Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese
The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024050679 |
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| author | Shubam Singh Hina F. Bhat Sunil Kumar Rana Muhammad Aadil Gholamreza Abdi Zuhaib F. Bhat |
| author_facet | Shubam Singh Hina F. Bhat Sunil Kumar Rana Muhammad Aadil Gholamreza Abdi Zuhaib F. Bhat |
| author_sort | Shubam Singh |
| collection | DOAJ |
| description | The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese. |
| first_indexed | 2024-04-24T13:10:27Z |
| format | Article |
| id | doaj.art-3d4e9fc0b03c43979bb5e55deb953d05 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-24T13:10:27Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
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| series | Heliyon |
| spelling | doaj.art-3d4e9fc0b03c43979bb5e55deb953d052024-04-05T04:41:21ZengElsevierHeliyon2405-84402024-04-01107e29036Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheeseShubam Singh0Hina F. Bhat1Sunil Kumar2Rana Muhammad Aadil3Gholamreza Abdi4Zuhaib F. Bhat5Division of Livestock Products Technology, SKUAST-J, Jammu, IndiaDivision of Animal Biotechnology, SKUAST-K, Kashmir, IndiaDivision of Livestock Products Technology, SKUAST-J, Jammu, IndiaUniversity of Agriculture, Faisalabad, PakistanDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran; Corresponding author.Division of Livestock Products Technology, SKUAST-J, Jammu, India; Corresponding author.The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.http://www.sciencedirect.com/science/article/pii/S2405844024050679Edible packagingInsect proteinParmesan cheeseGastrointestinal digestionStorage study |
| spellingShingle | Shubam Singh Hina F. Bhat Sunil Kumar Rana Muhammad Aadil Gholamreza Abdi Zuhaib F. Bhat Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese Heliyon Edible packaging Insect protein Parmesan cheese Gastrointestinal digestion Storage study |
| title | Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese |
| title_full | Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese |
| title_fullStr | Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese |
| title_full_unstemmed | Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese |
| title_short | Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese |
| title_sort | insect protein based composite film incorporated with e purpurea based nanoparticles augmented the storage stability of parmesan cheese |
| topic | Edible packaging Insect protein Parmesan cheese Gastrointestinal digestion Storage study |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024050679 |
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