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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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2
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Pires A, Pietruszka H, Bożek A, Szkolnicka K, Gomes D, Díaz O, Cobos A, Pereira C. Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese. Foods 2024; 13:674. [PMID: 38472787 DOI: 10.3390/foods13050674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/10/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Sheep's second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7-8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products.
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Affiliation(s)
- Arona Pires
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Hubert Pietruszka
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - Agata Bożek
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - David Gomes
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Angel Cobos
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Carlos Pereira
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
- Centro de Estudos dos Recursos Naturais, Ambiente e Sociedade-CERNAS, 3045-601 Coimbra, Portugal
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3
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Janowicz M, Kadzińska J, Bryś J, Ciurzyńska A, Karwacka M, Galus S. Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules 2023; 28:4626. [PMID: 37375181 DOI: 10.3390/molecules28124626] [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: 05/10/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from -34.6 to -46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
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Affiliation(s)
- Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Joanna Bryś
- Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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Khan A, Priyadarshi R, Bhattacharya T, Rhim JW. Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03048-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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5
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Vasiliauskaite A, Mileriene J, Kasparaviciene B, Aleksandrovas E, Songisepp E, Rud I, Axelsson L, Muizniece-Brasava S, Ciprovica I, Paskevicius A, Aksomaitiene J, Gabinaitiene A, Uljanovas D, Baliukoniene V, Lutter L, Malakauskas M, Serniene L. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. Microorganisms 2023; 11:microorganisms11030557. [PMID: 36985131 PMCID: PMC10054584 DOI: 10.3390/microorganisms11030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Lars Axelsson
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Algimantas Paskevicius
- Laboratory of Biodeterioration, Research Nature Research Centre, Akademijos Str. 2, LT-08412 Vilnius, Lithuania
| | - Jurgita Aksomaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ausra Gabinaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dainius Uljanovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Violeta Baliukoniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
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6
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02990-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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7
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Yoplac I, Hidalgo A, Vargas L. Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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8
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Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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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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10
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Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture-dependent and independent methods. Food Sci Nutr 2022; 11:828-837. [PMID: 36789043 PMCID: PMC9922113 DOI: 10.1002/fsn3.3117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/09/2022] Open
Abstract
Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high-protein content (30.13 ± 2.99%) and low-fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high-temperature (85°C-90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf-life of cheese. The indigenous spore-forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf-life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Fu‐Chao Wang
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
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Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods 2022; 11:foods11213353. [PMID: 36359966 PMCID: PMC9659032 DOI: 10.3390/foods11213353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/14/2022] [Accepted: 10/21/2022] [Indexed: 11/23/2022] Open
Abstract
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Joana Salomskiene
- Microbiology Research Laboratory, Food Institute, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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12
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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13
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Rahmati S, Bazargani‐Gilani B, Aghajani N. Effect of extraction methods on the efficiency of sumac (
Rhus coriaria
L.) fruit extract in soybean oil quality during accelerated conditions. Food Sci Nutr 2022; 10:3302-3313. [PMID: 36249969 PMCID: PMC9548368 DOI: 10.1002/fsn3.2919] [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: 10/04/2021] [Revised: 04/17/2022] [Accepted: 04/21/2022] [Indexed: 11/25/2022] Open
Abstract
Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro‐ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I‐SFE), ultrasound (U‐SFE), and microwave (M‐SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20‐day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose‐dependent manner during storage period. I‐SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I‐SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4–5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I‐SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I‐SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.
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Affiliation(s)
- Sepideh Rahmati
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu‐Ali Sina University Hamedan Iran
| | - Narjes Aghajani
- Department of Food Science and Technology Bahar Faculty of Food Science and Technology Bu‐Ali Sina University Hamedan Iran
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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: 6] [Impact Index Per Article: 3.0] [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 Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Mohammadreza Pajohi-Alamoti
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Alireza Nourian
- Department of Pathobiology Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
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15
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Meena M, Prajapati P, Ravichandran C, Sehrawat R. Natamycin: a natural preservative for food applications-a review. Food Sci Biotechnol 2021; 30:1481-1496. [PMID: 34868698 DOI: 10.1007/s10068-021-00981-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/21/2021] [Accepted: 08/31/2021] [Indexed: 11/26/2022] Open
Abstract
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been used as a bio preservative and is listed as generally recognized as a safe ingredient for various food applications. In this review, natamycin properties, production methods, toxicity, and application as a natural preservative in different foods are emphasized. This review also focuses on optimal condition and process control required in natamycin production. The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized. Understanding the scientific factors in natamycin's production process, its toxicity, and its efficiency as a preservative will open its practical application in various food products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00981-1.
