Application of a Whey Protein Edible Film Incorporated with Cumin Essential Oil in Cheese Preservation
Source abstract
Abstract
Iranian white cheese has a dynamic microbial load and moisture content of about 50%–60% and a short shelf-life (about 10 days). As a result, this research aimed to prolong the shelf-life of Iranian white cheese using an antimicrobial whey protein concentrate (WPC) edible coating enriched with 1 and 2% of cumin essential oil (CEO). The microbiological (total bacteria, lactic acid bacteria, and dairy-related pathogen risk), physicochemical (fat, protein, pH, titratable acidity, moisture, and total solid content), color, texture, organoleptic, and sensorial properties of the cheese samples were assessed during 28 days of storage at 4–5 °C. The integration of the WPC and the CEO reduced the moisture content of the films and improved their durability. The presence of the CEO significantly enhanced the mechanical attributes of the films, i.e., Young’s modulus and tensile strength. Cheese samples coated with WPC containing 1 and 2% CEO maintained the moisture content of the cheese samples, decreased the counts of Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli (EHEC) by 2 log after 28 days of storage. The yeast and mold count decreased from 4.6 log CFU·g−1 to 2.1 and 2 log CFU·g−1. The edible coating did not affect the color or texture of samples during the 28 days of storage. The sensory qualities of all samples were identical, demonstrating that the coating did not influence the curd cheese flavor. This study demonstrated that an edible coating made of WPC with the addition of CEO could effectively improve the shelf-life of Iranian white cheese, contribute to the development of a more sustainable manufacturing process, and increase its functional value.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Essential Oils and Antimicrobial Activity · Nanocomposite Films for Food Packaging · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4913815739, Iran
Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 1415845371, Iran
Department of Food Science and Technology, Central Tehran Branch, Islamic Azad University, Tehran 1955847881, Iran
Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
Packaging Technology Center, Institute of Food Technology, Campinas 13070-178, SP, Brazil
Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan 4513956184, Iran
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan 4513956184, Iran
Funding
Iran Dairy Industries Co. (Pegah) · São Paulo Research Foundation (FAPESP)
References (39)
Show source-provided references
1. Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures10.3168/jds.S0022-0302(06)72308-6 ↗
2. Microbial and Chemical Parameters of Traditional Siahmazgi Cheese Produced in Zanjan Province, Iran
3. Monitoring the Chemical and Textural Changes during Ripening of Iranian White Cheese Made with Different Concentrations of Starter10.3168/jds.S0022-0302(06)72368-2 ↗
4. Pulsed Light and Antimicrobial Combination Treatments for Surface Decontamination of Cheese: Favorable and Antagonistic Effects10.3168/jds.2016-11582 ↗
5. Kandasamy, S., Yoo, J., Yun, J., Kang, H.B., Seol, K.H., Kim, H.W., and Ham, J.S. (2021). Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. Coatings, 11.10.3390/coatings11091056 ↗
6. Application of Edible Coating with Essential Oil in Food Preservation10.1080/10408398.2018.1456402 ↗
7. Effect of Liquid Whey Protein Concentrate–Based Edible Coating Enriched with Cinnamon Carbon Dioxide Extract on the Quality and Shelf Life of Eastern European Curd Cheese10.3168/jds.2020-18732 ↗
8. Al-Moghazy, M., El-sayed, H.S., Salama, H.H., and Nada, A.A. (2021). Edible Packaging Coating of Encapsulated Thyme Essential Oil in Liposomal Chitosan Emulsions to Improve the Shelf Life of Karish Cheese. Food Biosci., 43.10.1016/j.fbio.2021.101230 ↗
9. Ket-on, A., Pongmongkol, N., Somwangthanaroj, A., Janjarasskul, T., and Tananuwong, K. (2016). Properties and Storage Stability of Whey Protein Edible Film with Spice Powders. J. Food Sci. Technol., 53.10.1007/s13197-016-2259-z ↗
10. Stability of the Mechanical Properties of Edible Films Based on Whey Protein Isolate during Storage at Different Relative Humidity10.1016/j.foodhyd.2007.12.003 ↗
11. Essential Oils, Phenolics, and Antioxidant Activities of Different Parts of Cumin (Cuminum Cyminum L.)10.1021/jf102248j ↗
12. Use of Cuminum cyminum Essential Oil and Biarum Carduchcorum Water Extract on Shelf-Life Extension of Lambs at Cold Storage10.29252/nfsr.6.3.23 ↗
13. Effect of Freezing on Physical Properties of Whey Protein Emulsion Films10.1016/j.foodhyd.2012.10.022 ↗
14. Wang, Q., Yu, H., Tian, B., Jiang, B., Xu, J., Li, D., Feng, Z., and Liu, C. (2019). Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese. Coatings, 9.10.3390/coatings9090583 ↗
15. Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil10.17113/ftb.54.01.16.3889 ↗
16. Pedro, S., Pereira, L., Domingues, F., Ramos, A., and Luís, Â. (2023). Optimization of Whey Protein-Based Films Incorporating Foeniculum vulgare Mill. Essential Oil. J. Funct. Biomater., 14.10.3390/jfb14030121 ↗
17. Ferraz, A.R., Goulão, M., Santo, C.E., Anjos, O., Serralheiro, M.L., and Pintado, C.M.B.S. (2023). Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics. Foods, 12.10.3390/foods12091806 ↗
18. (2012). Fermented Milks—Determination of Titratable Acidity—Potentiometric Method (Standard No. ISO/TS 11869:2012). Available online: https://www.iso.org/standard/56875.html.
