Feasibility of Preparing Functional Cream cheese Using Alginic acid and Investigating Some of Its Chemical, Microbial, and Sensory properties
Subject Areas : Dail
shahrokh shabani
1
*
,
Fatemeh Malamiri Kojouri
2
,
Hossein Bakhoda
3
1 - Academic Member of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor, Department of Agricultural Mechanization, Faculty of Agricultural Sciences and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
Keywords: alginic acid, obesity, cream cheese, Functional , Sensory properties,
Abstract :
Introduction : Alginic acid has antioxidant and anti-cancer properties and can improve the shelf life of food systems. Alginic acid has a medicinal role in the metabolic management of disorders such as diabetes, obesity and cardiovascular diseases, and it is also effective in weight loss and prevents obesity by removing fat and preventing its absorption in the body. By adding alginic acid to cream cheese, a Functional product was prepared. Materials and methods : In this research, according to the statistical design of Design-Expert version 13, cream cheese treated with different percentages of alginic acid during the 60-day storage time in the Refrigerator (5±1 Degrees Celsius) were examined for physical, chemical, Thiobarbituric acid test, mold, and yeast counting and sensory tests. The sensory test of the samples was analyzed with the five-point hedonic test and the SPSS version 24 statistical program. Results : The results showed that with the increase of alginic acid as well as the 60-day storage time in the Refrigerator (5+1 Degrees Celsius), the amount of dry matter and acidity increased significantly(P 0.05). The statistical results of the sensory test showed that with the increase of alginic acid, the tissue e becomes softer, but the general acceptability and odor characteristics Treatments did not have significant differences (P>0.05). Conclusion : By adding the alginic acid to the cream cheese, a Functional cheese was prepared, which did not change in its acceptability, and the oxidative damage also decreased in the samples with it.
Ale M.T., Maruyama H., Tamauchi H., Mikkelsen, J. D., Meyer, A.S. (2011). Fucoidan from Sargassum sp. and Fucus vesiculosus reduces cell viability of lung. https://doi.org/10.1016/j.ijbiomac.2011.05.009
Babakhani Leshkan, A., Rezaei, M., Rezaei, K. A. and Saif Abadi, J. (2012). Optimization of Extraction of Antioxidant Compounds in Microwave-Assisted Extracts of Brown Algae Sargassum angustifolium. Fisheries, year 65, number 3, pages 255-243. 10.22059/JFISHERIES.2012.29488
https://doi.org/ Institute of Standards and Industrial Research of Iran.(1991). Milk - Determination of fat content.ISIRI No 366, 3th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(1992). Sensory analysis- MethodologyGeneral guidance.ISIRI No 3442, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(1996). Animal and vegetable fats and oils Determination of 2-Thiobarbituric acid value direct-method .ISIRI No 10494, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2013). Cheese and processed cheese products - Determination of fat content - Gravimetric method -Reference method.ISIRI No 17602, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2013). Milk, cream and evaporated milk - Determination of total solids content -Reference method.ISIRI No 11328, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2014). Milk and milk products -Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation.ISIRI No 9188-1, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2014). Pasteurized milk Specifications & test method .ISIRI No 93, 5th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2019). Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation .ISIRI No 1811, 1th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2020). Cream cheese and Labneh-Specifications and test methods .ISIRI No 5881, 2th revision, Karaj. [in Persian]
Institute of Standards and Industrial Research of Iran.(2021). Milk and milk products- Determination of titrable acidity and pH - Test method.ISIRI No 2852, 2th revision, Karaj. [in Persian]
Houghton, D. Brownlee, I.A. Wilcox, M.D. Chater, P.I. Seal, C.J. Pearson J.P.(2015).Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity .Food Hydrocolloids, pp. 18-24. https://doi.org/10.1016/j.foodhyd.2015.02.019
Hemmati, F. Arian Far, A. (2016). Investigating the effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese. Journal of Food Processing and Preservation, Volume 10, Number 1, 47-60. [in persian] https://doi.org/10.22069/EJFPP.2018.13341.1434