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Affiliation(s)
- Mahima Meena
- Institute of Home Economics, University of Delhi, New Delhi, India
| | | | - Chandrakala Ravichandran
- Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, Tamilnadu, 641114 India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
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16
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Jafarzadeh S, Salehabadi A, Mohammadi Nafchi A, Oladzadabbasabadi N, Jafari SM. Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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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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18
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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. COATINGS 2021. [DOI: 10.3390/coatings11091056] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
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19
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Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Pérez-Soto E, Cenobio-Galindo ADJ, Espino-Manzano SO, Franco-Fernández MJ, Ludeña-Urquizo FE, Jiménez-Alvarado R, Zepeda-Velázquez AP, Campos-Montiel RG. The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese. Molecules 2021; 26:molecules26082170. [PMID: 33918775 PMCID: PMC8069165 DOI: 10.3390/molecules26082170] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntiaoligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters evaluated were physicochemical (moisture, ash, fat, proteins, and pH), microbiological (mesophilic aerobic bacteria, mold-yeast, and total coliforms), functional (total phenols, flavonoids, and antioxidant capacity), and texture (hardness, elasticity, cohesion, and chewiness) during storage for 45 days at 4 °C. The results showed that adding microcapsules and nanoemulsion did not affect the physicochemical parameters of the cheese. Total coliforms decreased in all samples from the first days of storage (Control: 4.23 ± 0.12, Micro: 3.27 ± 0.02, and Nano: 2.68 ± 0.08 Log10 CFU), as well as aerobic mesophiles and mold-yeast counts. Regarding the functional properties, an increase in total phenols was observed in all treatments. The texture profile analysis showed that the addition of microcapsules and nanoemulsion influenced hardness (Control: 8.60 ± 1.12, Micro: 1.61 ± 0.31, and Nano: 3.27 ± 0.37 N). The antimicrobial effect was greater when nanoemulsions were added, while adding microcapsules influenced the antioxidant activity more positively.
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Affiliation(s)
- Elizabeth Pérez-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Salvador Omar Espino-Manzano
- Área Agroindustrial-Alimentaria, Universidad Tecnológica de Xicotepec de Juárez, Av. Universidad Tecnológica No. 1000, Tierra Negra, Xicotepec de Juárez, Puebla C.P. 73080, Mexico;
| | - Melitón Jesús Franco-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Fanny Emma Ludeña-Urquizo
- Facultad de Industria Alimentarias, Universidad Nacional Agraria La Molina, Av. la Molina s/n, La Molina, Lima Apdo 12-056, Peru;
| | - Rubén Jiménez-Alvarado
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Andrea Paloma Zepeda-Velázquez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
| | - Rafael Germán Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km. 1., Tulancingo Hidalgo C.P. 43600, Mexico; (E.P.-S.); (A.d.J.C.-G.); (M.J.F.-F.); (R.J.-A.); (A.P.Z.-V.)
