تأثیر پوشش خوراکی بر پایه کربوکسی متیل سلولز، آلژینات سدیم و عصاره سیر کوهی (Allium ursinum L) بر ماندگاری پنیر لاکتیکی
محورهای موضوعی :
علوم و صنایع غذایی
سیده مریم موسوی
1
(دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
لیلا نجفیان
2
(استادیار گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
محمد فارسی
3
(دانشیار گروه صنایع چوب و کاغذ، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
تاریخ دریافت : 1398/06/23
تاریخ پذیرش : 1398/12/07
تاریخ انتشار : 1399/01/01
کلید واژه:
آلژینات سدیم,
کربوکسی متیل سلولز,
پوشش‌دهی,
پنیر لاکتیکی,
عصاره سیرکوهی,
چکیده مقاله :
ﭘﻮﺷﺶ دﻫﯽ ﺑﺎ ﺗﺮﮐﯿﺒﺎت ﻃﺒﯿﻌﯽ ﯾﮑﯽ از روشﻫﺎی ﻧﻮﯾﻦ ﻧﮕﻬﺪاری ﻣﻮاد ﻏﺬاﯾﯽ محسوب می‌شود ﮐﻪ اﻣﺮوزه ﮐﺎرﺑﺮد ﮔﺴﺘﺮده‌ای ﯾﺎﻓﺘﻪ اﺳﺖ. پنیر جزء محصولات غذایی محبوبی است که به‌دلیل نگهداری در آب‌نمک، مصرف روزانه آن می‌تواند سلامت مصرف‌کنندگان را تهدید کند. در این پژوهش به‌جای نگهداری پنیر در آب‌نمک، از روش نوین پوشش‌دهی با ترکیب 2 درصد آلژینات‌سدیم و 3 درصد کربوکسی متیل سلولز به‌همراه عصاره سیر کوهی در سه سطح 5/0، 1 و 5/1 درصد استفاده شد. دو تیمار بدون پوشش بدون آب‌نمک و بدون پوشش غوطه‌ور در آب‌نمک، به‌عنوان شاهد در نظر گرفته شدند. ویژگی‌های فیزیکوشیمیایی (pH، اسیدیته و افت وزن)، میکروبی (شمارش باکتری‌های گرمادوست و سرمادوست، کپک و مخمر) و حسی نمونه‌ها طی نگهداری به‌مدت 21 روز در دمای 4 درجه سلسیوس مورد بررسی قرار گرفتند. نتایج نشان داد که طی نگهداری، مقدار pH به‌طور معنی‌داری کاهش یافت (05/0p <)؛ در حالی‌که اسیدیته، افت وزن و بار میکروبی نمونه‌ها افزایش یافت. پوشش‌دهی با نسبت‌های مختلف در ارزیابی حسی، کلیه ویژگی‌های حسی نمونه‌ها را تحت تأثیر قرار داد. به‌طوری‌که بالاترین امتیاز پذیرش کلی مربوط به پوشش به‌همراه 5/1 درصد عصاره سیرکوهی بود. بر اساس نتایج تحقیق، می‌توان از پوشش‌های خوراکی بر پایه آلژینات سدیم و کربوکسی متیل سلولز حاوی عصاره سیر کوهی برای افزایش ماندگاری پنیر استفاده نمود.
چکیده انگلیسی:
Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored in brine, the novel method for cheese coating was used with the combination of 2% sodium alginate and 3% carboxymethyl cellulose with wild garlic extract at three concentrations of 0.5, 1 and 1.5%. Two uncoated cheese specimens (stored in or out of brine) were considered as the control groups. Physicochemical (pH, acidity and weight loss), microbial (thermophile, psychrophile, mold and yeast count), and sensory properties of the samples were investigated for 21 days at 4 °C. The results showed that during storage, pH decreased significantly (p < 0.05) while acidity, weight loss and microbial load increased. Coating with various ratios affected all of the sensory properties of the cheese samples. So that the highest score of total acceptance was related to the coating with 1.5% wild garlic extract. According to the results, edible coating based on sodium alginate and carboxymethyl cellulose, containing the wild garlic extract, can be used to increase the shelf life of cheese.
منابع و مأخذ:
· AOAC. (2005). Official methods of analysis of the AOAC international. Association of Official Analytical Chemists.18th Edition, Vol. 2, Chap: 49, Subchapter 2, Cheese, pp: 6–28.
· Amalia, I.C.E., Maite, C.N., Amparo, C.B., Pilar, M.P., Milagros, B.L., Carmen, B.M. et al. (2016). Quality of goats milk cheese as affected by coating with edible chitosan essential oil films. International Journal of Dairy Technology. 70(1): 68-76.
· Bagiu, R.V., Vlaicu, B. and Butnariu, M. (2012). Chemical composition and in vitro antifungal activity screening of the Allium ursinum L. (Liliaceae). International Journal of Molecular Sciences. 13(2):1426–1436.
Cerqueira, M.A., Bourbon, A.I., Pinheiro, A.C., Martins, J.T., Souza, B.W.S., Teixeira, J.A. et al., (2011). Galactomannans use in the development of edible films/coatings for food applications. Trends in Food Science & Technology. 22(12): 662-671.
· Di Pierro, P., Sorrenito, A., Mariniello, L., Giosafatto, C.V.L. and Porta, R. (2011). Chitosan/ whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology. 44(10): 2324-2327.
· Fajardo, P., Martins, J.T., Fucinos, C., Pastrana, L., Teixeira, J.A. and Vicente, A.A. (2010). Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. Journal of Food Engineering; 101(4): 349-356.
· Godevac, D., Vujisic, L., Mojovic, M., Ignjatovic, A., Spasojevic, I. and Vajs, V. (2008). Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity. Food Chemistry. 107(4):1692-1700
· Han, J.H. (2000). Antimicrobial Food Packaging. Food Technology. 54(3): 56–65.
· Hernandez, M.D., Lopez, M.B., Alvarez, A., Ferrandini, E., Garcia Garcia, B., and Garrido, M.D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meager (Argyrosomus regius) fillets during ice storage. Food Chemistry. 114(1): 237–245.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Milk and milk products – determination of titrable xcidity and value pH- Test method, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (1995). Metode of identlfication of Fungium Fungi and Yeast Infections in Nutrients, ISIRI No. 997. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2016). Lactic cheese – Specifications and test methods, ISIRI No.13863. [In Persian]
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· Kampf, N. and Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloid. 14(6): 531-537.
· Kohajdova, Z. and Karovicova, J. (2009). Application of hydrocolloids as baking improvers. Chemical Papers, 63(1): 26-38.
· Lupoael, M., Coprean, D., Dinica, R., Lupoae, P., Gurau, G. and Bahrim, G. (2013). Antimicrobial activity of extracts of wild garlic (Allium ursinum) from Romanian spontaneous flora. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry. 14(4): 221–227.
· Maghsoodi, S.H. (2003). Formulation and production of low-fat meat and shea butter. Publication of Agricultural Sciences. pp.120. [In Persian]
· Masschalck, B. and Michiels, C.W. (2003). Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Critical Reviews in Microbiology. 29(3), 191–214.
· Medeiros, B., Cerqueira, M., Vicente, A., Carneiro- da-Cunha, M., Bourbon, A., Pinheiro, A. et al., (2014). Physical characterization of an alginate/lysozyme nano-laminate coating and its evaluation on “ Coaiho” cheese shelf life. Food and Bioprocess Technology, 7(4): 1088-1098.
· Moreira, M.D.R., Pereda, M., Marcovich, N.E. and Roura, S.I. (2011). Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami. Journal of Food Science. 76(1): M54 - M63.
· Nelson, C., Reginald, A., Okoro, N. and Janet, K. (2007). Antibacterial activity of Allium cepa (onions) and Zingiber officinale (ginger) on Staphylococcus aureus and Pseudomonas aeruginosa isolated from high vaginal swab. The Internet Journal of Tropical Medicine 3(2): 1-6.
· Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. (2006). Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. Journal of Food Protection. 69(10): 2364-2369.
· Ozgul, Y. Yuvka, İ., Ucar, Y., Durmus, M., Kösker, A.R., Öz, M. et al. (2017). E valuation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. Food Science and Technology, 75: 677-684.
· Parvu, A.E., Catoi, F., Deelawar, S., Sarup, D. And Parvu, M. (2014). Anti-inflammatory effect of Allium ursinum. Notulae Scientia Biologicae. 6(1): 20-26.
· Parvu, M., Parvu, A.E, Rosca-Casian, O., Vlase, L. and Groza, G. (2010). Antifungal activity of Allium obliquum. Journal of Medicinal Plants Research, 4(2): 138-141.
· Pavlovic, D.R., Veljkovi, M., Stojanovi, N.M., Gocmanac-Ignjatovi, M., Mihailov-Krstevd, T., Brankovi, S. et al., (2018) .Influence of different wild-garlic (Allium ursinum) extracts on the gastrointestinal system: spasmolytic, antimicrobial and antioxidant properties. Journal of Pharmacy and Pharmacology, 69(9): 1208-1218
· Putnoky, S., Caunii, A. and Butnariu, M. (2013). Study on the stability and antioxidant effect of the Allium ursinum watery extract. Chemistry Central Journal, 7(1): 21.
· Ramos, O.L., Pereira, J.O., Silva, S.I., Fernandes, J.C., Franco, M.I., Lopes-da-Silva, J.A. et al., (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of Dairy Science. 95(11): 6282-6292.
· Rao, M.S., Kanatt, S.R., Chawla S.P. and Sharma, A. (2010). Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers. 82(4): 1243–1247.
· Rietz, B., Isensee, H., Strobach, H., Makdessi, S. and Jacob, R. (1993). Cardioprotective actions of wild garlic (Allium ursinum) in ischemia and reperfusion. Molecular and Cellular Biochemistry, 119 (1-2): 143–150.
· Sobolewska, D., Podolak, I. and Makowska-Wąs, J. (2015). Allium ursinum: botanical, phytochemical and pharmacological overview. Phytochemistry Reviews, 14(1): 81-97.
· Tomsik, A., Pavlic, B., Vladic, J., Cindric, M., Jovanov, P., Sakac, M., Vidovic, S. (2017). Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128: 79-88.
· Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W.S. et al. (2009). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of ‘‘Regional” cheese. Journal of Food Engineering, 97: 87-94.
· Yinzhe, R. and Shaoying, Zh. (2013). Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. International Scholarly Research Notices, 87:1-7.
_||_
· AOAC. (2005). Official methods of analysis of the AOAC international. Association of Official Analytical Chemists.18th Edition, Vol. 2, Chap: 49, Subchapter 2, Cheese, pp: 6–28.
· Amalia, I.C.E., Maite, C.N., Amparo, C.B., Pilar, M.P., Milagros, B.L., Carmen, B.M. et al. (2016). Quality of goats milk cheese as affected by coating with edible chitosan essential oil films. International Journal of Dairy Technology. 70(1): 68-76.
· Bagiu, R.V., Vlaicu, B. and Butnariu, M. (2012). Chemical composition and in vitro antifungal activity screening of the Allium ursinum L. (Liliaceae). International Journal of Molecular Sciences. 13(2):1426–1436.
Cerqueira, M.A., Bourbon, A.I., Pinheiro, A.C., Martins, J.T., Souza, B.W.S., Teixeira, J.A. et al., (2011). Galactomannans use in the development of edible films/coatings for food applications. Trends in Food Science & Technology. 22(12): 662-671.
· Di Pierro, P., Sorrenito, A., Mariniello, L., Giosafatto, C.V.L. and Porta, R. (2011). Chitosan/ whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology. 44(10): 2324-2327.
· Fajardo, P., Martins, J.T., Fucinos, C., Pastrana, L., Teixeira, J.A. and Vicente, A.A. (2010). Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. Journal of Food Engineering; 101(4): 349-356.
· Godevac, D., Vujisic, L., Mojovic, M., Ignjatovic, A., Spasojevic, I. and Vajs, V. (2008). Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity. Food Chemistry. 107(4):1692-1700
· Han, J.H. (2000). Antimicrobial Food Packaging. Food Technology. 54(3): 56–65.
· Hernandez, M.D., Lopez, M.B., Alvarez, A., Ferrandini, E., Garcia Garcia, B., and Garrido, M.D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meager (Argyrosomus regius) fillets during ice storage. Food Chemistry. 114(1): 237–245.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Milk and milk products – determination of titrable xcidity and value pH- Test method, ISIRI No. 2852. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (1995). Metode of identlfication of Fungium Fungi and Yeast Infections in Nutrients, ISIRI No. 997. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2016). Lactic cheese – Specifications and test methods, ISIRI No.13863. [In Persian]
· Ivanova, A., Mikhova, B., Najdenski, H., Tsvetkov, I. and Kostova, I. (2009). Chemical composition and antimicrobial activity of wild garlic Allium ursinum of Bulgarian origin. Natural Product Communications. 4(8): 1059-1062.
