Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 216-230 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Forouzan S, Pirsa S, Alirezalu A. Investigation of physicochemical properties of ultra-filtered cheese packaging with nanocomposite film based on chia seed mucilage containing barberry extract and tin oxide nanoparticles. FSCT 2025; 22 (163) :216-230
URL: http://fsct.modares.ac.ir/article-7-78784-en.html
URL: http://fsct.modares.ac.ir/article-7-78784-en.html
1- Urmia University , Sh_Forouzan2005@yahoo.com
2- Urmia University
2- Urmia University
Abstract: (76 Views)
In this study, the physicochemical and microbial properties of ultra-filtrated cheese packaged with biodegradable nanocomposite films based on chia seed mucilage containing barberry extract and tin oxide nanoparticles based on the central composite design were investigated. The aim of this research was to enhance the shelf life and sensory quality of this type of cheese through the use of edible films. The results showed that using the developed films significantly reduced the pH and increased the acidity of the samples during the storage period (15 and 30 days), which was attributed to the antimicrobial activity and phenolic compounds of the barberry extract and nanoparticles. Moisture analysis also revealed that films containing chia mucilage and active compounds significantly reduced moisture compared to the control sample, which was related to the hydrophilic nature of the mucilage and its interaction with phenolic compounds. Moreover, the use of these films reduced the extent of lipolysis and proteolysis in cheese samples, attributed to the restricted activity of proteolytic and lipolytic enzymes due to reduced moisture permeability and increased salt concentration. Microbial culture of the samples indicated the absence of growth of coliforms, molds, and yeasts in the optimal films for ultrafiltration packaging during the storage period. Sensory evaluation indicated that films containing barberry extract and tin oxide nanoparticles exhibited better overall acceptance in terms of color, texture, and aroma and prevented undesirable changes during storage. Additionally, these films improved mechanical strength and barrier properties, preventing oxygen penetration into the product, which resulted in reduced spoilage rates and better preservation of product quality.
Keywords: Ultrafiltration cheese, nanocomposite film, chia seed mucilage, barberry extract, tin oxide nanoparticles
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2025/01/2 | Accepted: 2025/01/27 | Published: 2025/08/23
Received: 2025/01/2 | Accepted: 2025/01/27 | Published: 2025/08/23
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |