تاثیر ضد میکروبی پوشش موسیلاژ دانه ریحان حاوی نانوذرات اکسید روی بر کیفیت پنیر چدار در طول رسیدن

نوع مقاله : اصیل پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه آزاد واحد نور،

2 عضو هیات علمی گروه صنایع غذاییُ دانشگاه آزاد اسلامی واحد نور

3 بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی

4 استاد دانشگاهع آزاد اسلامی واحد نور

5 گروه صنایع غذایی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی معراج علم سلماس

چکیده

پنیر چدار نوعی پنیر سخت است که به طور سنتی معمولا پوشش داده می شود. پوشش‌های تجاری مورد استفاده برای پنیر چدار از نوع غیر خوراکی بوده که به دلیل ایجاد آلودگی زیست محیطی و نیز ایجاد آلرژی در برخی از مصرف کنندگان مطلوب نمی‌باشند. امروزه فیلم‎های زیست تخریب پذیر بیشتر مورد توجه قرار گرفته است. در این تحقیق، تاثیر پوشش خوراکی موسیلاژ دانه ریحان حاوی نانوذرات اکسید روی در سه غلظت صفر، 25/0 و 5/0 درصد بر خواص کیفی پنیر چدار در طول 90 روز رسیدگی مورد بررسی قرار گرفت. نتایج نشان داد که در پایان دوره نگهداری بیشترین مقدار نمک و چربی و کمترین مقدار رطوبت مربوط به نمونه با پوشش موسیلاژ حاوی 5/0 درصد نانواکسید روی بود. همچنین تعداد باکتری‌های اسید لاکتیک غیر استارتری در تمام نمونه‌ها در طول 90 روز نگهداری به‌طور معنی‌داری افزایش، اما تعداد باکتری‌های استارتر ابتدا افزایش و سپس کاهش یافت (01/0p < ). همچنین در تمام تیمارها تعداد کل باکتری‌های هوازی مزوفیل و سودوموناس، کپک و مخمر در طول نگهداری بطور معنی داری افزایش پیدا کرد که این افزایش در نمونه‌های با پوشش حاوی نانواکسید روی کمترین مقدار بود (01/0p < ). علاوه بر آن پوشش‌های دارای نانواکسید روی مانع رشد کپک‌ها در سطح نمونه‌های پنیر چدار گردید. با توجه به نتایج حاصل از این بررسی می‌توان از موسیلاژ دانه ریحان حاوی 5/0 درصد نانواکسید روی به عنوان پوشش در پنیر چدار استفاده کرد بدون اینکه تاثیر منفی بر امتیاز طعم پنیر داشته باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening

نویسندگان [English]

  • Sahar Kheirkhah Foghara 1
  • sara jafarian 2
  • Shahin Zomorodi 3
  • Leila Roozbeh 4
  • Asghar Khosrowshahi asl 5
1 Department of Food Science &amp; Technology Nour Branch, Islamic Azad University, ,
2 Department of Food Science &amp; Technology Nour Branch, Islamic Azad University
3 2Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO)
4 Department of Food Science &amp; Technology Nour Branch, Islamic Azad University
5 Department of Food Science and Technology, Meraj Salmas Institute of Higher Education
چکیده [English]

Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of basil seed mucilage containing zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0.25 and 0.5% on the quality properties of cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0.5% of ZnO-NP. Also, during ripening, in all samples the number of non-starter lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (p < 0.01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold and yeast increased significantly during storage, which was the lowest in samples with coating containing ZnO-NP (p < 0.01). In addition, ZnO-NP coatings prevented mold growth on the surface of cheddar cheese samples. According to the results obtained of this study, basil seed mucilage containing 0.5% ZnO-NP can be used as a coating in cheddar cheese without any adverse effect on the flavor of cheese.

