with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article-en

Authors

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.

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

Main Subjects

  1. Akrami-Hasan-Kohal, M., Ghorbani, M., Mahmoodzadeh, F., & Nikzad, B. (2020). Development of reinforced aldehyde-modified kappa-carrageenan/gelatin film by incorporation of halloysite nanotubes for biomedical applications. International journal of biological macromolecules, 160, 669-676. https://doi.org/10.1016/j.ijbiomac.2020.05.222
  2. Al-Hassan, A., & Norziah, M. (2012). Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocolloids, 26(1), 108-117. https://doi.org/10.1016/j.foodhyd.2011.04.015
  3. Altieri, C., Scrocco, C., Sinigaglia, M., & Del Nobile, M. A. (2005). Use of chitosan to prolong mozzarella cheese shelf life. Journal of dairy science, 88(8), 2683-2688. https://doi.org/10.3168/jds.S0022-0302(05)72946-5
  4. Amjadi, S., Emaminia, S., Nazari, M., Davudian, S. H., Roufegarinejad, L., & Hamishehkar, H. (2019). Application of reinforced ZnO nanoparticle-incorporated gelatin bionanocomposite film with chitosan nanofiber for packaging of chicken fillet and cheese as food models. Food and Bioprocess Technology, 12(7), 1205-1219. https://doi.org/10.1007/s11947-019-02286-y
  5. Arab, M., S., Lashkari, H., Niakousari, M., & Eskandari, M., H. (2023) An antioxidant and intelligent ph-sensitive composite film based on gelatin and persian gum using purple carrot extract. Journal of Food Processing and Preservation, Article ID: 2848780. https://doi.org/10.1155/2023/2848780
  6. Azman, N., Khairul, W. M., & Sarbon, N. (2022). A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control, 109189. https://doi.org/10.1016/j.foodcont.2022.109189
  7. Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2012). Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches. Food chemistry, 133(3), 787-797. https://doi.org/10.1016/j.foodchem.2012.01.093
  8. Cerqueira, M. A., Lima, A. M., Souza, B. W., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009). Functional polysaccharides as edible coatings for cheese. Journal of agricultural and food chemistry, 57(4), 1456-1462. https://doi.org/10.1021/jf802726d
  9. Costa, M. J., Maciel, L. C., Teixeira, J. A., Vicente, A. A., & Cerqueira, M. A. (2018). Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International, 107, 84-92. https://doi.org/10.1016/j.foodres.2018.02.013
  10. Dai, S., Jiang, F., Corke, H., & Shah, N. P. (2018). Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International, 107, 691-699. https://doi.org/10.1016/j.foodres.2018.02.069
  11. De Pilli, T. (2020). Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods. Food Control, 114, 107273. https://doi.org/10.1016/j.foodcont.2020.107273
  12. Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L., & 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. https://doi.org/10.1016/j.lwt.2010.11.031
  13. Dong, H., Ling, Z., Zhang, X., Zhang, X., Ramaswamy, S., & Xu, F. (2020). Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness. Sensors and Actuators B: Chemical, 309, 127752. https://doi.org/10.1016/j.snb.2020.127752
  14. Evert-Arriagada, K., Trujillo, A., Amador-Espejo, G., & Hernández-Herrero, M. (2018). High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese. Food microbiology, 76, 481-486. https://doi.org/10.1016/j.fm.2018.07.012
  15. Ferrão, L., Silva, E., Silva, H., Silva, R., Mollakhalili, N., Granato, D., Freitas, M., Silva, M., Raices, R., & Padilha, M. (2016). Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Research International, 86, 93-102. https://doi.org/10.1016/j.foodres.2016.04.034
  16. Gahruie, H. H., Mirzapour, A., Ghiasi, F., Eskandari, M. H., Moosavi-Nasab, M., & Hosseini, S. M. H. (2022). Development and characterization of gelatin and Persian gum composite edible films through complex coacervation. LWT, 153, 112422. https://doi.org/10.1016/j.lwt.2021.112422
  17. Gurdian, C., Chouljenko, A., Solval, K. M., Boeneke, C., King, J. M., & Sathivel, S. (2017). Application of edible films containing oregano (Origanum vulgare) essential oil on Queso Blanco cheese prepared with flaxseed (Linum usitatissimum) Journal of Food Science, 82(6), 1395-1401. https://doi.org/10.1111/1750-3841.13733
  18. Hayaloglu, A. (2016). Cheese: Microbiology of cheese. Reference Module in Food Science, 1, 1-11.
  19. Huang, Y., Mei, L., Chen, X., & Wang, Q. (2018). Recent developments in food packaging based on nanomaterials. Nanomaterials, 8(10), 830. https://doi.org/10.3390/nano8100830
  20. Jafarizadeh Malmiri, H., Osman, A., Tan, C. P., & Abdul Rahman, R. (2012). Effects of edible surface coatings (sodium carboxymethyl cellulose, sodium caseinate and glycerol) on storage quality of berangan banana (musa sapientum cv. Berangan) using response surface methodology. Journal of Food Processing and Preservation, 36(3), 252-261. https://doi.org/10.1111/j.1745-4549.2011.00583.x
  21. Jafarizadeh, M. H., Osman, A., Tan, C., & Abdul, R. (2011). Development of an edible coating based on chitosan-glycerol to delay'Berangan'banana (Musa sapientum cv. Berangan) ripening process. International Food Research Journal, 18(3).
  22. Koosha, M., & Hamedi, S. J. P. i. O. C. (2019). Intelligent Chitosan/PVA nanocomposite films containing purple carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties. 127, 338-347. https://doi.org/10.1016/j.porgcoat.2018.11.028
