The effects of whey protein/nanoclay biocomposite containing Thymus fedtschenkoi Ronniger essential oil and resveratrol on the shelf life of liqvan cheese during refrigerated storage

This study aimed to evaluate the efficacy of whey protein/nanoclay bio-composite containing Thymus fedt-schenkoi Ronniger essential oil (TFEO) and resveratrol (RES) to extend the shelf life of Liqvan cheese during cold storage (4 degrees C). Five treatment of cheese samples were evaluated chemically (peroxide value, thiobarbituric acid and carbonyl contents, and pH), microbiologically (The total count of aerobic mesophilic count (TMP), the count of psychrotrophic bacteria (TPB), lactic acid bacteria (LAB) and fungi), and sensory properties during 42 days at cold storage. Thymol and carvacrol are two main components in T. fedtschenkoi Ronniger essential oil (40.67 and 46.61%, respectively). FTIR results show the intermolecular interactions between TFEO, RES and protein nanoparticles. At the last day of storage, the T5 samples (containing 1% EO + 0.001% RES) showed significantly different chemical (higher efficacy in control of peroxide value, thiobarbituric acid and carbonyl contents, and pH), microbiological (in control the population of LAB, TMB and TPB, Fungi) and sensorial changes compared to the control group followed by T3 (containing 1% EO) and T4 (containing 0.001% RES) treatments, respectively. This coating can extend cheese shelf life during storage and can be applied as s a new method in cheese packaging industry.