Volume 18, Issue 115 (2021)                   FSCT 2021, 18(115): 193-202 | Back to browse issues page

‎ 10.52547/fsct.18.115.15

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khodaverdi S, Mostaghim T, haririan E. Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese. FSCT 2021; 18 (115) :193-202
URL: http://fsct.modares.ac.ir/article-7-41034-en.html
Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese
Shahnaz Khodaverdi1 , Toktam Mostaghim 2, Esmaeil Haririan3
1- azad university - shahr e ghads Branch
2- azad university shahr e ghods Branch , Toktammostaghim@yahoo.com
3- Tehran University of Medical Sciences
Abstract:   (1355 Views)
The aim of this study was to investigate the effect of natural antioxidant properties of crocetin and bixin on nanoparticle formulation of cheddar cheese. In this study, chitosan / alginate nanoparticles containing bixin (14, 16 and 18 μg / ml) and crocetin (0.01, 0.03 and 0.05 μg / ml) were prepared by gelation method. After preparation of cheddar cheese and addition of nanoparticles, total microbial population test was evaluated on the 1st day of production, 20th, 40th and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. The results showed that the total microbial population increased significantly during storage, but the total microbial population index decreased significantly with increasing levels of Bixin and Crocetin nanoparticles. Evaluation of sensory evaluation results showed a decrease in sensory evaluation scores over 60 days of storage. However, in the treatments with 18 μg / ml Bixin and Crocetin the sensory index changes were less than the other treatments. Finally, the treatment with 16 µg / ml bauxin and 0.05 µg / ml crocetin was selected as the optimal treatment.
Keywords: Alginate, Cheddar, Storage Time, Chitosan, Crocetin / Bixin Nanoparticles
Full-Text [PDF 577 kb]   (677 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2020/02/27 | Accepted: 2020/12/5 | Published: 2021/09/6
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