Khani, A. Rufe Karinejad, L. (2016). Production of low-fat white cheese prepared by ultra-refining method using xanthan gum, Journal of Food Industry Research. Volume 29 (Number 1), pages 155 to 1.[in persian]
Malekzadeh Haghighi, F. Lashkari, H. (2017). Investigating the antioxidant and antimicrobial effect of thyme essential oil on cream cheese. Master's thesis, Azad Islamic College, Sarvostan branch.[in persian]
Mahdavi Nasab, F. Fekrandish, H. Jamshidi, A. (2017). Investigating the anti-oxidation and antibacterial effects of coating sodium alginate, carrageenan and savory essential oil to increase the shelf life of Beni fish burger. Master's thesis, Kherd Bushehr Institute of Higher Education.[in persian]
Mortazavi, A. Naji, M. Shahidi, F. Kochi, A. Eskandari, M. (2015). The formulation of UF imitation cheese containing vegetable cream produced based on the mixture of super olein palm oil and refined olive pomace oil and its physicochemical properties. PhD Thesis, Faculty of Agriculture, Ferdowsi Dashgah, Mashhad. [in persian]
Martau, G.A.; Mihai, M.; Vodnar, D. (2019) The use of chitosan, alginate, and pectin in the biomedical and food sector—Biocompatibility, bioadhesiveness, and biodegradability. Polymers 11, 1837. https://doi.org/10.3390/polym11111837
Miri, M.H. (2009). The use of aromatic cheese (EMC) in the formulation of cream cheese and the evaluation of sensory and textural properties. Master thesis, Faculty of Agriculture, Ferdowsi University of Mashhad.[in persian]
Nateghi, L. (2019). Investigating the possibility of producing low-fat cheddar cheese containing sesame and walnut powder. Journal of Food Processing and Preservation. Volume 11(2): 1-20.[in persian]
Negravi, F. Suleimanzadeh, p. (2015). Comparison of edible coatings of Tragacanth and sodium alginate along with whey protein for the production of probiotic bread. Master's thesis, Faculty of Agriculture, Isfahan Industrial University.[in persian]
Piché,M.E. Tchernof, A. Després J.P. (2020).Obesity phenotypes, diabetes, and cardiovascular diseases . Circulation Research, 126 (11) pp. 1477-1500. https://www.ahajournals.org/doi/10.1161/CIRCRESAHA.120.316101
Puscaselu R.G., Lobiuc A., Dimian M. Covasa M. (Review 2020). Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders https://doi.org/10.3390/polym12102417
Rafiei, S. Aziz Khani, M. Aryaei, P. (2016). The effect of antioxidant activity of cumin and tarragon essential oils on the quality of high-fat white cheese. Journal of Food Industry and Nutrition, Volume 14, Number 4. [in persian]
Rahmati, M. Hashemi Roan, M. Khani, M. (2016). The effect of Kapakaraginan and maltodextrin hydrocolloids as fat substitutes in the production process of low-fat cream cheese. Journal of Food Sciences and Industries, No. 73, Volume 14. [in persian]
Sellimi S., Younes I., Ayed H.B., Maalej H., Montero V., Rinaudo M., Dahia M., Mechichi T., Hajji M., Nasri M.( 2015). Structural, physicochemical and antioxidant properties of sodium alginate isolated from a Tunisian brown seaweed. International Journal of Biological Macromolecules. 72, 1358-1367. https://doi.org/10.1016/j.ijbiomac.2014.10.016
Sarrafi, M. Nasirpour, A. (2016). The effect of vegetable fat replacement coated by compound massification method on the physical and chemical characteristics of low-fat cream cheese. Master's thesis, Faculty of Agriculture, Isfahan University of Technology. [in persian]
Severino, P.; Da Silva, C.; Andrade, L.; Oliveira, D.; Campos, J.; Souto, E. (2019) Alginate nanoparticles for drug delivery and targeting. Curr. Pharm.. 25, 1312–1314. https://doi.org/10.2174/1381612825666190425163424
Shabani,SH. (2012) Microbial quality control of food, Publications of Science and Research Unit of Tehran Azad University, second edition. [in persian]
Wichachucherd B., Liddle L.B., Prathep A.( 2010) Population structure, recruitment, and succession of the brown alga, Padina boryana Thivy (Dictyotales, Heterokontophyta), at an exposed shore of Sirinart National Park and a sheltered area of Tang Khen Bay, Phuket Province, Thailand. Aquatic Botany 92(2), 93-98.
Xiaolei , P.Z. Zhao, P., Yuxiao, L. Dan, L. Shiyin, X. Yu, W. Junya, G. , Xinxin, Q. Xinyu, Z. Liyuan, F. Hong, Z. Xingjie, H.Q. Liegang, L. Wei, Y.(2023). Weight reduction effect of alginate associated with gut microbiota and bile acids: A double-blind and randomized trial . Journal of functional food .volume 108.
https://doi.org/10.1016/j.jff.2023.105774