1
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Lacivita V, Tarantino F, Molaei R, Moradi M, Conte A, Alessandro Del Nobile M. Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese. Food Res Int 2023; 172:113159. [PMID: 37689912 DOI: 10.1016/j.foodres.2023.113159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.
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Affiliation(s)
- Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Francesca Tarantino
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
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2
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Ortega F, Minnaard J, Arce V, García M. Nanocomposite starch films: Cytotoxicity studies and their application as cheese packaging. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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Dıblan S, Kaya S. Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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4
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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5
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Sharafi H, Moradi M, Amiri S. Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella. Foods 2022; 11:3387. [PMID: 36359999 PMCID: PMC9655881 DOI: 10.3390/foods11213387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/20/2022] [Accepted: 10/26/2022] [Indexed: 09/06/2023] Open
Abstract
High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from Lactobacillus acidophilus LA-5 (P-LA-5), Bifidobacterium animalis BB-12 (P-BB-12), and their combination on the microbial (i.e., psychrophiles, mesophiles, lactic acid bacteria, and mold-yeast population) and sensory properties of HMMC were investigated. Postbiotics were prepared in a cheese whey model medium as a novel growth media and used as a preserving liquid in HMMC. The results demonstrate that postbiotics reduced the growth of all microorganisms (1.5-2 log CFU/g reduction) and P-LA5 and P-BB12 had the highest antibacterial performance on mesophiles and psychrophiles, respectively. Mold and yeast had the highest susceptibility to the postbiotics. Postbiotics showed a significant effect on maintaining the microbial quality of HMMC during storage, proposing postbiotics as a new preserving liquid for HMMC.
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Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University,
Urmia 1177, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University,
Urmia 1177, Iran
| | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 1177, Iran
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6
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Khwaldia K, M'Rabet Y, Boulila A. Active food packaging films from alginate and date palm pit extract: Physicochemical properties, antioxidant capacity, and stability. Food Sci Nutr 2022; 11:555-568. [PMID: 36655113 PMCID: PMC9834853 DOI: 10.1002/fsn3.3093] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 08/21/2022] [Accepted: 09/25/2022] [Indexed: 01/21/2023] Open
Abstract
Date palm pits are highly available and inexpensive palm date by-products, representing a valuable source of natural antioxidants, particularly phenolic compounds. Date palm pit extract (DPPE) was prepared from these waste products and characterized for its phenolic content and in vitro antioxidant activity. Profiling DPPE by liquid chromatography coupled with mass spectrometry (LC/MS) showed the presence of dimers and trimers of (epi)catechin as the main constituents. Alginate-based films with four increasing concentrations of DPPE (10%, 20%, 30%, and 40% w/w) were prepared by the casting method. DPPE incorporation reduced solubility values of alginate films by 37%-64% and their surface wettability by 72%-111%. The incorporation of 10% DPPE improved water vapor barrier properties and increased tensile strength (TS) and elongation at break (%E) of alginate films by more than 23%, 50%, and 45%, respectively. The film containing 40% DPPE showed the lowest loss of phenolic content (32%), DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (38%), and ferric reducing antioxidant power (FRAP) (30%) after storage for 3 months.
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Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances NaturellesInstitut National de Recherche et d'Analyse Physico‐chimique (INRAP)Sidi ThabetTunisia
| | - Yassine M'Rabet
- Laboratoire des Substances NaturellesInstitut National de Recherche et d'Analyse Physico‐chimique (INRAP)Sidi ThabetTunisia
| | - Abdennacer Boulila
- Laboratoire des Substances NaturellesInstitut National de Recherche et d'Analyse Physico‐chimique (INRAP)Sidi ThabetTunisia
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7
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Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods 2022; 11:foods11182855. [PMID: 36140989 PMCID: PMC9498243 DOI: 10.3390/foods11182855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022] Open
Abstract
The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1−1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.
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Marzano M, Calasso M, Caponio GR, Celano G, Fosso B, De Palma D, Vacca M, Notario E, Pesole G, De Leo F, De Angelis M. Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures. Front Microbiol 2022; 13:1003437. [PMID: 36406432 PMCID: PMC9666361 DOI: 10.3389/fmicb.2022.1003437] [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: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 01/25/2023] Open
Abstract
Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.
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Affiliation(s)
- Marinella Marzano
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Maria Calasso
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giusy Rita Caponio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Bruno Fosso
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | | | - Mirco Vacca
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy,Mirco Vacca,
| | - Elisabetta Notario
- Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Graziano Pesole
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Francesca De Leo
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,*Correspondence: Francesca De Leo,
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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9
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Zhang X, Zheng Y, Zhou R, Ma M. Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chem 2022; 386:132740. [PMID: 35339083 DOI: 10.1016/j.foodchem.2022.132740] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/04/2022]
Abstract
Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.
