Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2023-10-16 DOI:10.1556/066.2023.00177

A.H.K. Aghdam, Sh. Zomorodi, L. Roufegarinejad, A. Khosrowshahi asl, Sh. Hanifian

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引用次数: 0

Abstract

Abstract Effect of edible coatings based on zedo gum (ZG) containing thyme ( Thymus vulgaris ) essential oil (TEO) and cinnamon ( Cinnamomum verum ) extract (CAE) on the quality and proteolysis of cheddar cheese was investigated. Four treatments were prepared using different coating formulas including: C (coated cheese with paraffin and wax mixture as commercial coating), Z treatment (coated cheese with ZG solution), TEO treatment (coated cheese with TEO), and CAE treatment (coated cheese with CAE). The results showed that the highest moisture content and proteolysis indices were related to sample C; the lowest moisture content and number of starter lactic acid bacteria (SLAB) and the highest protein content, FDM content, proteolysis indices and number of non-starter lactic acid bacteria (NSLAB) were related to sample Z; while the TEO and CAE treatments showed similar values. Also, TEO and CAE had an inhibitory effect on growth of moulds and yeasts, without affecting NSLAB and SLAB. Therefore, instead of commercial coating, zedo gum containing T. vulgaris essential oil or C. verum extract can be used as active coating on cheddar cheese.

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含胸腺精油和肉桂提取物的莪术胶可食性涂层对切达奶酪品质的影响

摘要研究了含百里香(thyymus vulgaris)精油(TEO)和肉桂(Cinnamomum verum)提取物(CAE)的莪术胶(ZG)可食性涂层对切达奶酪品质和蛋白水解的影响。采用不同的包衣配方制备了4种处理:C(石蜡混合物包衣奶酪作为商品包衣)、Z (ZG溶液包衣奶酪)、TEO (TEO包衣奶酪)和CAE (CAE包衣奶酪)。结果表明:样品C的含水率和蛋白水解指标最高;发酵剂乳酸菌(SLAB)的最低水分含量和数量，蛋白质含量、FDM含量、蛋白水解指标和非发酵剂乳酸菌(NSLAB)的最高数量与样品Z有关;TEO和CAE处理值相近。TEO和CAE对霉菌和酵母的生长有抑制作用，对NSLAB和SLAB没有影响。因此，在切达奶酪上使用含有寻常草精油或羊角草提取物的zedo胶代替商业涂层。

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).