  23. Ksouda, G., Sellimi, S., Merlier, F., Falcimaigne-Cordin, A., Thomasset, B., Nasri, M., & Hajji, M. (2019). Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive. Food chemistry, 288, 47-56. https://doi.org/10.1016/j.foodchem.2019.02.103
  24. Kumar, N. (2019). Polysaccharide-based component and their relevance in edible film/coating: A review. Nutrition & Food Science.
  25. Mahcene, Z., Khelil, A., Hasni, S., Bozkurt, F., Goudjil, M. B., & Tornuk, F. (2021). Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal of food science and technology, 58(6), 2406-2419. https://doi.org/10.1007/s13197-020-04753-3
  26. Mei, J., Guo, Q., Wu, Y., & Li, Y. (2015). Evaluation of chitosan-starch–based edible coating to improve the shelf life of bod ljong cheese. Journal of Food Protection, 78(7), 1327-1334.
  27. Mileriene, J., Serniene, L., Henriques, M., Gomes, D., Pereira, C., Kondrotiene, K., Kasetiene, N., Lauciene, L., Sekmokiene, D., & Malakauskas, M. (2021). Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. Journal of dairy science, 104(2), 1504-1517. https://doi.org/10.3168/jds.2020-18732
  28. O’Callaghan, K. A., & Kerry, J. P. (2016). Consumer attitudes towards the application of smart packaging technologies to cheese products. Food Packaging and Shelf Life, 9, 1-9. https://doi.org/10.1016/j.fpsl.2016.05.001
  29. Öztürk, M., & Güncü, B. G. (2021). Effect of brine calcium concentration on the surface solubilization and texture of fresh perline Mozzarella cheese. Turkish Journal of Agriculture-Food Science and Technology, 9(4), 650-654. https://doi.org/10.24925/turjaf.v9i4.650-654.3764
  30. Pak, E. S., Ghaghelestani, S. N., & Najafi, M. A. (2020). Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. Journal of food science and technology, 57(9), 3284-3294. https://doi.org/10.1007/s13197-020-04361-1
  31. Pastorino, A., Hansen, C., & McMahon, D. J. (2003). Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese. Journal of dairy science, 86(9), 2751-2760. https://doi.org/10.3168/jds.S0022-0302(03)73871-5
  32. Pena-Serna, C., Penna, A. L. B., & Lopes Filho, J. F. (2016). Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period. Journal of Food Engineering, 171, 208-213. https://doi.org/10.1016/j.jfoodeng.2015.10.039
  33. Pirsa, S., Karimi Sani, I., Pirouzifard, M. K., & Erfani, A. (2020). Smart film based on chitosan/Melissa officinalis essences/pomegranate peel extract to detect cream cheeses spoilage. Food Additives & Contaminants: Part A, 37(4), 634-648. https://doi.org/10.1080/19440049.2020.1716079
  34. Proulx, J., Sullivan, G., Marostegan, L., VanWees, S., Hsu, L., & Moraru, C. (2017). Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects. Journal of dairy science, 100(3), 1664-1673. https://doi.org/10.3168/jds.2016-11582
  35. Ramos, Ó., Pereira, J., Silva, S., Fernandes, J., Franco, M., Lopes-da-Silva, J., Pintado, M., & Malcata, F. (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. https://doi.org/10.3168/jds.2012-5478
  36. Resa, C. P. O., Gerschenson, L. N., & Jagus, R. J. (2016). Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese. Food Control, 59, 737-742. https://doi.org/10.1016/j.foodcont.2015.06.056
  37. Schaefer, D., & Cheung, W. M. (2018). Smart packaging: opportunities and challenges. Procedia Cirp, 72, 1022-1027. https://doi.org/10.1016/j.procir.2018.03.240
  38. Suhag, R., Kumar, N., Petkoska, A. T., & Upadhyay, A. (2020). Film formation and deposition methods of edible coating on food products: A review. Food Research International, 136, 109582. https://doi.org/10.1016/j.foodres.2020.109582
  39. Tabatabaei, S. D., Ghiasi, F., Gahruie, H. H., & Hosseini, S. M. H. (2022). Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films. Polymer Testing, 106, 107427. https://doi.org/10.1016/j.polymertesting.2021.107427
  40. Tirloni, E., Bernardi, C., Rosshaug, P., & Stella, S. (2019). Potential growth of Listeria monocytogenes in Italian Mozzarella cheese as affected by microbiological and chemical-physical environment. Journal of dairy science, 102(6), 4913-4924. https://doi.org/10.3168/jds.2018-15991
  41. Trmčić, A., Chauhan, K., Kent, D. J., Ralyea, R. D., Martin, N. H., Boor, K. J., & Wiedmann, M. (2016). Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. Journal of dairy science, 99(8), 6105-6120. https://doi.org/10.3168/jds.2016-11112
  42. Wang, Y., Ye, Y., Wang, L., Yin, W., & Liang, J. (2021). Antioxidant activity and subcritical water extraction of anthocyanin from raspberry process optimization by response surface methodology. Food Bioscience, 44, 101394. https://doi.org/10.1016/j.fbio.2021.101394
  43. Yong, H., Wang, X., Zhang, X., Liu, Y., Qin, Y., & Liu, J. (2019). Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film. Food Hydrocolloids, 94, 93-104. https://doi.org/10.1016/j.foodhyd.2019.03.012
  44. Youssef, A. M., El-Sayed, S. M., El-Sayed, H. S., Salama, H. H., & Dufresne, A. (2016). Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film. Carbohydrate polymers, 151, 9-19. https://doi.org/10.1016/j.carbpol.2016.05.023

Zhong, Y., Cavender, G., & Zhao, Y. (2014). Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT-Food Science and Technology, 56(1), 1-8. https://doi.org/10.1016/j.lwt.2013.11.006

CAPTCHA Image