Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on<i>Escherichia coli</i>O157:H7 and<i>Staphylococcus aureus</i>

Kavas, Nazan; Kavas, Gökhan; Saygılı, Derya

doi:10.1080/19476337.2015.1109001

Cited by 36 publications

(15 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main difference arose from the sensory point of view. Kavas, Kavas, and Saygili [ 136 ] fortified the composite coating of alginate-whey protein isolate coatings with ginger EO and obtained kashar cheese with a lower acidity and higher fat level.…”

Section: Alginate-based Coatings and Film Applicationsmentioning

confidence: 99%

“…As a simple method, juice leakages from fresh-cut pineapples [ 158 ], garlic bulbs [ 199 ], ber fruits [ 165 ], blueberries [ 194 ], fresh-cut watermelon [ 110 ], apples [ 107 ], plums [ 91 ], kilka fish [ 214 ], kashar cheese [ 136 ], low-fat cut cheese [ 138 ], ground beef patties [ 149 ] were significantly reduced with the alginate coating application in moisture loss (or weight loss) experiments conducted very often in studies of alginate coated food products.…”

Section: Transport Mechanismsmentioning

confidence: 99%

See 1 more Smart Citation

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Parreidt

Müller

Schmid

2018

Foods

416

151

View full text Add to dashboard Cite

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.

show abstract

Section: Alginate-based Coatings and Film Applicationsmentioning

confidence: 99%

Section: Transport Mechanismsmentioning

confidence: 99%

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Parreidt

Müller

Schmid

2018

Foods

416

151

View full text Add to dashboard Cite

show abstract

“…Whey protein isolate and egg white protein based films incorporated with a variety of essential oils including oregano, clove, ginger, lavender, and orange were found successful as antibacterial biofilms in artificially contaminated kashar cheeses with Listeria monocytogenes, Escherichia coli , and S aureus . This study covers inhibition of molds, which is a more common issue in kashar cheeses . Both fungi population in the plain cheeses with no treatment (T1), UV‐treated samples (T2), and the cheeses packaged with natamycin‐free zein and alginate films (T5) increased to the number, which cannot be enumerated on petri dishes at the end of 30 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…This study covers inhibition of molds, which is a more common issue in kashar cheeses. [29][30][31][32] Both fungi population in the plain cheeses with no treatment (T1), UV-treated samples (T2), and the cheeses packaged with natamycin-free zein and alginate films (T5) increased to the number, which cannot be enumerated on petri dishes at the end of 30 days of storage. Since there was no subsequent inoculation in these samples, this late domination of natural fungi could be explained with their long adaptation phase because of the presence of other competitor microflora.…”

Section: Application Of the Films To Kashar Cheesementioning

confidence: 99%

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

et al. 2019

View full text Add to dashboard Cite

The aim of this study was to develop alginate and zein films containing natamycin, a natural antifungal agent, in order to limit/prevent the mould growth on the surface of kashar cheeses. The films were prepared by casting, and characterized in terms of antimicrobial and mechanical properties (tensile strength, elongation‐at‐break, and elastic modulus), and their morphology was examined by scanning electron microscopy (SEM). Mechanical properties of the zein films were found to be weaker than the alginate films. SEM analysis indicated that alginate films have a more regular structure than zein films, and a more homogenous distribution was observed at lower concentrations of natamycin. The antifungal activities of both films increased as the natamycin concentration (100, 200, 500, 1000, 2000, and 4000 ppm) increased; however, alginate films exhibited relatively high antifungal activity. The effects of films on the shelf life of kashar cheeses inoculated with Aspergillus niger and Penicillium camemberti were investigated during their storage under refrigerator conditions for 45 days. At high‐natamycin concentrations, zein films showed higher antifungal activity against both fungi at the end of the storage period.

show abstract

“…5% (w/v) whey protein isolate (WPI) ? 0.5% (w/ v) alginate with or without the addition of 1.5% (v/v) ginger (G) essential oil [42]. Kashar cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 10 6 cfu/ml and then divided into three groups the 1st was left uncoated and the 2nd and 3rd groups were coated solutions without or with G addition, respectively, and all samples were stored at 4°C for 30 days.…”

Section: Coating With Biopolymer Solutions Containing Essential Oilsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

View full text Add to dashboard Cite

The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

show abstract

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

Cited by 36 publications

References 38 publications

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Contact Info

Product

Resources

About