Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
MetadataShow full item record
Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions formulation was 2.0% (w/w) sodium alginate, 0.5% (w/w) mandarin fiber, 2.5% (w/w) Tween 80 and 1.5%, 2.0% or 2.5% (w/w) of OEO. Particle size, ζ-potential, apparent viscosity and whiteness index of nanoemulsions were assessed. Water vapor resistance of coatings was evaluated as well as their antimicrobial efficiency against inoculated Staphylococcus aureus and native microbiota growth during refrigerated storage. Headspace gases were measured as an indicator of bacterial activity and sensory alterations such as color and texture of cheese pieces were studied. Coatings with at least 2.0% (w/w) OEO decreased Staphylococcus aureus population from 6.0 to 4.6 log CFU/g after 15 days. Coated-cheese pieces containing 2.5% (w/w) OEO inhibited psychrophilic bacteria or molds and yeasts growth during 6 or 24 days of storage, respectively. Consequently, the atmosphere into the sealed tracks was stabilized and the outward appearance of cheese pieces was preserved. Thus, the present work evidences the feasibility of using mandarin fiber with high nutritional properties and sodium alginate acting as texturizing agents, to form OEO-loaded coatings onto low-fat cut cheese in order to extend its shelf life.
Is part ofFood Control, 2017, vol. 76, p. 1–12
European research projects
Showing items related by title, author, creator and subject.
Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Elsevier, 2015-05-01)Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits ...
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions Artiga Artigas, María; Acevedo Fani, Alejandra; Martín Belloso, Olga (Elsevier, 2017)The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween ...
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach Artiga Artigas, María; Guerra-Rosas, María Inés; Morales-Castro, Juliana; Salvia Trujillo, Laura; Martín Belloso, Olga (Elsevier, 2018)A pseudo-ternary phase experimental approach was used to model the influence of the mixture components concentration on the nanoemulsions properties as ternary systems. For this, several types of essential oils (EO) were ...