Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese

Shen, Chen; Chen, Wenqing; Li, Changzhu; Ye, Yong; Cui, Haiying; Lin, Lin

doi:10.1016/j.fbio.2022.101990

Food Bioscience

2022

DOI: 10.1016/j.fbio.2022.101990

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Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese

Chen Shen

Wenqing Chen²,

Changzhu Li³

et al.

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2024

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Cited by 16 publications

References 38 publications

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Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese

Rajaei Lak,

Bazargani‐Gilani,

Karami

2024

Food Science & Nutrition

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In this research, the efficiency of brushing (Br), dipping (Di), spraying (S), and enrobing (En) methods was compared in three concentrations of 10%, 15%, and 20% of corn zein (Z) edible coating containing 0.5% of Heracleum persicum essential oil (HEO) in the shelf‐life improvement of whey‐less cheese during 56 days of cold storage. The results of the photography and colorimetric (L*, a*, and b* parameters) of the samples showed that the En method in 20% of Z created a uniform, brilliant, and attractive surface on the cheese pieces compared to the other groups during the storage period, and the S, Br, and Di methods were in the next categories, respectively. The findings of the texture analysis of the samples showed that all of the treatments significantly (p ≤ .05) preserved the hardness of the cheese samples compared to the control group, and the En method containing Z 20% and HEO was the most effective treatment in preventing the hardness loss of the samples during the 56‐day storage period. In all treatments, the growth of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteriaceae, molds, and yeasts was significantly (p ≤ .05) reduced in comparison with the control sample, and the En method containing HEO and Z 20% was the most efficient in preventing the microbial growth. The rate of moisture loss, fat oxidation, and pH values of the studied samples significantly (p ≤ .05) decreased in the coated treatments containing a higher concentration of Z and HEO compared with other treatments during the storage period. According to the findings of this study, it can be concluded that the En technique containing Z20% and HEO0.5% was the most effective treatment in the shelf‐life improvement of whey‐less cheese during 56 days of the refrigerated storage period, and the S, Br, and Di methods were in the next ranks, respectively.

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Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese

Rajaei Lak,

Bazargani‐Gilani,

Karami

2024

Food Science & Nutrition

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Tomato preservation with essential oil microcapsules-chitosan coating

Xiao,

Ma,

Sun

et al. 2024

Food Measure

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Natural preservative Litsea cubeba essential oil: With emphasis on its biological activities, encapsulation methods and application in food preservation

Liu,

Lan,

Xie

2024

Food Bioscience

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Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese

Cited by 16 publications

References 38 publications

Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese

Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese

Tomato preservation with essential oil microcapsules-chitosan coating

Natural preservative Litsea cubeba essential oil: With emphasis on its biological activities, encapsulation methods and application in food preservation

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