- Correspondence: ; Tel.: +52-771-717-2000 (ext. 2422)
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22
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Fayed A, Elsayed H, Ali T. Packaging fortified with Natamycin nanoparticles for hindering the growth of toxigenic Aspergillus flavus and aflatoxin production in Romy cheese. J Adv Vet Anim Res 2021; 8:58-63. [PMID: 33860013 PMCID: PMC8043338 DOI: 10.5455/javar.2021.h485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/20/2020] [Accepted: 12/24/2020] [Indexed: 12/30/2022] Open
Abstract
OBJECTIVE This study assessed the effect of cellulose sheets fortified with Natamycin-loaded alginate nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxin production on the superficial layer of Egyptian Romy cheese after 12 weeks of maturation. MATERIALS AND METHODS Toxigenic A. flavus (GenBank accession No. MT645073) was inoculated into the outer surface of Egyptian Romy cheese (at 5 log CFU/gm) and wrapped with a cellulose sheet fortified with Natamycin-loaded alginate nanoparticles. Unwrapped control contaminated Romy wheels were made as well as non-contaminated wrapped cheese wheels for sensory evaluation. Romy cheese wheels were stored at a temperature similar to commercial methods for 12 weeks. Fungal counts were enumerated during this time, and enzyme-linked immune sorbent assay detected aflatoxin after the 4th week of maturation storage. RESULTS In cheese samples covered with cellulose sheets containing Natamycin-loaded alginate nanoparticles, the fungal count was reduced by 2 log approximately in contrast to control samples after the 2nd week of storage. However, within the 8th week of storage, the greatest significant reduction (p < 0.05) was seen where fungal growth was hindered entirely to the end of the ripening period. The mean values for taste, color, flavor, and overall acceptability were 4, 4.7, 4.09, and 4.3, respectively. Furthermore, in the treated samples, the total aflatoxin concentration was decreased by 78.6% relative to the untreated control one. CONCLUSION Using cellulose sheets fortified with Natamycin-loaded alginate nanoparticles in Egyptian Romy cheese wrapping could be an effective way of controlling A. flavus and subsequent aflatoxin production without influencing the typical taste, color, flavor, and overall appearance of traditional Romy cheese.
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Affiliation(s)
- Asmaa Fayed
- Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt
| | - Huda Elsayed
- Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt
| | - Taghreed Ali
- Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt
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23
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Belakhov VV. Practical Applications of Tetraene Macrolide Antibiotic Lucensomycin as an Eco-Friendly Fungicide. RUSS J GEN CHEM+ 2021. [DOI: 10.1134/s1070363220130174] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02570-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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25
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Coating and Film-Forming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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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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Corrado I, Abdalrazeq M, Pezzella C, Di Girolamo R, Porta R, Sannia G, Giosafatto CVL. Design and characterization of poly (3-hydroxybutyrate-co-hydroxyhexanoate) nanoparticles and their grafting in whey protein-based nanocomposites. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106167] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Mileriene J, Serniene L, Henriques M, Gomes D, Pereira C, Kondrotiene K, Kasetiene N, Lauciene L, Sekmokiene D, Malakauskas M. Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. J Dairy Sci 2020; 104:1504-1517. [PMID: 33309377 DOI: 10.3168/jds.2020-18732] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 09/12/2020] [Indexed: 01/09/2023]
Abstract
Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid whey protein concentrate with the incorporation of cinnamon extract was demonstrated to efficiently extend the shelf life of perishable fresh curd cheese, enhance its functional value, and contribute to a more sustainable production process.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania.
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Marta Henriques
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Kristina Kondrotiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Dalia Sekmokiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
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Bioactive synbiotic coatings with lactobionic acid and Lactobacillus plantarum CECT 9567 in the production and characterization of a new functional dairy product. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104263] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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30
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Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100567] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Addai FP, Lin F, Wang T, Kosiba AA, Sheng P, Yu F, Gu J, Zhou Y, Shi H. Technical integrative approaches to cheese whey valorization towards sustainable environment. Food Funct 2020; 11:8407-8423. [PMID: 32955061 DOI: 10.1039/d0fo01484b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Whey, a byproduct of cheese production, is often treated as an industrial dairy waste. A large volume of this product is disposed of annually due to inadequate bioconversion approaches. With its high pollutant load, disposal without pretreatment has raised a lot of environmental concerns alerting the need to seek optimal methods for adequately extracting and utilizing its organic content. In recent years, several techniques for whey valorization have emerged which may serve as interventionary measures against its environmental effects after disposal. In this review, we discuss five major approaches, by which whey can be converted into eco-friendly products, to significantly cut whey wastage. The approaches to whey valorization are therefore examined under the following perspectives: whey as a raw material for the production of bioethanol and prebiotic oligosaccharides via β-galactosidase and microbe catalyzed reactions, for the production of refined lactose as an excipient for pharmaceutical purposes, and the clinical significance of whey hydrolysates and their antifungal activity in food processing.
