Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Bonilla, Jeannine; Sobral, Paulo José do Amaral

doi:10.1111/ijfs.14032

Cited by 44 publications

(22 citation statements)

References 28 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the antioxidant activity of milk and its products is important for extending their shelf life [26]. Processing, packaging, storage conditions and other factors have an obvious influence on the proportions of antioxidants, which is directly relevant to oxidative stability of dairy products [25] [27]. Numerous researches respecting the impact of processing on the antioxidant activity of milk and dairy products have been conducted [28].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

Abou-Soliman¹,

Awad²,

El-Sayed³

2020

FNS

View full text Add to dashboard Cite

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U⁄L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P < 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P < 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P < 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.

show abstract

Section: Introductionmentioning

confidence: 99%

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

Abou-Soliman¹,

Awad²,

El-Sayed³

2020

FNS

View full text Add to dashboard Cite

show abstract

“…Antioxidants are extensively used to prevent oxidation by scavenging free radical but due to augmented customer trend for additives free food products, incorporation into packaging material is the best option [40]. Antioxidants incorporation into packaging material not only prevents quality deterioration of the product but also stabilizes the polymer [41]. Synthetic antioxidants like butylated hydroxytoluene (BHT) and butylated hydroxy anisole (BHA) are conventionally used in cheese packing.…”

Section: Free Radical Scavenger or Antioxidant Incorporated Filmsmentioning

confidence: 99%

“…Sliced cheese packed in red algae films incorporated with 1% grape fruit seed extract (GFSE) showed decreased peroxide and thiobarbituric acid value indicating the antioxidant capability of GFSE [44]. Gelatin-chitosan edible film with Boldo herb extract possessed antioxidant and antimicrobial activity and had preservative effect on sliced Prato cheese by preventing psychrotrophs [41]. Similarly, other natural antioxidants like green tea extract [45], catechins [46] and rosemary extract [40] had been explored for their antioxidant potential in cheese packaging but the major challenge with antioxidant incorporated films in cheese packaging is synchronization of antioxidant diffusion rate according to cheese requirement.…”

Section: Free Radical Scavenger or Antioxidant Incorporated Filmsmentioning

confidence: 99%

Active and Intelligent Packaging of Cheese: Developments and Future Scope

Deshwal¹,

Panjagari²

2022

Natural Food Additives

View full text Add to dashboard Cite

Technological advances and changes in consumer preferences for safer food with better shelf life have led to packaging innovations like smart packaging. Smart packaging systems involve the blend of active and intelligent packaging properties. Most of the smart packaging systems in food sector are mainly focused on fish, sea, food, meat, poultry, fruits and vegetables. With cheese being the major dairy product and its market expanding exponentially, smart packaging systems for cheese are exhaustively addressed in this book chapter. Some of the smart packaging systems pertaining to cheese like antioxidant releasers, antimicrobial packaging, ripening indicator and self-cleaning rinds can hasten commercial acceptance and reliability of cheese products. This book chapter also tabulates the recent data related to production, and consumption of cheese, permitted additives, types of active and intelligent packaging systems explored for cheese and commercial suppliers of smart packaging systems. Along with, future research directions for smart packaging of cheese are also presented.

show abstract

“…[ 110,111 ] Azarnia et al. [ 86 ] reported that boldo extract activated with CS‐gelatin edible films has improved the antioxidant and antimicrobial strength of Prato cheese and did not trigger the fluctuations in pH and fat content. [ 86 ]…”

Section: Chitosan and Other Bio‐polymers In Edible Coating Of Cheesementioning

confidence: 99%

Chitosan‐Based Materials as Edible Coating of Cheese: A Review

et al. 2021

View full text Add to dashboard Cite

Chitosan is the deacetylated form of chitin, a natural anti‐microbial compound, used in several commercial foods, agriculture, environment, cosmetics, and medicines. However, it has poor mechanical strength, water vapor penetrability, and high molecular weight which can be overcome by blending it with other polymers. The usage of chitosan in the edible coating of cheese is gaining more interest because cheese is a nutrient‐rich dairy food and vulnerable to microbial, chemical, biochemical, and physical spoilage. Various types of cheeses have been tested previously with chitosan coatings to prolong its shelf life. Several cheese coatings made by the combination of chitosan with alginate, starch, gelatin, and essential oils with their potential benefits are discussed here. This review provides knowledge about the health benefits of chitosan along with its antioxidant, antibacterial, and antiviral properties. It is concluded that a blend of chitosan with other biopolymers (polyamides, gelatin, poly (acrylic acid), and cellulose) may act as an innovative coating and packaging material with antibacterial properties, good water resistance, biodegradability, biocompatibility, and good thermal properties, as well as non‐toxicity. However, further research is still required to expand the applications of chitosan in food coatings and packaging areas.

show abstract

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Cited by 44 publications

References 28 publications

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

Active and Intelligent Packaging of Cheese: Developments and Future Scope

Chitosan‐Based Materials as Edible Coating of Cheese: A Review

Contact Info

Product

Resources

About