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

被引：0
作者：
Aghdam, A. H. K. [1 ]
Zomorodi, Sh. [2 ]
Roufegarinejad, L. [1 ]
Asl, A. Khosrowshahi [3 ]
Hanifian, Sh. [1 ]
机构：
[1] Islamic Azad Univ, Dept Food Sci & Technol, Tabriz Branch, Tabriz, Iran
[2] AREEO, West Azerbaijan Agr & Nat Resources Res & Educ Ctr, Agr Engn Res Dept, Orumiyeh, Iran
[3] Urmia Univ, Fac Agr, Dept Food Sci & Technol, Orumiyeh, Iran
来源：
ACTA ALIMENTARIA | 2023年 / 52卷 / 04期
关键词：
cheddar cheese; Cinnamomum extract; coatings; proteolysis; Thymus essential oil; zedo; FILMS; ANTIOXIDANT;
D O I：
10.1556/066.2023.00177
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：636 / 645
页数：10
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