Effect of alginate beads on olfactory sensory perception of paraffin coated cheese
Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbut...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2018-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0009_effect-of-alginate-beads-on-olfactory-sensory-perception-of-paraffin-coated-cheese.php |
| _version_ | 1797899638397730816 |
|---|---|
| author | Citlalli Celeste GONZÁLEZ ARICEAGA Muhammad Inam AFZAL Muhammad UMER Syed Muhammad USMAN SHAH Haroon AHMED Muriel JACQUOT Catherine CAILLIEZ-GRIMAL |
| author_facet | Citlalli Celeste GONZÁLEZ ARICEAGA Muhammad Inam AFZAL Muhammad UMER Syed Muhammad USMAN SHAH Haroon AHMED Muriel JACQUOT Catherine CAILLIEZ-GRIMAL |
| author_sort | Citlalli Celeste GONZÁLEZ ARICEAGA |
| collection | DOAJ |
| description | Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible antimicrobial repercussions on the lactic acid flora of cheese were also examined. Alginate beads in both treatments were found to be uniform and spherical with a mean diameter of 1.69 ± 0.15 mm. Entrapped Carnobacterium maltaromaticum LMA 28 was able to produce 3-methylbutanal in sufficient amounts to facilitate diffusion through paraffin coating. The results identify bacterial encapsulation as superior to direct encapsulation of volatile compounds for imparting 3-methylbutanal olfactory notes to cheese. |
| first_indexed | 2024-04-10T08:33:11Z |
| format | Article |
| id | doaj.art-d93b1595d7164a0b951f551565405ff8 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:11Z |
| publishDate | 2018-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-d93b1595d7164a0b951f551565405ff82023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-06-0136325526010.17221/431/2016-CJFScjf-201803-0009Effect of alginate beads on olfactory sensory perception of paraffin coated cheeseCitlalli Celeste GONZÁLEZ ARICEAGA0Muhammad Inam AFZAL1Muhammad UMER2Syed Muhammad USMAN SHAH3Haroon AHMED4Muriel JACQUOT5Catherine CAILLIEZ-GRIMAL6Biomolecular Engineering Laboratory, University of Lorraine, Nancy, FranceBiomolecular Engineering Laboratory, University of Lorraine, Nancy, FranceDepartment of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, PakistanDepartment of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, PakistanDepartment of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, PakistanBiomolecular Engineering Laboratory, University of Lorraine, Nancy, FranceBiomolecular Engineering Laboratory, University of Lorraine, Nancy, FranceFlavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible antimicrobial repercussions on the lactic acid flora of cheese were also examined. Alginate beads in both treatments were found to be uniform and spherical with a mean diameter of 1.69 ± 0.15 mm. Entrapped Carnobacterium maltaromaticum LMA 28 was able to produce 3-methylbutanal in sufficient amounts to facilitate diffusion through paraffin coating. The results identify bacterial encapsulation as superior to direct encapsulation of volatile compounds for imparting 3-methylbutanal olfactory notes to cheese.https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0009_effect-of-alginate-beads-on-olfactory-sensory-perception-of-paraffin-coated-cheese.phparomaartisanal cheesebacterial encapsulation |
| spellingShingle | Citlalli Celeste GONZÁLEZ ARICEAGA Muhammad Inam AFZAL Muhammad UMER Syed Muhammad USMAN SHAH Haroon AHMED Muriel JACQUOT Catherine CAILLIEZ-GRIMAL Effect of alginate beads on olfactory sensory perception of paraffin coated cheese Czech Journal of Food Sciences aroma artisanal cheese bacterial encapsulation |
| title | Effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| title_full | Effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| title_fullStr | Effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| title_full_unstemmed | Effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| title_short | Effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| title_sort | effect of alginate beads on olfactory sensory perception of paraffin coated cheese |
| topic | aroma artisanal cheese bacterial encapsulation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0009_effect-of-alginate-beads-on-olfactory-sensory-perception-of-paraffin-coated-cheese.php |
| work_keys_str_mv | AT citlallicelestegonzalezariceaga effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT muhammadinamafzal effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT muhammadumer effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT syedmuhammadusmanshah effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT haroonahmed effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT murieljacquot effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese AT catherinecailliezgrimal effectofalginatebeadsonolfactorysensoryperceptionofparaffincoatedcheese |