Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 235-247 | Back to browse issues page


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karimi sani I, Alizadeh M. Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties. FSCT 2022; 19 (128) :235-247
URL: http://fsct.modares.ac.ir/article-7-62454-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran , malizadeh@outlook.com
Abstract:   (1299 Views)
In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultra-refined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese.
 
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Article Type: Original Research | Subject: Food Chemistry
Received: 2022/06/25 | Accepted: 2022/08/14 | Published: 2022/10/2

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