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Affiliation(s)
- Frank Peprah Addai
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Feng Lin
- Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, P. R. China
| | - Taotao Wang
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Anthony A Kosiba
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Pengcheng Sheng
- Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, P. R. China
| | - Feng Yu
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Jie Gu
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Yang Zhou
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
| | - Haifeng Shi
- Institute of Life Sciences, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P. R. China.
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Ruiz-Martínez J, Aguirre-Joya JA, Rojas R, Vicente A, Aguilar-González MA, Rodríguez-Herrera R, Alvarez-Perez OB, Torres-León C, Aguilar CN. Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits. Foods 2020; 9:foods9091303. [PMID: 32947785 PMCID: PMC7554823 DOI: 10.3390/foods9091303] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/08/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022] Open
Abstract
The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.
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Affiliation(s)
- Judith Ruiz-Martínez
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
| | - Jorge A. Aguirre-Joya
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
| | - Romeo Rojas
- Research Center and Development for Food Industries, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo NL 66050, Mexico;
| | - Antonio Vicente
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
| | - Miguel A. Aguilar-González
- Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV-IPN), Unidad Saltillo, Ramos Arizpe, Coahuila 25900, Mexico;
| | - Raúl Rodríguez-Herrera
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
| | - Olga B. Alvarez-Perez
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
| | - Cristian Torres-León
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
| | - Cristóbal N. Aguilar
- Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, Coahuila 25280, Mexico; (J.R.-M.); (J.A.A.-J.); (R.R.-H.); (O.B.A.-P.); (C.T.-L.)
- Correspondence:
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Mahcene Z, Khelil A, Hasni S, Bozkurt F, Goudjil MB, Tornuk F. Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal of Food Science and Technology 2020; 58:2406-2419. [PMID: 33967337 DOI: 10.1007/s13197-020-04753-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2020] [Accepted: 08/21/2020] [Indexed: 01/19/2023]
Abstract
The objective of the present study is developing a new technique for the preservation of natural cheese by the use of an edible biofilm based on sodium alginate in order to evaluate the effect of the essential oils (O. basilicum L, R. officinalis L. A. herba alba Asso. M. pulegium L.) incorporated in the film on the oxidation stability, microbial spoilage, physicochemical characteristics and sensory criteria. The cheese samples coated with sodium alginate incorporated by the oils showed moderate stability in terms of oxidative stabilities of proteins and lipids during storage. In addition, poor microbial growth (total aerobic mesophilic flora, yeasts and fecal coliforms) was observed in cheese samples coated with biofilm, also, the growth of Staphylococci Salmonella and Molds for all types of cheese were completely inhibited. Additionally, it was observed that the biofilm coating reduced the weight loss and hardness of the cheese comparing with the uncoated sample. The results of sensory analysis revealed that uncoated cheese, coated with sodium alginate and sodium alginate composed of oil of O. basilicum were the most preferred by panelists, in comparison with others. Therefore, it was concluded that this technique of coating cheese with edible film activated with essential oils is preferred and favorable by virtue of the effect of oils preserving the cheese without seriously affecting their organoleptic properties.
