Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix

Document Type : Research Article-en

Authors

• Mohammad Sadegh Arab ¹
• Hannan Lashkari ²
• Mehrdad Niakosari ³
• Mohammad Hadi Eskandari ⁴

¹ Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran

² Assistant Professor, Department of Food Science and Technology, Zarindasht Branch, Islamic Azad University, Zarindasht, Iran.

³ Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

⁴ Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.

https://doi.org/10.22067/ifstrj.2023.81216.1237

Abstract

This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with intelligent pH-sensitive composite film during 60 days were evaluated. The results showed that the pH significantly reduced in wrapped cheese with and without PCE (control) samples during storage. However, this reduction was more pronounced in the control sample (P<0.05). Additionally, the application of composite film on cheese affected the color during storage. It was observed that L* and a* values of the composite film-wrapped cheese were significantly higher than the control sample, but the b* values were significantly lower than the control sample. Moreover, poor microbial growth (yeasts and mold) was observed in cheese samples wrapped by composite film with purple carrot compared to the control. Also, the pH of the composite film with extract significantly decreased from 6.33 to 4.85 during storage (P < 0.05), which showed the changes of color from purple to pink. After 40 days, the color changed to pink, indicating the end of the cheese storage. Therefore, it was concluded that the pH-sensitive film, while being an effective method to improve the shelf life of mozzarella cheese, can also use as an indicator for freshness.

Keywords

• Gelatin
• Mozzarella cheese
• Persian gum
• pH-sensitive film
• Purple carrot extract

Main Subjects

• Food Technology

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