کلیدواژه‌ها [English]

  • Basil seed mucilage
  • Cheddar cheese
  • Nanocoating
  • Zinc Oxide Nanoparticles
  • Microbial quality

امامی فر، آریو. (1397). ارزیابی تاثیر پوشش خوراکی نانوذرات اکسید روی بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی انگور سیاه طی انبارداری. فناوری های نوین غذایی، سال 5 شماره 4، صفحه 680-663.

نبی زاده، فرناز.، خسروشاهی اصل، اصغر.، زمردی، شهین و اسمعیلی، محسن. (1395). تاثیر صمغ کتیرا و آغازگر تولید کننده اگزوپلی ساکارید بر خصوصیات کیفی، بافتی و ریزساختاری پنیر چدار. پژوهش‌های صنایع غذایی، جلد  26 شماره 3، صفحه 357-367.

Asensio C. M, Grosso N. R and Juliani H. R. 2015. Quality preservation of organic cottage cheese using oregano essential oils. LWT – Food Sci Technol. 60: 664–671.

Broadbent J. R, Brighton C, Mcmahon D. J, Farkye N. Y, Johnson M. E and Steele J. L. 2013. Microbiology of cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter. J Dairy Sci. 96: 4212–4222.

Cooke D. R, Khosrowshahi A and McSweeney P. L. H. 2013. Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat cheddar cheese. Dairy Sci Technol. 93: 45-62.

Costa M. J, Maciel L. C, Teixeira J. A, Vicente A. A and Cerqueira M. A. 2018. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Res Int.107: 84-92.

Castle L, Kelly M and Gilbert J. 1993. Migration of mineral hydrocarbons into foods. 3. Cheese coatings and temporary casings for skinless sausages. Food Addit Contam.10: 175-184

Di Pierro P, Sorrentino A, Mariniello L, Giosafatto C.V.L and Porta R. 2011. Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. Food Sci Technol. 44: 2324-2327.

Díez-Pascua A. M. 2019. Synthesis and applications of biopolymer composites. Int J Molecular Sci. 20: 1-7.

El-Sisi A.S, Mohamed Gapr E. S and Kamaly K. M. 2015. Use of Chitosan as an Edible Coating in RAS Cheese. Biolife. 3: 564-570.

Emamifar A, Kadivar M, Shahedi M and Soleimanian-Zad S. 2010. Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innov Food Sci Emerg. 114: 742–748.

Henriques M, Santos G, Rodrigues A, Gomes D, Pereira C and Gil M. 2011. Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity. J Hyg Eng. 34-47.

Incoronato A. L, Conte A, Buonocore G. G and Del Nobile M. A. 2014. Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese. J Dairy Sci. 94: 1697-1704.

Kheirkhah foghara S, Jafarian S, Zomorodi Sh, Khosrowshahi asl A and Roozbeh Nasiraei L. 2020. Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. J Food Meas Charact. https://doi.org/10.1007/s11694-020-00588-w

Khorshidian N, Yousefi M, Khanniri E and Mortazavian A. M. 2017. Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg. 45: 62-72.

Li L. H, Deng J. C, Deng H. R, Liu Z. L and Li X. L. 2010. Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films. Chem Eng J. 160: 378-382.

Lucera A. M, Mastromatteo M, Conte A, Zambrini A.V and Faccia M. 2014. Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packag Shelf Life. 1: 25-29.

Moatsou G, Moschopoulou E, Beka A and Tsermoula P. 2015. Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine Hard-Gruyere-type cheese. Int Dairy J. 50: 1-8.

Naknaen P. 2014. Utilization possibilities of antimicrobial biodegradable packaging produced by poly butylene succinate modified with zinc oxide nanoparticles in fresh-cut apple slices. Int Food Res J. 21: 2413–2420.

Nazir S, Wani I. A and Masoodi F. A. 2017. Extraction optimization of mucilage from Basil Ocimum basilicum L. seeds using response surface methodology. J Adv Res. 8: 235–244.

Peterson S. D and Marshall R.T. 1990. Nonstarter lactobacilliin Cheddar cheese: A review. J Dairy Sci. 73: 1395–1410.

