Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage
A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5%...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000333 |
| _version_ | 1797796055802183680 |
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| author | Firdous Kouser Sunil Kumar Hina F. Bhat Sabahu Noor Mahnaza Manzoor B.N. Dar Abdo Hassoun Abderrahmane Aït-Kaddour Muhammad Asim Shabbir Rana Muhammad Aadil Zuhaib F. Bhat |
| author_facet | Firdous Kouser Sunil Kumar Hina F. Bhat Sabahu Noor Mahnaza Manzoor B.N. Dar Abdo Hassoun Abderrahmane Aït-Kaddour Muhammad Asim Shabbir Rana Muhammad Aadil Zuhaib F. Bhat |
| author_sort | Firdous Kouser |
| collection | DOAJ |
| description | A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5% T. bellerica extract and characterized for various physicochemical and oxidative properties. The cheese samples were packaged within the films (T1 = control film, T2 = film containing 0.5% T. bellerica) and stored for four weeks at 4±1°C along with control samples. The addition of T. bellerica significantly increased the thickness and density and decreased the moisture content, transparency, solubility and water-vapour transmission rate of the film. It also increased (P<0.05) the antioxidant potential (total-phenolic and flavonoid contents, DPPH and ABTS radical scavenging activities) of the film. A significant impact of the film was observed on lipid stability and microbiological quality and the samples stored within the T2 film showed significantly lower values for thiobarbituric acid reactive substances, free-fatty acids, peroxide values and microbial counts on days 14 and 28. The T2 film showed a significant positive effect on the sensory quality of the stored product indicating the potential of the film for controlling the quality loss during storage. |
| first_indexed | 2024-03-13T03:27:22Z |
| format | Article |
| id | doaj.art-6c8beba0081c4f1ab62d62775f2d4f04 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:22Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-6c8beba0081c4f1ab62d62775f2d4f042023-06-25T04:44:39ZengElsevierFood Chemistry Advances2772-753X2023-10-012100213Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storageFirdous Kouser0Sunil Kumar1Hina F. Bhat2Sabahu Noor3Mahnaza Manzoor4B.N. Dar5Abdo Hassoun6Abderrahmane Aït-Kaddour7Muhammad Asim Shabbir8Rana Muhammad Aadil9Zuhaib F. Bhat10Division of Livestock Products Technology, SKUAST-J, J&K, IndiaDivision of Livestock Products Technology, SKUAST-J, J&K, IndiaDivision of Animal Biotechnology, SKUAST-K, J&K, IndiaDivision of Livestock Products Technology, SKUAST-J, J&K, IndiaDivision of Dairy Engineering, SKUAST-J, J&K, IndiaDepartment of Food Technology, IUST, J&K, IndiaUMRt 1158 BioEcoAgro, USC ANSES, INRAe, Université Littoral Côte d'Opale, University Artois, University Lille, University Picardie Jules Verne, University Liège, Junia, Boulogne-sur-Mer F-62200, FranceINRAE, VetAgro Sup, UMRF, Université Clermont Auvergne, Aurillac 15000, FranceNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDivision of Livestock Products Technology, SKUAST-J, J&K, India; Corresponding author.A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with optimum characteristics was developed using 0.5% T. bellerica extract and characterized for various physicochemical and oxidative properties. The cheese samples were packaged within the films (T1 = control film, T2 = film containing 0.5% T. bellerica) and stored for four weeks at 4±1°C along with control samples. The addition of T. bellerica significantly increased the thickness and density and decreased the moisture content, transparency, solubility and water-vapour transmission rate of the film. It also increased (P<0.05) the antioxidant potential (total-phenolic and flavonoid contents, DPPH and ABTS radical scavenging activities) of the film. A significant impact of the film was observed on lipid stability and microbiological quality and the samples stored within the T2 film showed significantly lower values for thiobarbituric acid reactive substances, free-fatty acids, peroxide values and microbial counts on days 14 and 28. The T2 film showed a significant positive effect on the sensory quality of the stored product indicating the potential of the film for controlling the quality loss during storage.http://www.sciencedirect.com/science/article/pii/S2772753X23000333T. bellericaBioactive filmCheeseLipid stabilityMicrobial and sensory quality |
| spellingShingle | Firdous Kouser Sunil Kumar Hina F. Bhat Sabahu Noor Mahnaza Manzoor B.N. Dar Abdo Hassoun Abderrahmane Aït-Kaddour Muhammad Asim Shabbir Rana Muhammad Aadil Zuhaib F. Bhat Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage Food Chemistry Advances T. bellerica Bioactive film Cheese Lipid stability Microbial and sensory quality |
| title | Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| title_full | Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| title_fullStr | Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| title_full_unstemmed | Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| title_short | Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| title_sort | effectiveness of terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage |
| topic | T. bellerica Bioactive film Cheese Lipid stability Microbial and sensory quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23000333 |
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