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Affiliation(s)
- Xin Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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10
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Azhdari S, Moradi M. Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese. Int J Biol Macromol 2022; 209:2042-2049. [PMID: 35504417 DOI: 10.1016/j.ijbiomac.2022.04.185] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/16/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022]
Abstract
The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7 °C for 8 days and microbial specifications (i.e., total mesophilic count, total psychrophilic count, lactic acid bacteria, and yeast-mold), pH, weight loss, and sensory properties were examined. The results of the agar spot diffusion assay represented inhibitory effects of CMC-N coating solution on Aspergillus flavus, A. fumigatus, A. niger, Penicillium citrinum, and Candida albicans. In HMMC, the natamycin-free CMC coating caused a significant decrease (p < 0.05) in all microbial groups, while the addition of natamycin to the coating only reduced the count of mold and yeast. As a result, the coating with natamycin at 0.05 and 0.5% represented a 0.6 and 0.9 log cycle reduction in yeast-mold populations, respectively. Based on the total mesophilic count, the control samples reached the 7 log CFU/g on day 4, indicating a 4-day shelf life of HMMC, while in HMMC coated with and without natamycin this limit was achieved on the 8th day of storage, which indicates that the coatings have doubled the HMMC shelf life.
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Affiliation(s)
- Sajad Azhdari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
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11
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12
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Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese. Foods 2022; 11:foods11030296. [PMID: 35159448 PMCID: PMC8834549 DOI: 10.3390/foods11030296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).
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Faccia M, Natrella G, Gambacorta G. Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
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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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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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16
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Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses? Foods 2021; 10:foods10040891. [PMID: 33921594 PMCID: PMC8074068 DOI: 10.3390/foods10040891] [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: 03/10/2021] [Revised: 04/01/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
Psychrotolerant Pseudomonas spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towards P. fluorescens and to evaluate the efficacy of a cheese surface treatment with these two organic acids. MICs were determined in Brain Heart Infusion broth at 30 °C: the inhibition was achieved at a concentration of 49.96 mM and 44.40 mM of acetic and lactic acid, respectively. Two series of inhibition tests were performed on fresh “Primo sale” cheese, inoculated with P. brenneri MGM3, then dipped into different acid solutions (acetic acid: 49.96, 99.92 and 149.88 mM; lactic acid: 44.40, 88.80 and 133.20 mM) and stored at 6 °C. P. brenneri MGM3 were enumerated, including a control series. A significantly lower growth was revealed at the highest concentrations tested, both for acetic (p < 0.01) and lactic acid (p < 0.05) if compared to control samples. A conditioning of “Primo sale” surface with organic acid solutions could be a useful hurdle for Pseudomonas inhibition and shelf-life extension; it should be applied in combination with other mild interventions to fight spoilage and maintain the original product characteristics.
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Baldissera AC, De Dea Lindner J, Motta GE, Santos NNO, Galvão AC, Robazza WDS. Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Carolina Baldissera
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
| | - Juliano De Dea Lindner
- Food Science and Technology Department Santa Catarina Federal University (UFSC) Florianópolis Brazil
| | - Gabriel Emiliano Motta
- Food Science and Technology Department Santa Catarina Federal University (UFSC) Florianópolis Brazil
| | | | - Alessandro Cazonatto Galvão
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
| | - Weber da Silva Robazza
- Laboratory ApTher ‐ Applied Thermophysics Department of Food and Chemical Engineering Santa Catarina State University (UDESC) Pinhalzinho Brazil
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18
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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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19
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Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods 2020; 9:foods9101446. [PMID: 33053809 PMCID: PMC7601598 DOI: 10.3390/foods9101446] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 01/21/2023] Open
Abstract
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.
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20
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Fayyaz N, Shahidi F, Roshanak S. Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt. Food Sci Nutr 2020; 8:5036-5047. [PMID: 32994964 PMCID: PMC7500779 DOI: 10.1002/fsn3.1801] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 07/01/2020] [Accepted: 07/03/2020] [Indexed: 01/31/2023] Open
Abstract
The attempts toward addition of biocontrol agents in dairy products have gained popularity. Here, we worked on analysing the antifungal activity of binary and ternary combinations of three Lactic Acid Bacteria (LAB) against five spoilage yeasts in yogurt. The yogurt samples were characterized in terms of pH, acidity, WHC, textural parameters, viscosity, survivability and antifungal activity of LAB and sensorial properties during cold storage. The results showed that the inoculation of LAB in yogurt gave rise in significant reduction of pH throughout cold storage while titrable acidity and WHC decreased (p < .05). Inoculation of LAB resulted in significant increase in hardness and adhesiveness while springiness remained constant. On the other hand, apparent viscosity of all samples experienced a profound increase up to the 10th day of storage followed by a reduction trend for the rest of storage period. Analysis of inhibitory activity of LAB showed an efficient barrier against all five yeasts, in which the most activity was recorded for Lactobacillus reuteri followed by Lactobacillus acidophilus. On the other hand, the most resistance yeast was Kluyveromyces marxianus followed by Rhodotorula mucilaginosa. Sensorial analysis revealed that addition of LAB in yogurt brought about a profound improvement in textural quality of samples. Inoculation of LAB cultures in yogurt at 5% (v/v) not only could improve the physicochemical and sensorial properties of yogurt, but also could introduce a strategy toward substituting of chemical preservatives with biocontrol agents.