Pourmolaie H, Khosrowshahi Asl A, Ahmadi M, Zomorodi S and Naghizadeh Raeisi S. 2018. The effect of guar and tragacanth gums as edible coatings in Cheddar cheese during ripening. J Food Saf. 80: 1-9.

Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A and Porta R. 2019. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll. 96: 29-37.

Siddiqi K.S; Rahman A and Husen A. 2018. Properties of zinc oxide nanoparticles and their activity against microbes. Nanoscale Res Lett. 13: 141.

Sogvar O.B, Koushesh Saba M, Emamifar A and Hallaj R. 2016. Influence of nano-ZnO on microbial growth bioactive content and postharvest quality of strawberries during storage. Innov. Food Scie Emerg Technol. 35: 168–176.

Soleimani-Rambod A, Zomorodi SH, Naghizadeh Raeisi SH, Khosrowshahi asl A and Shahidi S. A. 2018. The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating. 80: 1-13.

Tatlisu N. B, Yilmaz M. T and Arici M. 2019. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface. Food Packag Shelf Life. 21: 1-10.

Trmčić A, Chauhan K, Kent DJ, Ralyea R. D, Martin N. H, Boor K. J and Wiedmann M. 2016. Coliform detection in cheese is associated with specific cheese characteristics but no association was found with pathogen detection. J Dairy Sci. 998: 6105–6120.

Ulpathakumbura C. P, Senaka Ranadheera C, Senavirathne N. D and Jayawardene L.P.I.N.P. 2016. Effect of biopreservatives on microbial physicochemical and sensory properties of Cheddar cheese. Food Biosci. 13: 21–25.

Youssef A.M, Assem F. M, Abdel-Aziz M. E, Elaaser M, Ibrahim O.A, Mahmoud M, Abd El-Salam M.H. 2019. Development of bionanocomposite materials and its use in coating of Ras cheese. Food Chem. 270: 467–475.

