Investigation the effect of coating of lactic cheese by aloe vera gel, gum arabic and liquid smoke essence on the quality changes of during storage in the refrigerator and optimization by response surface methodology

Document Type : Original Article

Authors

1 MS student of food hygiene, department of hygiene, veterinary faculty, Semnan university, Semnan, Iran

2 assistant professor of hygiene department, veterinary faculty, Semnan university

3 Assistant professor of hygiene department, veterinary faculty, Semnan university.

4 associate professor of veterinary faculty, Semnan university.

Abstract

Cheese is one of the most important dairy products which contains almost all essential amino acids. Cheese ingredients and environmental conditions often cause excessive growth of fungi and bacteria on the its surface. Therefore, coating and packaging can be considered as a basic step to increase preservation and shelf life. In this study, effect of coating lactic cheese by aloe vera gel, gum arabic and liquid smoke essence on the chemical changes during 21 days of storage in the refrigerator was investigated. Based on the limits determined by Design Expert software, 18 solutions containing 0, 10, and 20% v/v of aloe vera gel, 0, 5, and 10% w/v of gum arabic, and 0, 0.5, and 1% v/v of liquid smoke essential oil was prepared and cheese pieces were coated by immersion method. According to the obtained results, a trend of increasing pH and decreasing acidity was observed in the samples which were coated by maximum amounts of biopolymers and essential oil (20% v/v of aloe vera gel, 10% w/v of gum arabic and 1% v/v of liquid smoke essence). In case of moisture content and weight loss, the best coating solution contained the highest amounts of aloe vera gel and gum arabic, (20% v/v and 10% w/v), respectively. Finally, by optimizing the process by software, the best coating mixture could be produced by 1% v/v of liquid smoke essential oil, 18/507% v/v aloe vera gel and 10% w/v of gum arabic.

Keywords

References

جمشیدی، ف.؛ رحیمی، س. و فذائی نوغانی، و. 1395 . مطالعه اثر فیلم خوراکی ژل آلوئه ورا – صمغ فارسی بر ویژگی های پنیر سفید ایرانی. مجله علوم تغذیه و صنایع غذایی ایران. 1(13)، 63-74.
رشیدی، ح. 1395. کاربرد پودر پروتئین شیر و لاکتوباسیلوس پاراکازئی در تولید پنیر لاکتیکی کم­چرب و تعیین ویژگی­های شیمیایی، حسی و فیزیکی آن. نشریه پژوهش­های صنایع غذایی. 3(26).
سلیمانی رامبد، ا.؛ زمردی، ش.؛ نقی زاده رئیسی، ش.؛ خسرو شاهی اصل، ا. و شهیدی، ا. 1398. تاثیر پوشش خوراکی صمغ زانتان و موسیلاژ دانه کتان بر خصوصیات میکروبی، فیزیکو شیمیایی، رئولوژیکی و حسی پنیر چدار در طی رسیدن. فصلنامه میکروبیولوژی کاربردی در صنایع غذایی. 4(5)، 12-30.
سجادی، ک. و بهرامیان، س. 1395. مطالعه اثر ژل آلوئه ورا بر خواص حسی و ضد میکروبی پنیر سفید فرا پالایشی. مجله بهداشت مواد غذایی. 1(7).
علی محمد زاده، م. ر.؛ علی دوست، م. ع و خندقی، ج. 1399. مطالعه اثر ضد میکروبی عصاره الکلی و اسانس زیره سیاه بر برخی از باکتری ها و کپک ها در پنیر لاکتیک . مجله میکروب شناسی مواد غذایی. 33-46.
محمدی، م. و صیدی، م . 1399. اثر پوشش ژل آلوئه ورا و صمغ عربی بر کیفیت فلفل دلمه­ای سبز طی دوره نگهداری. نشریه فرآوری و نگهداری مواد غذایی. 2(12)، 39-52.
هاشمی، م.؛ شاکر اردکانی، ا.؛ میرزا علیان دستجردی، ع. و میر­دهقان، ح. 1398. اثر پوشش خوراکی صمغ عربی حاوی اسانس آویشن شیرازی بر حفظ خصوصیات کیفی پسته تازه رقم احمد آقایی. علوم و صنایع غذایی. 16(86).
Aslam Maan, A., Ahmed, Z., Iqbal Khan, M., Riaz, A., Nazir, A. 2021. Aloe vera gel an excellent base material for edible films and coatings. Trends in Food Science and Technology. 329-341.
Cai, Ch., Ma, R., Duan, M., Lu, D. 2019. Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum Arabic. Royal Society of Chemistry. 19740-19747.
Cozic, C., Piction, L., Garda, M., Marlhoux, F., Cerf, D. 2009. Analysis of Arabic gum: study of degradation and water desorption processes. Food Hydrocolloids. 1930-1934.
Jalilzadeh, A., Tuncturk, Y., Hesari, J. 2015. Extension helf hife of cheese: A Review. International Journal of Dairy Science. 10(2), 44-60.
Khuri, A., Mukhopadhyay, S. 2010. Response surface methodology. WIREs computational statistic.
Morey, A., Bratcher, C., Singh, M., Mckee, R. 2012. Effect of liquid smoke as an ingredient in frank furtes on Listeria monocytogenes and quality attributes. Poultry Science. 2341-2350.
Nasir, O., Artunc, F., Kalbacher, H., Sandulache, D., Boini, K., Jahovic, N., Lang, F. 2008. Effect of Gum Arabic on Water and Electrolyte Balance in Healthy Mice. Jornal  of Renal Nutrition. 230-238.
Nottaght, S., Hesari, J., Peighambardoust, H., Rezaei-Mokarram, R., Jafarizadeh-Malmiri, H. 2019. Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Insititute of molecular biology.Critical Reviews In Biotechnology.
Riva, Sh., Opara, U., Fawole, O. 2020. Recent developments on postharvest application of edible coatings on stone fruit: A review. Scientia Horticultura.
Saha, A., Tyagi, Sh., Gupta, R., Tyagi, Y. 2017. Natural gums of plant origin as edible coatings for food industry applications.
Saloko, S., Parmadji, P., Setiaji, B., Pranoto, Y. 2014. Antioxidation and antimicrobial activities of liquid smoke nanocapsule using chitosan and maltodextrin and its application on tuna fish preservation. Food Bioscience. 71-79.
Waheed Iqbal, M., Riaz, T., Yasmin, I., Leghari,A., Amin, S., Bilal, M., Qi, X. 2021. Chitosan-Based Material as Edible Coating of Cheese: A Review. Starch-journal.
Walther, B., Schmid, A., Sieber, R., Wehrmuller, K. 2008. Cheese in nutrition and health, Dairy Scieneces. 389-405.

Files

Share

How to cite

Statistics