· Kampf, N. and Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocolloid. 14(6): 531-537.
· Kohajdova, Z. and Karovicova, J. (2009). Application of hydrocolloids as baking improvers. Chemical Papers, 63(1): 26-38.
· Lupoael, M., Coprean, D., Dinica, R., Lupoae, P., Gurau, G. and Bahrim, G. (2013). Antimicrobial activity of extracts of wild garlic (Allium ursinum) from Romanian spontaneous flora. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry. 14(4): 221–227.
· Maghsoodi, S.H. (2003). Formulation and production of low-fat meat and shea butter. Publication of Agricultural Sciences. pp.120. [In Persian]
· Masschalck, B. and Michiels, C.W. (2003). Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Critical Reviews in Microbiology. 29(3), 191–214.
· Medeiros, B., Cerqueira, M., Vicente, A., Carneiro- da-Cunha, M., Bourbon, A., Pinheiro, A. et al., (2014). Physical characterization of an alginate/lysozyme nano-laminate coating and its evaluation on “ Coaiho” cheese shelf life. Food and Bioprocess Technology, 7(4): 1088-1098.
· Moreira, M.D.R., Pereda, M., Marcovich, N.E. and Roura, S.I. (2011). Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami. Journal of Food Science. 76(1): M54 - M63.
· Nelson, C., Reginald, A., Okoro, N. and Janet, K. (2007). Antibacterial activity of Allium cepa (onions) and Zingiber officinale (ginger) on Staphylococcus aureus and Pseudomonas aeruginosa isolated from high vaginal swab. The Internet Journal of Tropical Medicine 3(2): 1-6.
· Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. (2006). Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. Journal of Food Protection. 69(10): 2364-2369.
· Ozgul, Y. Yuvka, İ., Ucar, Y., Durmus, M., Kösker, A.R., Öz, M. et al. (2017). E valuation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. Food Science and Technology, 75: 677-684.
· Parvu, A.E., Catoi, F., Deelawar, S., Sarup, D. And Parvu, M. (2014). Anti-inflammatory effect of Allium ursinum. Notulae Scientia Biologicae. 6(1): 20-26.
· Parvu, M., Parvu, A.E, Rosca-Casian, O., Vlase, L. and Groza, G. (2010). Antifungal activity of Allium obliquum. Journal of Medicinal Plants Research, 4(2): 138-141.
· Pavlovic, D.R., Veljkovi, M., Stojanovi, N.M., Gocmanac-Ignjatovi, M., Mihailov-Krstevd, T., Brankovi, S. et al., (2018) .Influence of different wild-garlic (Allium ursinum) extracts on the gastrointestinal system: spasmolytic, antimicrobial and antioxidant properties. Journal of Pharmacy and Pharmacology, 69(9): 1208-1218
· Putnoky, S., Caunii, A. and Butnariu, M. (2013). Study on the stability and antioxidant effect of the Allium ursinum watery extract. Chemistry Central Journal, 7(1): 21.
· Ramos, O.L., Pereira, J.O., Silva, S.I., Fernandes, J.C., Franco, M.I., Lopes-da-Silva, J.A. et al., (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of Dairy Science. 95(11): 6282-6292.
· Rao, M.S., Kanatt, S.R., Chawla S.P. and Sharma, A. (2010). Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers. 82(4): 1243–1247.
· Rietz, B., Isensee, H., Strobach, H., Makdessi, S. and Jacob, R. (1993). Cardioprotective actions of wild garlic (Allium ursinum) in ischemia and reperfusion. Molecular and Cellular Biochemistry, 119 (1-2): 143–150.
· Sobolewska, D., Podolak, I. and Makowska-Wąs, J. (2015). Allium ursinum: botanical, phytochemical and pharmacological overview. Phytochemistry Reviews, 14(1): 81-97.
· Tomsik, A., Pavlic, B., Vladic, J., Cindric, M., Jovanov, P., Sakac, M., Vidovic, S. (2017). Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128: 79-88.
· Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W.S. et al. (2009). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of ‘‘Regional” cheese. Journal of Food Engineering, 97: 87-94.
· Yinzhe, R. and Shaoying, Zh. (2013). Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. International Scholarly Research Notices, 87:1-7.
