Sodium alginate with turmeric coating for ripened cheeses

Olivo, Paula Martins; Scapim, Mônica Regina da Silva; Miazaki, Juliana; Madrona, Grasiele Scaramal; Maia, Luciana Furlaneto; Rodrigues, Bruna Moura; Pozza, Magali Soares dos Santos

doi:10.1007/s13197-020-04438-x

Cited by 12 publications

(7 citation statements)

References 24 publications

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“…During storage, the a w of all samples decreased significantly ( p < 0.05), which might be attributed to the loss of moisture during storage. A similar decrease in the a w was also observed by Olivo et al [ 24 ] in ripened cheese wrapped in turmeric incorporated alginate coatings.…”

Section: Resultssupporting

confidence: 86%

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Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

Umaraw

Verma

Singh

et al. 2022

Foods

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The present study was undertaken to evaluate efficacy of turmeric and aloe vera extract in extending shelf life of goat milk paneer. The paneer was made by admixing goat milk and buffalo milk in the ratio of 60:40 so as to achieve a standard fat 4.5%. The treatment group, T1, was made by adding 5 mL/100 mL (v/v) of turmeric extract in heated milk before coagulation. Similarly, 5 mL/100 mL (v/v) aloe vera extract was added to heated milk for group T2 while T3 was prepared by adding both turmeric extract 5 mL/100 mL (v/v) and aloe vera extract 5 mL/100 mL (v/v), and the control was made without any additive. The extracts before incorporation were assessed for their antioxidant and antimicrobial potential by analysing total phenolic content, ABTS and DPPH percent inhibition and zone of inhibition. The developed paneer samples were evaluated for physico-chemical, oxidative and microbiological changes, and sensory attributes during storage at refrigeration temperature for ten days. The results revealed that paneer prepared with addition of extracts significantly (p < 0.05) suppressed physico-chemical deterioration. Significantly (p < 0.05) lower peroxide value, TBARS, FFA and microbial counts were noticed in T3 than T1, T2 and the control. The sensory attributes were also better (p < 0.05) maintained in T3 during storage. The results concluded that the combination of turmeric and aloe vera extract significantly improves the shelf life of paneer under refrigeration storage and these might be used as phyto-preservatives in paneer.

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Section: Resultssupporting

confidence: 86%

“…While, the lower SPC count in T1 might be attributed to potent antimicrobial compounds such as curcumin, curcuminoids, etc. These compounds have also shown potential invitro antimicrobial action against E. coli [ 24 ]. The lower SPC in T3 might be attributed to the combination of turmeric and aloe vera extracts.…”

Section: Resultsmentioning

confidence: 99%

Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

Umaraw

Verma

Singh

et al. 2022

Foods

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“…In the early stage of storage, the chewiness of the both groups increased. This result was similar to the hardness, which was caused by water loss from the cheese and the interaction between casein molecules was enhanced (Olivo et al, 2020). With the extension of storage time, the chewiness of two groups decreased.…”

Section: Resultssupporting

confidence: 75%

Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

Chen

Wang

Wenzhao

et al. 2022

Food Processing Preservation

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Mongolian cheese is easily contaminated by foodborne microorganisms, causing foodborne diseases and endangering public health. This study aimed to fabricate and characterize polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM), estimating their potential to be used as a novel antibacterial material for limiting the development of pathogenic microorganisms on the cheese surface. Results showed that the fibrous diameter, water contact angle, and cumulative release of the PLNM increased with lemon essential oil incorporation. Meanwhile, the PLNM can inhibit four pathogenic microorganisms and two spoilage microorganisms. According to TVC, we found that the PLNM can effectively inhibit microorganisms within the safety threshold for 8 days at 25 ± 1°C, and extended the shelf life of Mongolian cheese by 2 days. The PLNM had an excellent antibacterial effect and the potential for application in Mongolian cheese preservation. Practical applications As a characteristic dairy product of Inner Mongolia, Mongolian cheese is popular because of its unique flavor. However, cheese's susceptibility to microbes has reduced its sales radius. The polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM) prepared in this study can effectively inhibit the growth of pathogenic microorganisms on the cheese surface. Results showed that PLNM effectively extended the shelf life of Mongolian cheese to 8 days at 25 ± 1°C.

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“…As a model, we chose a traditional sort of cheese that usually can be kept only for 4 days in the fridge (4-8 • C) after packaging is opened. The literature presents many reports of alginate packaging for various cheese assortments, especially in recent years [13,[64][65][66][67]. Some contain essential oils or other plant extracts as antimicrobial agents [68,69].…”

Section: Introductionmentioning

confidence: 99%

Biodegradable Alginate Films with ZnO Nanoparticles and Citronella Essential Oil—A Novel Antimicrobial Structure

et al. 2021

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The petroleum-based materials could be replaced, at least partially, by biodegradable packaging. Adding antimicrobial activity to the new packaging materials can also help improve the shelf life of food and diminish the spoilage. The objective of this research was to obtain a novel antibacterial packaging, based on alginate as biodegradable polymer. The antibacterial activity was induced to the alginate films by adding various amounts of ZnO nanoparticles loaded with citronella (lemongrass) essential oil (CEO). The obtained films were characterized, and antibacterial activity was tested against two Gram-negative (Escherichia coli and Salmonella Typhi) and two Gram-positive (Bacillus cereus and Staphylococcus aureus) bacterial strains. The results suggest the existence of synergy between antibacterial activities of ZnO and CEO against all tested bacterial strains. The obtained films have a good antibacterial coverage, being efficient against several pathogens, the best results being obtained against Bacillus cereus. In addition, the films presented better UV light barrier properties and lower water vapor permeability (WVP) when compared with a simple alginate film. The preliminary tests indicate that the alginate films with ZnO nanoparticles and CEO can be used to successfully preserve the cheese. Therefore, our research evidences the feasibility of using alginate/ZnO/CEO films as antibacterial packaging for cheese in order to extend its shelf life.

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Sodium alginate with turmeric coating for ripened cheeses

Cited by 12 publications

References 24 publications

Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

Biodegradable Alginate Films with ZnO Nanoparticles and Citronella Essential Oil—A Novel Antimicrobial Structure

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