Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2023-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_43749_b81eb05fccd25cfec98cf6ec38f17aa3.pdf |
| _version_ | 1797643439915925504 |
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| author | Mohammad Sadegh Arab Hannan Lashkari Mehrdad Niakousari Mohammad Hadi Eskandari |
| author_facet | Mohammad Sadegh Arab Hannan Lashkari Mehrdad Niakousari Mohammad Hadi Eskandari |
| author_sort | Mohammad Sadegh Arab |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T14:14:51Z |
| format | Article |
| id | doaj.art-0711b1091e4e417d8c963c846136766d |
| institution | Directory Open Access Journal |
| issn | 1735-4161 2228-5415 |
| language | English |
| last_indexed | 2024-03-11T14:14:51Z |
| publishDate | 2023-01-01 |
| publisher | Ferdowsi University of Mashhad |
| record_format | Article |
| series | مجله پژوهشهای علوم و صنایع غذایی ایران |
| spelling | doaj.art-0711b1091e4e417d8c963c846136766d2023-11-01T07:08:11ZengFerdowsi University of Mashhadمجله پژوهشهای علوم و صنایع غذایی ایران1735-41612228-54152023-01-0118616718010.22067/ifstrj.2023.81216.123743749Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrixMohammad Sadegh Arab0Hannan Lashkari1Mehrdad Niakousari2Mohammad Hadi Eskandari3Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, IranAssistant Professor, Department of Food Science and Technology, Zarindasht Branch, Islamic Azad University, Zarindasht, Iran.Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.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.https://ifstrj.um.ac.ir/article_43749_b81eb05fccd25cfec98cf6ec38f17aa3.pdfgelatinmozzarella cheesepersian gumph-sensitive filmpurple carrot extract |
| spellingShingle | Mohammad Sadegh Arab Hannan Lashkari Mehrdad Niakousari Mohammad Hadi Eskandari Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix مجله پژوهشهای علوم و صنایع غذایی ایران gelatin mozzarella cheese persian gum ph-sensitive film purple carrot extract |
| title | Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix |
| title_full | Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix |
| title_fullStr | Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix |
| title_full_unstemmed | Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix |
| title_short | Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix |
| title_sort | development of mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and persian gum matrix |
| topic | gelatin mozzarella cheese persian gum ph-sensitive film purple carrot extract |
| url | https://ifstrj.um.ac.ir/article_43749_b81eb05fccd25cfec98cf6ec38f17aa3.pdf |
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