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Affiliation(s)
- Nasrin Fayyaz
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Fakhri Shahidi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Sahar Roshanak
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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21
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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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22
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [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: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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23
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Alinovi M, Corredig M, Mucchetti G, Carini E. Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage. Food Res Int 2020; 137:109415. [PMID: 33233100 DOI: 10.1016/j.foodres.2020.109415] [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: 03/05/2020] [Revised: 05/22/2020] [Accepted: 06/04/2020] [Indexed: 10/24/2022]
Abstract
High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered. In this study, the physico-chemical changes of Mozzarella occurring during frozen storage and subsequent refrigerated storage (after thawing) were evaluated. Frozen cheeses stored at -18 °C between 1 and 4 months showed microstructural damage and different physical, textural, sensory properties. With NMR relaxometry it was possible to observe freeze-related dehydration of caseins, by measuring the changes in water relaxation times within the matrix. These modifications were confirmed by microstructural observations that showed the formation of larger serum channels in samples subjected to freezing, compared with fresh cheeses. Sensory evaluation showed skin peeling off in frozen samples. By observing the changes at various length scales it was therefore possible to identify the critical points affecting HM Mozzarella cheese quality during frozen storage.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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24
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Olivo PM, Da Silva Scapim MR, Miazaki J, Madrona GS, Maia LF, Rodrigues BM, Dos Santos Pozza MS. Sodium alginate with turmeric coating for ripened cheeses. Journal of Food Science and Technology 2020; 57:2364-2369. [PMID: 32431362 DOI: 10.1007/s13197-020-04438-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/05/2020] [Accepted: 04/08/2020] [Indexed: 11/26/2022]
Abstract
Artisanal cheeses produced with high coliform counts are commonly on the market in several countries. The bioactive edible coating use appears as technological innovation in the dairy derivatives market to improve quality and increasing the products shelf life. The objective of this study was to evaluate the characteristics of cheeses produced with Lactobacillus helveticus containing high coliform counts and coated with tumeric and sodium alginate. The coatings were evaluated for mechanical properties, water steam permeability and sorption isotherm. The experimental design was completely randomized and the treatments consisted of sodium alginate and turmeric 1% (AGAT) edible cover and the other one without edible cover (SEMC), data were analyzed by the Proc GLM SAS 9.3 program.The coated cheeses had higher microbial growth although the total coliform bacteria were reduced according to the storage time. For instrumental color, there was no significant difference between treatments. Coverage significantly altered hardness, gumminess, chewiness and cohesiveness over time, while elasticity was not affected. The coating presence was not significant for water steam permeability and mechanical properties. The tested solution did not effectively improve microbiological quality, however, coated cheese samples showed increased lactic acid bacteria, water activity and improved cheese texture, making them softer, with less elasticity, cohesion and chewing.
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Affiliation(s)
- Paula Martins Olivo
- 1Animal Science, Maringá State University (UEM), Av Colombo 5790, Jardim Universitário, Maringá, PR CEP 87020-900 Brazil
| | | | | | | | | | | | - Magali Soares Dos Santos Pozza
- 1Animal Science, Maringá State University (UEM), Av Colombo 5790, Jardim Universitário, Maringá, PR CEP 87020-900 Brazil
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25
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Pecorelli I, Branciari R, Roila R, Ranucci D, Bibi R, van Asselt M, Valiani A. Evaluation of Aflatoxin M 1 enrichment factor in different cow milk cheese hardness category. Ital J Food Saf 2020; 9:8419. [PMID: 32300565 PMCID: PMC7154595 DOI: 10.4081/ijfs.2020.8419] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 01/09/2020] [Indexed: 01/17/2023] Open
Abstract
Aflatoxin M1 (AFM1) is a hepatocarcinogenic and genotoxic derivative of aflatoxin B1 excreted into milk after ingestion of feed contaminated by Aspergillus genus fungi. Because of the important role of dairy products, especially cow cheese, in the human diet, there is great concern about the presence of AFM1 in this food category. EC Regulation No. 1881/2006 establishes the importance of the enrichment factor (EF), an essential parameter that must be defined in order to evaluate the maximum level of the toxin in cheese aiming to ensure that cheese has been produced from compliant milk. The Italian Ministry of Health has established two provisional AFM1 EFs (5.5 and 3.0) to be applied to as many cheese categories (hard and soft), defined according to the moisture content on a fat free basis (MFFB) classification. Two experimental productions of Primosale and Fior di Latte cheese, both belonging to the soft cheese category, showed an EF of 4.1 and 2.9 respectively. Data in literature also suggest that the EF attribution based on the current categorization may need reconsideration.
