Comparative study of essential oil of clove and oregano treated edible film in extending shelf life of paneer

The Pharma Innovation Journal Pub Date : 2020-07-01 DOI:10.22271/tpi.2020.v9.i7e.4935

Saurabh Karunamay, S. Badhe, Vivek Shulka

{"title":"Comparative study of essential oil of clove and oregano treated edible film in extending shelf life of paneer","authors":"Saurabh Karunamay, S. Badhe, Vivek Shulka","doi":"10.22271/tpi.2020.v9.i7e.4935","DOIUrl":null,"url":null,"abstract":"The present study was conducted to compare the effect of clove and oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film in extending the shelflife of paneer. The edible packaging film was prepared by adding starch (5 g), carboxymethyl cellulose (15% W/W starch) and glycerol (40 ml/100 g starch) in distilled water (100 mL). Freshly prepared paneer sample was evaluated for physico-chemical, microbiological and sensory properties at (4±1 °C) till spoilage. The sample of paneer packed in oregano essential oil treated edible packaging film showed better and significant physico-chemical, microbiological and overall sensory properties as compared to paneer wrapped in clove essential oil treated edible packaging film. Both the paneer samples was found bland on 10 day of sensory evaluation but found microbiologically fine at 12 day of storage. The results revealed that both the samples of paneer packed in edible film treated with oregano and clove essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for normal paneer sample at 4±1 °C and oregano essential oil is more effective than clove essential oil in same concentration for preserving paneer sample.","PeriodicalId":23030,"journal":{"name":"The Pharma Innovation Journal","volume":"18 1","pages":"312-316"},"PeriodicalIF":0.0000,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Pharma Innovation Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22271/tpi.2020.v9.i7e.4935","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

Abstract

The present study was conducted to compare the effect of clove and oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film in extending the shelflife of paneer. The edible packaging film was prepared by adding starch (5 g), carboxymethyl cellulose (15% W/W starch) and glycerol (40 ml/100 g starch) in distilled water (100 mL). Freshly prepared paneer sample was evaluated for physico-chemical, microbiological and sensory properties at (4±1 °C) till spoilage. The sample of paneer packed in oregano essential oil treated edible packaging film showed better and significant physico-chemical, microbiological and overall sensory properties as compared to paneer wrapped in clove essential oil treated edible packaging film. Both the paneer samples was found bland on 10 day of sensory evaluation but found microbiologically fine at 12 day of storage. The results revealed that both the samples of paneer packed in edible film treated with oregano and clove essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for normal paneer sample at 4±1 °C and oregano essential oil is more effective than clove essential oil in same concentration for preserving paneer sample.

查看原文本刊更多论文

丁香精油与牛至精油处理食用膜对延长印度奶酪保质期的比较研究

本研究比较了丁香和牛至精油处理过的淀粉和羧甲基纤维素(CMC)基可食性包装膜对奶酪保质期的影响。在蒸馏水(100 ml)中加入淀粉(5 g)、羧甲基纤维素(15% W/W淀粉)和甘油(40 ml/100 g淀粉)制备可食用包装膜。在(4±1°C)温度下，对新鲜制备的奶酪样品进行理化、微生物学和感官性能评价。用牛至精油处理的可食用包装膜包装的奶酪样品与用丁香精油处理的可食用包装膜包装的奶酪样品相比，表现出更好和显著的理化、微生物学和整体感官性能。两种样品在10天的感官评价中均发现淡而无味，但在12天的储存中发现微生物良好。结果表明，在4±1°C温度下，牛至和丁香精油处理的可食用薄膜包装的奶酪样品在微生物微生物上至少安全12天，而普通奶酪样品在微生物微生物上安全5-6天，在相同浓度下牛至精油比丁香精油对奶酪样品的保存效果更好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

The Pharma Innovation Journal

自引率

0.00%

发文量