Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

Download Full-text

Effect of edible coating on shelf life and quality of local mango cv. Rangkuai of Mizoram

Research on Crops ◽

10.31830/2348-7542.2018.0001.10 ◽

2018 ◽

Cited By ~ 1

Keyword(s):

Shelf Life ◽

Edible Coating

Download Full-text

TEKNOLOGI PEMANFAATAN LIMBAH KULIT UDANG YANG DIOPTIMALKAN KEGUNAANNYA DALAM BERBAGAI BIDANG

Barometer ◽

10.35261/barometer.v5i1.3808 ◽

2020 ◽

Vol 5 (1) ◽

pp. 224-226

Author(s):

Iyan Iyan ◽

Dessy Agustina Sari

Keyword(s):

Edible Coating

Indonesia terkenal dengan hasil maritimnya yang sangat kaya, banyak hasil laut yang bisa dikelola dalam berbagai bidangnya seperti pangan, kosmetik dan lainnya. Kulit udang di Indonesia sebagai limbah sampingan dari produksi udang baku yang dimanfaatkan dalam aspek kehidupan. Peneliti dalam penelitiannya banyak menggunakan teknologi dan metode untuk mengelola limbah kulit udang yang tidak terpakai yang dijadikan berbagai macam hasil prodak yang bernilai. Kitin dan kitosan yang dimanfaatkan dari limbah kulit udang. Kitin dan kitosan tersebut merupakan polimer alam yang keberadaan di alam sangat melimpah. Kitin dan kitosan dapat dimanfaatkan dalam berbagai bidang misalnya industri, pangan kosmetik, dan kesehatan. Kitosan diperoleh dari mentransformasikan kitin dengan larutan basa konsentrasi tinggi, dari kitosan yang dihasilkan oleh kitin dapat memunsulkan pemanfaatan lain seperti membuat membran ultrafiltrasi untuk penyaring dalm proses pemisahan air, edible coating berperan sebagai lapisan tipis untuk menjaga buah buahan tetap segar, dan glukosamin untuk menjaga kesehatan sendi.

Download Full-text

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

International Journal of Veterinary Science ◽

10.37422/ijvs/20.060 ◽

2020 ◽

Keyword(s):

Raw Materials ◽

Microbiological Quality ◽

Raw Milk ◽

Plate Count ◽

E Coli ◽

Fresh Cheese ◽

Processing Techniques ◽

The Impact ◽

Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Download Full-text

Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2016.45.9.1344 ◽

2016 ◽

Vol 45 (9) ◽

pp. 1344-1350

Author(s):

Ah-Na Kim ◽

Seul-Ah So ◽

Chan-Yang Park ◽

Kyo-Yeon Lee ◽

M. Shafiur Rahman ◽

...

Keyword(s):

Quality Characteristics ◽

Edible Coating ◽

Actinidia Arguta ◽

Freeze Dried

Download Full-text

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

Current Nutrition & Food Science ◽

10.2174/1573401316666200214102828 ◽

2020 ◽

Vol 16 (9) ◽

pp. 1309-1317

Author(s):

Anusha Rajagopalan ◽

Bindhu O. Sukumaran

Keyword(s):

Textural Properties ◽

Artemia Salina ◽

Quality Analysis ◽

Human Consumption ◽

Cheese Making ◽

Phase Partitioning ◽

Milk Clotting ◽

Three Phase ◽

Fresh Cheese ◽

Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Download Full-text