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Affiliation(s)
- Zineb Mahcene
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Aminata Khelil
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Sara Hasni
- Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
| | - Fatih Bozkurt
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
- Food Engineering Department, Enginneering and Architecture Faculty, Mus Alparslan University, 49100 Mus, Turkey
| | - Mohamed Bilal Goudjil
- Lab. Process Engineering, Process Engineering Department, Applied Sciences Faculty, Kasdi Merbah University Ouargla, Ouargla, 30000 Algeria
| | - Fatih Tornuk
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
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Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105688] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Mohamed SA, El-Sakhawy M, El-Sakhawy MAM. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydr Polym 2020; 238:116178. [DOI: 10.1016/j.carbpol.2020.116178] [Citation(s) in RCA: 246] [Impact Index Per Article: 61.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 01/21/2023]
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36
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Mania S, Cieślik M, Konzorski M, Święcikowski P, Nelson A, Banach A, Tylingo R. The Synergistic Microbiological Effects of Industrial Produced Packaging Polyethylene Films Incorporated with Zinc Nanoparticles. Polymers (Basel) 2020; 12:polym12051198. [PMID: 32466089 PMCID: PMC7284736 DOI: 10.3390/polym12051198] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 11/22/2022] Open
Abstract
Zinc compounds in polyolefin films regulate the transmission of UV-VIS radiation, affect mechanical properties and antimicrobial activity. According to hypothesis, the use of zinc- containing masterbatches in polyethylene films (PE) with different chemical nature—hydrophilic zinc oxide (ZO) and hydrophobic zinc stearate (ZS)—can cause a synergistic effect, especially due to their antimicrobial properties. PE films obtained on an industrial scale containing zinc oxide and zinc stearate masterbatches were evaluated for antimicrobial activity against E. coli and S. aureus strains. The morphology of the samples (SEM), composition (EDX), UV barrier and transparency, mechanical properties and global migration level were also determined. SEM micrographs confirmed the good dispersion of zinc additives in the PE matrix. The use of both masterbatches in one material caused a synergistic effect of antimicrobial activity against both bacterial strains. The ZO masterbatch reduced the transparency of films, increased their UV-barrier ability and improved tensile strength, while the ZS masterbatch did not significantly change the tested parameters. The global migration limit was not exceeded for any of the samples. The use of ZO and ZS masterbatch mixtures enables the design of packaging with high microbiological protection with a controlled transmission for UV and VIS radiation.
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Affiliation(s)
- Szymon Mania
- Department of Chemistry, Technology, and Biotechnology of Food, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdansk, Poland; (A.B.); (R.T.)
- Correspondence: ; Tel.: +48-58-347-28-56
| | - Mateusz Cieślik
- Department of Electrochemistry, Corrosion and Material Engineering, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdansk, Poland;
| | - Marcin Konzorski
- NAN company Andrzej Nelson Małgorzata Nelson Sp. J., 35D Zajączkowo Str., 83-111 Zajączkowo, Poland; (M.K.); (P.Ś.); (A.N.)
| | - Paweł Święcikowski
- NAN company Andrzej Nelson Małgorzata Nelson Sp. J., 35D Zajączkowo Str., 83-111 Zajączkowo, Poland; (M.K.); (P.Ś.); (A.N.)
| | - Andrzej Nelson
- NAN company Andrzej Nelson Małgorzata Nelson Sp. J., 35D Zajączkowo Str., 83-111 Zajączkowo, Poland; (M.K.); (P.Ś.); (A.N.)
| | - Adrianna Banach
- Department of Chemistry, Technology, and Biotechnology of Food, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdansk, Poland; (A.B.); (R.T.)
| | - Robert Tylingo
- Department of Chemistry, Technology, and Biotechnology of Food, Chemical Faculty, Gdansk University of Technology, 11/12 G. Narutowicza Str., 80-233 Gdansk, Poland; (A.B.); (R.T.)
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37
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Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in Cheese. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02465-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Mohammadi M, Azizi MH, Zoghi A. Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds. Food Sci Nutr 2020; 8:1244-1253. [PMID: 32148830 DOI: 10.1002/fsn3.v8.210.1002/fsn3.1413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 12/14/2019] [Accepted: 12/18/2019] [Indexed: 05/27/2023] Open
Abstract
Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.
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Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology Research National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modarres University Tehran Iran
| | - Alaleh Zoghi
- Department of Food Technology Research National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
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39
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Mohammadi M, Azizi MH, Zoghi A. Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds. Food Sci Nutr 2020; 8:1244-1253. [PMID: 32148830 PMCID: PMC7020294 DOI: 10.1002/fsn3.1413] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 12/14/2019] [Accepted: 12/18/2019] [Indexed: 11/24/2022] Open
Abstract
Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.
