The Effect of Phycocyanin on the Microbial, Antioxidant, and Nutritional Properties of Iranian Cheese

Q4 Agricultural and Biological Sciences

International Journal on Algae Pub Date : 2023-01-01 DOI:10.1615/interjalgae.v25.i2.60

M. Davoodi, S. Amirali, B. Nowruzi, L. Golestan

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引用次数: 0

Abstract

The prevailing conditions for the production, storage, and sale of traditional cheese seem to increase the probability of microbial contamination. Escherichia coli and Staphylococcus aureus are among the bacteria that may cause major complications such as diarrhea, hemolytic uremic syndrome (HUS), food poisoning, and gastrointestinal infections in cheese consumers. The use of food coloring to enhance the microbial load of food products, as an innovative and cost-effective biological control, is one of the most efficient methods in managing the production, storage, and quality of food. Extracted naturally from Spirulina sp., phycocyanin is widely used in various pharmaceutical, food, cosmetic and health industries. This is the first attempt to investigate the possible effect of adding phycocyanin pigment into traditional cheese, in order to improve-the nutritional value, quality and shelf life of traditional cheese. This study collected five different types of traditional cheese from different localities in Iran. The researcher immersed the samples in concentrations of 1%, 1.5% and 2% phycocyanin pigment. After identifying the existing bacteria, the possible effect of the pigment on the total number of bacteria, as well as the number of E. coli and S. aureus, were evaluated within 15 days. The study used Ferric ion reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and nitric oxide trapping with the sensory testing in order to determine the amount of protein, fat, ash, moisture, and antioxidant properties. Statistical analyses showed that, compared to the control group, the concentration of phycocyanin rose when the number of bacteria decreased and antioxidant activity increased in all types of cheese. The results revealed a significant increase in the amount of protein (93%), fat (80%), moisture (100%), and ash (67%). In addition, the highest consumer satisfaction was observed on day 1 and days 7 and 15; cheese with a concentrations of 1.5% and 2% pigments were preferred.

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藻蓝蛋白对伊朗奶酪微生物、抗氧化和营养特性的影响

传统奶酪的生产、储存和销售的普遍条件似乎增加了微生物污染的可能性。大肠杆菌和金黄色葡萄球菌是可能导致奶酪消费者腹泻、溶血性尿毒症综合征(HUS)、食物中毒和胃肠道感染等严重并发症的细菌。使用食用色素来增加食品中的微生物负荷，是一种创新的、具有成本效益的生物控制方法，是管理食品生产、储存和质量的最有效方法之一。藻蓝蛋白从螺旋藻中天然提取，广泛应用于各种医药、食品、化妆品和保健行业。本文首次尝试在传统奶酪中添加藻蓝蛋白色素，以提高传统奶酪的营养价值、品质和保质期。这项研究收集了来自伊朗不同地区的五种不同类型的传统奶酪。研究人员将样品浸入浓度分别为1%、1.5%和2%的藻蓝色素中。在确定存在的细菌后，在15天内评估色素对细菌总数以及大肠杆菌和金黄色葡萄球菌数量可能产生的影响。本研究采用铁离子还原抗氧化能力(FRAP)、2,2-二苯基-1-苦味酰肼(DPPH)和一氧化氮捕获与感官测试，以确定蛋白质、脂肪、灰分、水分和抗氧化性能。统计分析表明，与对照组相比，各类型奶酪的藻蓝蛋白浓度随着细菌数量的减少和抗氧化活性的增加而升高。结果显示，蛋白质(93%)、脂肪(80%)、水分(100%)和灰分(67%)的含量显著增加。此外，消费者满意度在第1天、第7天和第15天最高;奶酪的色素浓度分别为1.5%和2%。

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来源期刊

International Journal on Algae Agricultural and Biological Sciences-Plant Science

CiteScore

0.40

自引率

0.00%

发文量

期刊介绍： The algae are heterogeneous assemblage of phytosynthetic organisms, one of the most vast and diverse groups of ancient photoautotrophic pro- and eukaryotic organisms (about 30 000 known species). They are micro- and macroscopic, unicellular, colonial, or multicellular, mobile and immobile, attached and free-living. Algae are widespread in water and soil habitats, at different geographic latitudes, and on all continents. They occur in waters with different degrees of salinity, trophicity, organic matter, and hydrogen ions, and at various temperatures. They include planktonic, periphytonic and benthic organisms. Algae are unique model organisms in evolutionary biology and also are used in various genetic, physiological, biochemical, cytological, and other investigations.