Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 369-380 | Back to browse issues page

‎ 10.52547/fsct.19.123.369
‎ 20.1001.1.20088787.1401.19.123.5.0

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Chang S, Mohammadi Nafchi A, Baghaei H. Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation. FSCT 2022; 19 (123) :369-380
URL: http://fsct.modares.ac.ir/article-7-46414-en.html
Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation
Shadi Chang1 , Abdorreza Mohammadi Nafchi 2, Homa Baghaei1
1- Food Science & Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
2- Green Biopolymer Coating and Packaging Centre, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia , amohammadi@usm.my
Abstract:   (1698 Views)
The aim of this study was to prepare an active film based on polyethylene containing thymol and linalool (%0, 1, 1.5, 2) and use it as packaging in mozzarella cheese. For this purpose, the mechanical and barrier properties of the polyethylene films containing thymol and linalool were analyzed. The results showed that the use of thymol and linalool did not significantly reduce the oxygen permeability of the polyethylene film(p < 0.05). Water vapour permeability was significantly decreased by incorporating linalool and thymol ( 1.5, 2%). Tensile strength and elongation at break were significantly lower (p < 0.05) in polyethylene films containing thymol and linalool than in the control sample. Results show that mozzarella packed with polyethylene films containing thymol and linalool had higher pH and lower acidity than the control sample. The sensory analysis results revealed that coated cheese with polyethylene composed of linalool(1.5%) and thymol 2% was the most attention by panellists compared with others. Based on the results,  films containing thymol and linalool improved the chemical and sensory properties of mozzarella cheese. Therefore, films treated with thymol and linalool can act as active packaging.
Keywords: Natural additive, Sensory properties, Mechanical properties, Synthetic film, Water vapour permeability
Full-Text [PDF 1164 kb]   (999 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/09/29 | Accepted: 2021/09/14 | Published: 2022/05/4
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.