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Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology ResearchNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modarres UniversityTehranIran
| | - Alaleh Zoghi
- Department of Food Technology ResearchNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
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40
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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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41
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Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A, Porta R. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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42
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Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Characterization of Edible Films Based on Alginate or Whey Protein Incorporated with Bifidobacterium animalis subsp. lactis BB-12 and Prebiotics. COATINGS 2019. [DOI: 10.3390/coatings9080493] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Recently, edible films were shown to be an effective strategy for the delivery of functional ingredients, such as probiotics and prebiotics. With that in mind, two soluble fibres (inulin and fructooligosaccharides) were selected as prebiotic elements, in whey protein isolate (WPI) and alginate (ALG) matrices plasticized with glycerol and used for the incorporation of Bifidobacterium animalis subsp. lactis BB-12. The results obtained showed that the viability of the B. animalis subsp. lactis BB-12 probiotic strain was maintained within the minimum threshold (106 CFU/g) necessary to act as a probiotic throughout 60 days of storage at 23 °C. The incorporation of prebiotic compounds improved B. animalis subsp. lactis BB-12 viability, with inulin showing the best performance, as it maintained the viability at 7.34 log CFU/g. The compositional characteristics (biopolymer type and prebiotics addition) of the film forming solutions had no significant impact upon the viability of the probiotic strain. The incorporation of probiotics and prebiotics did not modify the infrared spectra, revealing that the molecular structure of the films was not modified. The moisture content and water solubility decreased positively in WPI- and ALG-based films with the addition of prebiotics compounds. Overall, the results obtained in this work support the use of WPI films containing inulin as a good strategy to immobilize B. animalis subsp. lactis BB-12, with potential applications in the development of functional foods.
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44
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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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45
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Galus S, Kadzińska J. Gas barrier and wetting properties of whey protein isolate-based emulsion films. POLYM ENG SCI 2018. [DOI: 10.1002/pen.24992] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences-SGGW (WULS-SGGW); 159c Nowoursynowska Street, 02-776, Warsaw Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences-SGGW (WULS-SGGW); 159c Nowoursynowska Street, 02-776, Warsaw Poland
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46
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Nanostructured chitosan/ monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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47
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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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48
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Silva CCG, Silva SPM, Ribeiro SC. Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Front Microbiol 2018; 9:594. [PMID: 29686652 PMCID: PMC5900009 DOI: 10.3389/fmicb.2018.00594] [Citation(s) in RCA: 264] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
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Affiliation(s)
- Célia C. G. Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente, Universidade dos Açores, Angra do Heroísmo, Portugal
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49
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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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50
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Karabulut G, Cagri-Mehmetoglu A. Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnus var. saturnus Antagonistic Yeast. J Food Sci 2018; 83:763-769. [PMID: 29437226 DOI: 10.1111/1750-3841.14062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/05/2018] [Accepted: 01/06/2018] [Indexed: 01/17/2023]
Abstract
The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating Williopsis saturnus var. saturnus (0; 3; 7; and 9 logs CFU/cm2 ) into whey protein concentrate (WPC) based films. Antifungal properties of the films against Penicilium expansum and Aspergillus niger were analyzed using the disc diffusion method. Physical (barrier, solubility, color), mechanical (tensile strength and percent elongation) properties of the films as well as the survival of W. saturnus in the film were assessed during 28 days of storage at 23 °C. According to the results, the viability of W. saturnus (7 and 9 logs CFU/cm2 ) in WPC films stored for 28 days under vacuum or non-vacuum decreased to 36% and 60%, respectively. In addition, films containing W. saturnus decreased the viability of P. expansum and A. niger by 29% and 19%, respectively. Adding yeast did not change the tensile strength (P > 0.05), but significantly decreased % elongation and increased water vapor and oxygen permeability and water solubility (P < 0.05). In conclusion, this study showed that the developed films may be useful for inhibiting mold growth on foods.
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Affiliation(s)
- Gulsah Karabulut
- Dept. of Food Engineering, Faculty of Engineering, Sakarya Univ., Sakarya, Turkey
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