canola oil or beeswax with grapeseed oil-were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5-15%; p<0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (p<0.05). However, the BWO did not provide high oxidative stability than the control oils.
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Affiliation(s)
- BoRa Yi
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea
| | - Su Yong Lee
- 3Department of Food Science and Technology, Sejong University, Seoul, 05006 Korea
| | - JaeHwan Lee
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
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28
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Floros MC, Raghunanan L, Narine SS. A toolbox for the characterization of biobased waxes. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600360] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Michael C. Floros
- Departments of Physics & Astronomy and Chemistry, Trent Centre for Biomaterials Research; Trent University; Ontario Canada
| | - Latchmi Raghunanan
- Departments of Physics & Astronomy and Chemistry, Trent Centre for Biomaterials Research; Trent University; Ontario Canada
| | - Suresh S. Narine
- Departments of Physics & Astronomy and Chemistry, Trent Centre for Biomaterials Research; Trent University; Ontario Canada
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29
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Yangilar F. Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. J Food Saf 2016. [DOI: 10.1111/jfs.12306] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health; Erzincan University; 24100 Erzincan Turkey
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30
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Yangilar F. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time. Korean J Food Sci Anim Resour 2016; 36:377-88. [PMID: 27433109 PMCID: PMC4942553 DOI: 10.5851/kosfa.2016.36.3.377] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/14/2016] [Accepted: 04/28/2016] [Indexed: 11/06/2022] Open
Abstract
Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90(th) d, while in C1 as 3.89 Log CFU/g on the 90(th) d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.
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Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health, Erzincan University, 24100, Erzincan, Turkey
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31
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Martins AJ, Cerqueira MA, Fasolin LH, Cunha RL, Vicente AA. Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.035] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Yangılar F. Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Göbek Kashar Cheese. Korean J Food Sci Anim Resour 2015; 35:216-24. [PMID: 26761831 PMCID: PMC4682516 DOI: 10.5851/kosfa.2015.35.2.216] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 02/26/2015] [Accepted: 02/26/2015] [Indexed: 12/03/2022] Open
Abstract
The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60(th) and 90(th) d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.
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Affiliation(s)
- Filiz Yangılar
- Erzincan University Department of Nutrition and Dietetics, 24000, Erzincan/Turkey
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