Volume 17, Issue 108 (2021)
FSCT 2021, 17(108): 99-111 |
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maddah N, mostaghim T, haririan E. Investigate the effects Antimicrobial Packaging film Based on lightweight PE Contains nisiN and limonene microcapsules On the shelf life of process cheese. FSCT 2021; 17 (108) :99-111
URL: http://fsct.modares.ac.ir/article-7-37929-en.html
URL: http://fsct.modares.ac.ir/article-7-37929-en.html
1- Shahr-e-QodshcnarB , Islamic Azad University, Tehran, Iran
2- tnemtrapeD fo Food Science , ygolonhceT dna Shahr-e-QodshcnarB , Islamic Azad University, Tehran, Iran ,Toktammostaghim@yahoo.com
3- Department of Pharmacy, Tehran University of Medical Sciences, Iran
2- tnemtrapeD fo Food Science , ygolonhceT dna Shahr-e-QodshcnarB , Islamic Azad University, Tehran, Iran ,
3- Department of Pharmacy, Tehran University of Medical Sciences, Iran
Abstract: (1917 Views)
The aim of this study was to investigate the properties of polyethylene antimicrobial film containing niacin and limonene microcapsules in cheese process packaging. In this study microcapsules containing nisin (0.5, 1, 1.5, 2 and 2.5) and limonene (5, 7, 10, 14, 21 and 28 µg / mg) were prepared by gelation method. . After optimization, niacin and limonene microcapsules were used in polyethylene film based film formulation. After packaging cheese cheese in the film containing optimized microcapsules containing concentrations (1, 1.5 and 2 µg / mg nisin and 5, 7 and 10 µg / mg limonene), total microbial populations, mold and Yeast, Staphylococcus coagulase positive, Escherichia coli were examined on the first days 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. During 60 days of storage, total microbial indices, mildew and yeast, Staphylococcus coagulas positive and Escherichia coli significantly decreased (p≤0.05).
The results showed that treatment with Nisin containing 2 IU / mg concentration and limonene with concentration of 10 µg / mg resulted in higher quality of processed cheese during storage period and were selected as optimal treatment.
The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. During 60 days of storage, total microbial indices, mildew and yeast, Staphylococcus coagulas positive and Escherichia coli significantly decreased (p≤0.05).
The results showed that treatment with Nisin containing 2 IU / mg concentration and limonene with concentration of 10 µg / mg resulted in higher quality of processed cheese during storage period and were selected as optimal treatment.
Article Type: Original Research |
Subject:
Food formulations
Received: 2019/10/31 | Accepted: 2020/04/11 | Published: 2021/01/29
Received: 2019/10/31 | Accepted: 2020/04/11 | Published: 2021/01/29
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