Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 95-112 | Back to browse issues page


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Nateghi L, Khazaei A, Zand N, orumiyeh ei A R. Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon. FSCT. 2022; 18 (119) :95-112
URL: http://fsct.modares.ac.ir/article-7-52958-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran , leylanateghi@yahoo.com
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3- Iran Polymer and Petrochemical Research Institute, Process Research Institute, Plastics Department
Abstract:   (719 Views)
Biodegradability of food packaging materials is one of the most important parameters of modern food packaging industries. Jug cheese is a hard, somewhat acidic and salty cheese that has a dry appearance and has a higher nutritional value than salt water cheese due to the preservation of nutrients in the curd. Therefore, the aim of the present study was to use a biodegradable film of polyvinyl alcohol and pinto bean starch containing cinnamon, garlic and ginger essential oils to improve the physicochemical and sensory properties of jug cheese and compare with conventional packaging. For this purpose, jug cheese in biodegradable biodegradable film based on polyvinyl alcohol / pinto bean starch (80/20 %) containing different concentrations (3.125, 6.25 and 12.5%) of essential oils Cinnamon, garlic and ginger were packaged and their physicochemical and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample. The results showed that the use of essential oils and increasing their concentration in biodegradable film caused a significant increase in moisture content and a significant decrease in weight loss and dry matter in jug cheese samples during storage. Also, with increasing storage time, pH, humidity and weight loss decreased significantly (P<0.05) and the amount of acidity, salt and dry matter increased significantly (p<0.05). The sensory evaluation score of the jug cheese samples packed in biodegradable film containing 3.125% of cinnamon and ginger essential oil after 60 days of storage was higher than the control sample. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can improve the physicochemical and sensory properties of jug cheese during storage and Also prevent environmental damage.
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Article Type: Original Research | Subject: Essences and extracts
Received: 2021/06/1 | Accepted: 2021/08/26 | Published: 2022/01/9

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