Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese

Abstract

Graphical abstract

Co‐encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio‐preservative in Iranian white cheese

“…In all samples, during 30 days of ripening, the level of yeast and mold had a decreasing trend ( p < .05). The antimicrobial activity of the cheese could be related to the peptides produced during cheese fermentation by proteolytic enzymes (Joseph‐Leenose‐Helen et al., 2022 ). The YMC reduction trend was much higher in the treated samples.…”

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

“…This showed the preservative effect of the coating on moisture retention. The coated cheese was also more cohesive during storage (Joseph‐Leenose‐Helen et al., 2022). Cucumber peel EX and cumin, basil, rosemary, artemisia, and mint EOs showed a similar trend limiting the moisture loss and hardness reduction of ultrafiltered and homemade cheeses (Ahmadimaram & Mostaghim, 2021; Esparvarini et al., 2022; Mahcene et al., 2021).…”

“…The application of pine‐needle EX in edible coating to preserve Himalayan cheese showed significantly higher scores for appearance and texture, especially when increasing the amount of EX. In contrast, flavor and taste showed lower values, probably due to the typical smell of pine needles (Joseph‐Leenose‐Helen et al., 2022). Similarly, cucumber peel EX and cumin EO incorporated in gelatin‐starch coating resulting an increase of all attributes of sensory analysis (Esparvarini et al., 2022).…”

“…Joseph‐Leenose‐Helen et al. (2022) showed that pine‐needle EX in beeswax edible coating increased DPPH radical scavenging activity by about 7% in Kalari cheese (Joseph‐Leenose‐Helen et al., 2022). It is important to note that the antioxidant activity increased with the amount of EX, reflecting positively on the samples shelf‐life.…”

Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review

“…Although polyphenols have strong functional activity, polyphenols themselves are not stable and usually require other auxiliary means to bind to proteins to play a greater role, as a green treatment method, ultrasonic wave has been widely used in the treatment of raw materials for active packaging. In the study of Jenno et al [117] , ultrasonic treatment of beeswax of pine needle extract (PNE) significantly improved the antioxidant, anti-diabetic and antibacterial activities of PNE packaging self-coating. Kumar et al [118] showed that the performance of beeswax-clove essential oil film was enhanced after ultrasonic treatment and Zhen et al [119] reviewed natural protein-based natural antibacterial materials and their applications in food preservation in recent years.…”