19. (2013). Cheese and Processed Cheese—Determination of the Total Solids Content (Reference Method)—Technical Corrigendum 1 (Standard No. ISO 5534:2004/Cor 1:2013). Available online: https://www.iso.org/standard/63977.html.
20. ISIRI (2014). Cheese Production Safety and Standard Criteria, ISIRI.
21. Effects of Starter Level, Draining Time and Aging on the Physicochemical, Organoleptic and Rheological Properties of Feta Cheese10.1111/j.1471-0307.1996.tb02494.x ↗
22. Chemical Composition and Antimicrobial Activity of Essential Oils from Cuminum cyminum L. Collected in Different Areas of Morocco10.1016/j.fbio.2018.01.004 ↗
23. Agro-Morphological and Phytochemical Diversity of Iranian Cuminum cyminum Accessions10.1016/j.indcrop.2017.02.003 ↗
24. Essential Oils: Their Antibacterial Properties and Potential Applications in Foods—A Review10.1016/j.ijfoodmicro.2004.03.022 ↗
25. Guo, Y., Baschieri, A., Amorati, R., and Valgimigli, L. (2021). Synergic Antioxidant Activity of γ-Terpinene with Phenols and Polyphenols Enabled by Hydroperoxyl Radicals. Food Chem., 345.10.1016/j.foodchem.2020.128468 ↗
26. Rice Terpene Synthase 24 (OsTPS24) Encodes a Jasmonate-Responsive Monoterpene Synthase That Produces an Antibacterial γ-Terpinene against Rice Pathogen10.1016/j.jplph.2015.12.008 ↗
27. Composition and Biological Activity of the Essential Oil from Thapsia Minor, a New Source of Geranyl Acetate10.1016/j.indcrop.2011.06.030 ↗
28. Kontogianni, V.G., Kasapidou, E., Mitlianga, P., Mataragas, M., Pappa, E., Kondyli, E., and Bosnea, L. (2022). Production, Characteristics and Application of Whey Protein Films Activated with Rosemary and Sage Extract in Preserving Soft Cheese. LWT, 155.10.1016/j.lwt.2021.112996 ↗
29. Active Edible Furcellaran/Whey Protein Films with Yerba Mate and White Tea Extracts: Preparation, Characterization and Its Application to Fresh Soft Rennet-Curd Cheese10.1016/j.ijbiomac.2019.11.102 ↗
30. Effect of Different Combinations of Glycerol and/or Trehalose on Physical and Structural Properties of Whey Protein Concentrate-Based Edible Films10.1016/j.foodhyd.2015.12.037 ↗
31. Effect of Storage Conditions on the Physicochemical Characteristics of Edible Films Based on Whey Protein Concentrate and Liquid Smoke10.1016/j.foodhyd.2018.08.015 ↗
32. Soft Cheese Supplemented with Black Cumin Oil: Impact on Food Borne Pathogens and Quality during Storage10.1016/j.sjbs.2013.10.005 ↗
33. Seydim, A.C., Sarikus-Tutal, G., and Sogut, E. (2020). Effect of Whey Protein Edible Films Containing Plant Essential Oils on Microbial Inactivation of Sliced Kasar Cheese. Food Packag. Shelf Life, 26.10.1016/j.fpsl.2020.100567 ↗
34. Isolation and Characterization of Phenolic Compounds from Selected Foods of Plant Origin Using Modern Spectroscopic Approaches10.1016/B978-0-444-64057-4.00007-7 ↗
35. Therapeutic Potentials of the Most Studied Flavonoids: Highlighting Antibacterial and Antidiabetic Functionalities10.1016/B978-0-444-64181-6.00003-6 ↗
36. El-Sayed, H.S., and El-Sayed, S.M. (2021). A Modern Trend to Preserve White Soft Cheese Using Nano-Emulsified Solutions Containing Cumin Essential Oil. Environ. Nanotechnol. Monit. Manag., 16.10.1016/j.enmm.2021.100499 ↗
37. Microbiological, Biochemical and Technological Properties of Turkish White Cheese “Beyaz Peynir”10.1016/S0958-6946(02)00055-9 ↗
38. Incorporation of Lactobacillus Acidophilus in Minas Fresh Cheese and Its Implications for Textural and Sensorial Properties during Storage10.1016/j.idairyj.2004.12.011 ↗
39. The Effect of Addition of Black Cumin (Nigella Sativa L.) and Ripening Period on Proteolysis, Sensory Properties and Volatile Profiles of Erzincan Tulum (Şavak) Cheese Made from Raw Akkaraman Sheep’s Milk10.1016/j.smallrumres.2015.12.004 ↗