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Affiliation(s)
- Ivan Pecorelli
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Perugia, Italy
| | | | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Italy
| | - Rita Bibi
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Perugia, Italy
| | - Mariska van Asselt
- Department of Applied Research, Aeres University of Applied Sciences Dronten, the Netherlands
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Perugia, Italy
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26
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Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108603] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Faccia M, Gambacorta G, Natrella G, Caponio F. Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2716-2725. [PMID: 30350410 DOI: 10.1002/jsfa.9439] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/21/2018] [Accepted: 10/16/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage. RESULTS Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable. CONCLUSION The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Center for Humanities and Sciences, Bio-nanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Abd Karim Alias
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Shahrom Mahmud
- Nano Optoelectronic Research (NOR) Lab, School of Physics, University Sains Malaysia, Penang, Malaysia
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29
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Roila R, Valiani A, Ranucci D, Ortenzi R, Servili M, Veneziani G, Branciari R. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria. Int J Food Microbiol 2019; 295:49-53. [PMID: 30802684 DOI: 10.1016/j.ijfoodmicro.2019.02.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 02/11/2019] [Accepted: 02/18/2019] [Indexed: 01/08/2023]
Abstract
This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local dairy production plant: three batches treated with 250 μg/mL of phenols from olive oil by-products in the governing liquid; three batches treated with 500 μg/mL of phenols in the governing liquid, and three untreated batches as the control group. The phenols effectively retarded the growth of Pseudomonas fluorescens and Enterobacteriaceae, acting mainly on the lag phase of the microorganisms, resulting in the prolongation of the time needed to reach the acceptable microbial limit. The delay in the growth of the spoilage bacteria was considered to indirectly influence the sensorial acceptability threshold, recorded through survival analysis. The combination of the two above-mentioned factors promotes the extension of "Fior di latte" cheese shelf life. by >2 and 4 days, for PA and PB respectively.
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Affiliation(s)
- Rossana Roila
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, "Togo Rosati", Via Salvemini 1, 06126 Perugia (PG), Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy.
| | - Roberta Ortenzi
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, "Togo Rosati", Via Salvemini 1, 06126 Perugia (PG), Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Borgo XX Giugno 74, 06121 Perugia (PG), Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Borgo XX Giugno 74, 06121 Perugia (PG), Italy
| | - Raffaella Branciari
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy
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30
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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31
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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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32
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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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33
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Bagheripoor N, Khoshgozaran-Abras S, Sohrabvandi S, Khorshidian N, Mortazavian AM, MollaKhalili N, Jazaeri S. Application of Active Edible Coatings to Improve the Shelf-life of Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.949] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niloofar Bagheripoor
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | | | - Sara Sohrabvandi
- 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
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
| | - Amir Mohammad Mortazavian
- Food Safety Research center, Shahid Beheshti University of Medical Sciences
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Neda MollaKhalili
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Sahar Jazaeri
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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Lucera A, Conte A, Gammariello D, Del Nobile MA. Ready-to-eat semi-dried tomatoes: Study to preserve the product quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13175] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Annalisa Lucera
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Daniela Gammariello
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
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35
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Youssef AM, Assem FM, El-Sayed SM, Salama H, Abd El-Salam MH. Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s41783-017-0012-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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36
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Conte A, Laverse J, Costa C, Lampignano V, Previtali MA, Del Nobile MA. Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13235] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Conte
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - J. Laverse
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - C. Costa
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - V. Lampignano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Previtali
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
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37
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Costa C, Lucera A, Licciardello F, Conte A, Del Nobile Matteo A. Application of preservation strategies to improve the shelf life of spreadable cheese. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2016.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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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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39
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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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40
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Dalzini E, Galuppini E, Merigo D, Buizza PF, Losio MN, Bertasi B, Varisco G. Anti-Listeria Activity of Bioactive Food Packaging on Artificially Contaminated Sliced Cheese. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Dalzini
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Elisa Galuppini
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Daniela Merigo
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Paolo-Felice Buizza
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Marina-Nadia Losio
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Barbara Bertasi
- Department of Food Microbiology; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
| | - Giorgio Varisco
- National Reference Centre for Emerging Risk in Food Safety; Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna “B. Ubertini,”; Brescia Italy
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41
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Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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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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44
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Abstract
In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
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