Experimental investigation of Zein edible film effect containing nanoemulsion of anise (Pimpinella anisum L.) essential oil on the shelf life of Gouda cheese
محورهای موضوعی : food microbiologyZohreh Mashak 1 , Seyed Amirali Anvar 2 , Leila Golestan 3 , Hasti Mohammad Mehdi pour 4 , Shaghayegh Eftekharzadeh 5 , Kambiz Nabati 6 , Mina Hassanpour 7 , سمانه طیبی مقدم 8
1 - Associate Professor of the Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
2 - Associate Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - MSc Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Doctor of Veterinary Medicine, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
6 - • Doctor of Veterinary Medicine, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
7 - Doctor of Veterinary Medicine, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
8 - MSc Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
کلید واژه: Zein films, Nanoemulsion of Anise essential oil, Gouda cheese, Microbiological Analysis, Sensory Analysis ,
چکیده مقاله :
The antimicrobial properties of plant essential oils and their nanoemulsions have received significant attention. In the present study, anise essential oil and its nanoemulsion were added to Zein films, and their mechanical properties were investigated. The prepared films were applied on the surface and sides of single-slice Gouda cheese. The samples were subjected to testing at 4°C in the refrigerator at intervals of 0, 15, 30, 45, and 60 days. The results showed that the nanoemulsion of anise essential oil had the lowest minimum inhibitory concentration and minimum bactericidal concentration against all tested microorganisms. The highest peak force height in the produced films belonged to the sample containing 4% nanoemulsion of anise essential oil. On all days of examination, except for day zero, the highest counts of mesophilic, psychrotrophic, enterobacteriaceae, lactic acid bacteria, molds, and yeasts were observed in the control sample, while the lowest counts were observed in the Gouda cheese covered with Zein film containing 4% nanoemulsion of anise essential oil. The highest overall taste, texture, color, and overall acceptance scores were observed in the Gouda cheese samples covered with Zein film containing 4% nanoemulsion of anise essential oil. Based on the results of this research, the use of nanoemulsion of anise essential oil in Zein films can be considered as an effective method to improve sensory and antibacterial properties of Gouda cheese. These findings can be highly beneficial and practical for food producers and related industries in enhancing product quality, attracting customers.
The antimicrobial properties of plant essential oils and their nanoemulsions have received significant attention. In the present study, anise essential oil and its nanoemulsion were added to Zein films, and their mechanical properties were investigated. The prepared films were applied on the surface and sides of single-slice Gouda cheese. The samples were subjected to testing at 4°C in the refrigerator at intervals of 0, 15, 30, 45, and 60 days. The results showed that the nanoemulsion of anise essential oil had the lowest minimum inhibitory concentration and minimum bactericidal concentration against all tested microorganisms. The highest peak force height in the produced films belonged to the sample containing 4% nanoemulsion of anise essential oil. On all days of examination, except for day zero, the highest counts of mesophilic, psychrotrophic, enterobacteriaceae, lactic acid bacteria, molds, and yeasts were observed in the control sample, while the lowest counts were observed in the Gouda cheese covered with Zein film containing 4% nanoemulsion of anise essential oil. The highest overall taste, texture, color, and overall acceptance scores were observed in the Gouda cheese samples covered with Zein film containing 4% nanoemulsion of anise essential oil. Based on the results of this research, the use of nanoemulsion of anise essential oil in Zein films can be considered as an effective method to improve sensory and antibacterial properties of Gouda cheese. These findings can be highly beneficial and practical for food producers and related industries in enhancing product quality, attracting customers.
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