Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 297-308 |
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Khanahmadloo S, Najafian L, Ghasemi I, Naeimian N. The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese. FSCT 2025; 22 (161) :297-308
URL: http://fsct.modares.ac.ir/article-7-52718-en.html
URL: http://fsct.modares.ac.ir/article-7-52718-en.html
1- Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
2- aDepartment of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran ,najafian_5828@yahoo.com
3- bFaculty of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
4- Department of Wood and Paper Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
2- aDepartment of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran ,
3- bFaculty of Polymer Processing, Iran Polymer and Petrochemical Institute, Tehran, Iran
4- Department of Wood and Paper Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
Abstract: (93 Views)
In this research, the effect of nanocomposite films based on PLA-PCL containing TiO2 nanoparticles (3% by weight) and different levels of BEN (0, 1, 3 and 7% by weight based on polymer) on physicochemical and sensory properties of UF cheese during the 60-day storage at 4°C were determined. The weight loss percentage, pH, acidity, hardness and peroxide value as well as sensory properties of the cheeses were examined. The results showed that during the storage period, the values of weight loss, acidity, hardness, peroxide value and microbial load of the cheese samples increased, and their pH decreased significantly (p<0.05), and the use of nanocomposite films based on PLA-PCL reinforced with TiO2 and different levels of BEN could reduce the rate of changes in physicochemical parameters of UF cheese during the storage period compared to the control. A positive and direct relationship was observed between the BEN level and the antioxidant of the films in vitro conditions and in the food model. In terms of sensory properties, cheeses packed in films containing TiO2 and different levels of BEN were acceptable until the last day of storage. According to the results obtained in this research, it can be concluded that it is possible to maintain the quality and safety and extend the shelf life of UF cheese by using nanocomposite films based on PLA-PCL reinforced with TiO2 nanoparticles and BEN, and the best results are related to films containing 7% BEN.
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2021/05/20 | Accepted: 2024/12/15 | Published: 2025/06/22
Received: 2021/05/20 | Accepted: 2024/12/15 | Published: 2025/06/22
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