امامی فر، آریو. (1397). ارزیابی تاثیر پوشش خوراکی نانوذرات اکسید روی بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی انگور سیاه طی انبارداری. فناوری های نوین غذایی، سال 5 شماره 4، صفحه 680-663.
نبی زاده، فرناز.، خسروشاهی اصل، اصغر.، زمردی، شهین و اسمعیلی، محسن. (1395). تاثیر صمغ کتیرا و آغازگر تولید کننده اگزوپلی ساکارید بر خصوصیات کیفی، بافتی و ریزساختاری پنیر چدار. پژوهش‌های صنایع غذایی، جلد  26 شماره 3، صفحه 357-367.
Asensio C. M, Grosso N. R and Juliani H. R. 2015. Quality preservation of organic cottage cheese using oregano essential oils. LWT – Food Sci Technol. 60: 664–671.
Broadbent J. R, Brighton C, Mcmahon D. J, Farkye N. Y, Johnson M. E and Steele J. L. 2013. Microbiology of cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter. J Dairy Sci. 96: 4212–4222.
Cooke D. R, Khosrowshahi A and McSweeney P. L. H. 2013. Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat cheddar cheese. Dairy Sci Technol. 93: 45-62.
Costa M. J, Maciel L. C, Teixeira J. A, Vicente A. A and Cerqueira M. A. 2018. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Res Int.107: 84-92.
Castle L, Kelly M and Gilbert J. 1993. Migration of mineral hydrocarbons into foods. 3. Cheese coatings and temporary casings for skinless sausages. Food Addit Contam.10: 175-184
Di Pierro P, Sorrentino A, Mariniello L, Giosafatto C.V.L and Porta R. 2011. Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. Food Sci Technol. 44: 2324-2327.
Díez-Pascua A. M. 2019. Synthesis and applications of biopolymer composites. Int J Molecular Sci. 20: 1-7.
El-Sisi A.S, Mohamed Gapr E. S and Kamaly K. M. 2015. Use of Chitosan as an Edible Coating in RAS Cheese. Biolife. 3: 564-570.
Emamifar A, Kadivar M, Shahedi M and Soleimanian-Zad S. 2010. Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innov Food Sci Emerg. 114: 742–748.
Henriques M, Santos G, Rodrigues A, Gomes D, Pereira C and Gil M. 2011. Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity. J Hyg Eng. 34-47.
Incoronato A. L, Conte A, Buonocore G. G and Del Nobile M. A. 2014. Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese. J Dairy Sci. 94: 1697-1704.
Kheirkhah foghara S, Jafarian S, Zomorodi Sh, Khosrowshahi asl A and Roozbeh Nasiraei L. 2020. Fabrication and characterization of an active bionanocomposite film based on basil seed mucilage and ZnO nanoparticles. J Food Meas Charact. https://doi.org/10.1007/s11694-020-00588-w
Khorshidian N, Yousefi M, Khanniri E and Mortazavian A. M. 2017. Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg. 45: 62-72.
Li L. H, Deng J. C, Deng H. R, Liu Z. L and Li X. L. 2010. Preparation, characterization and antimicrobial activities of chitosan/Ag/ZnO blend films. Chem Eng J. 160: 378-382.
Lucera A. M, Mastromatteo M, Conte A, Zambrini A.V and Faccia M. 2014. Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packag Shelf Life. 1: 25-29.
Moatsou G, Moschopoulou E, Beka A and Tsermoula P. 2015. Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine Hard-Gruyere-type cheese. Int Dairy J. 50: 1-8.
Naknaen P. 2014. Utilization possibilities of antimicrobial biodegradable packaging produced by poly butylene succinate modified with zinc oxide nanoparticles in fresh-cut apple slices. Int Food Res J. 21: 2413–2420.
Nazir S, Wani I. A and Masoodi F. A. 2017. Extraction optimization of mucilage from Basil Ocimum basilicum L. seeds using response surface methodology. J Adv Res. 8: 235–244.
Peterson S. D and Marshall R.T. 1990. Nonstarter lactobacilliin Cheddar cheese: A review. J Dairy Sci. 73: 1395–1410.
Pourmolaie H, Khosrowshahi Asl A, Ahmadi M, Zomorodi S and Naghizadeh Raeisi S. 2018. The effect of guar and tragacanth gums as edible coatings in Cheddar cheese during ripening. J Food Saf. 80: 1-9.
Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A and Porta R. 2019. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll. 96: 29-37.
Siddiqi K.S; Rahman A and Husen A. 2018. Properties of zinc oxide nanoparticles and their activity against microbes. Nanoscale Res Lett. 13: 141.
Sogvar O.B, Koushesh Saba M, Emamifar A and Hallaj R. 2016. Influence of nano-ZnO on microbial growth bioactive content and postharvest quality of strawberries during storage. Innov. Food Scie Emerg Technol. 35: 168–176.
Soleimani-Rambod A, Zomorodi SH, Naghizadeh Raeisi SH, Khosrowshahi asl A and Shahidi S. A. 2018. The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating. 80: 1-13.
Tatlisu N. B, Yilmaz M. T and Arici M. 2019. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface. Food Packag Shelf Life. 21: 1-10.
Trmčić A, Chauhan K, Kent DJ, Ralyea R. D, Martin N. H, Boor K. J and Wiedmann M. 2016. Coliform detection in cheese is associated with specific cheese characteristics but no association was found with pathogen detection. J Dairy Sci. 998: 6105–6120.
Ulpathakumbura C. P, Senaka Ranadheera C, Senavirathne N. D and Jayawardene L.P.I.N.P. 2016. Effect of biopreservatives on microbial physicochemical and sensory properties of Cheddar cheese. Food Biosci. 13: 21–25.
Youssef A.M, Assem F. M, Abdel-Aziz M. E, Elaaser M, Ibrahim O.A, Mahmoud M, Abd El-Salam M.H. 2019. Development of bionanocomposite materials and its use in coating of Ras cheese. Food Chem. 270: 467–475.