在这项研究中,在冷藏条件下储存56天,评估了含有黄瓜皮提取物(CPE)和孜然精油(CEO)的明胶-淀粉(GS)复合涂层对超滤(UF)奶酪货架期延长的影响。通过微波方法获得的氢乙醇CPE在总酚含量方面显示出最佳结果,降低功率,2,2'-二苯基-1-吡啶酰肼(DPPH)活性,和2,2-偶氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除活性与浸没和超声方法相比。研究的治疗方法如下:对照(C),GS,CPE,CEO,GS-CPE,GS-CEO,和GS-CPE-CEO。经处理的干酪样品的扫描电子显微镜表面形貌显示,集成,完美无瑕,在GS-CPE-CEO处理的奶酪片上和同质层。所有处理均显着(p≤0.05)降低了总活菌数,精神科细菌,和酵母霉菌种群与对照组相比。将CEO和/或CPE添加到GS显着(p≤0.05)控制了物理特性的不良变化,比如体重,颜色,和奶酪片的硬度。在整个储存时间内,在水分方面,与未涂覆的奶酪样品相比,涂覆的奶酪切片显示出更稳定的化学特征,脂质氧化,pH值,和可滴定酸度(TA)。对制剂的感官评估表明,含有CPE和CEO的GS涂层显着(p≤0.05)对感官特征(味道,气味,纹理,和整体可接受性)在存储时间内的奶酪样品。结论是,含有CPE和CEO的GS复合涂层可以改善微生物,物理,化学,超滤(UF)奶酪在冷藏过程中的感官特征。
In this study, the effects of gelatin-starch (GS) composite coating containing cucumber peel extract (CPE) and cumin essential oil (CEO) were evaluated on the shelf life enhancement of ultrafiltered (UF) cheese during 56 days of storage under refrigerated conditions. The obtained hydroethanolic CPE by the microwave method showed the best results in terms of the total phenolic content, reducing power, 2,2\'-diphenyl-1-picrylhydrazyl (DPPH) activity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity compared to the immersion and ultrasound methods. The studied treatments were as follows: Control (C), GS, CPE, CEO, GS-CPE, GS-CEO, and GS-CPE-CEO. Scanning electron microscopic surface morphology of treated cheese samples showed the formation of a firm, integrated, flawless, and homogenous layer on the cheese slices of the GS-CPE-CEO treatment. All treatments significantly (p ≤ .05) decreased the total viable count, psychotropic bacteria, and yeast-mold population compared to the control group. Adding CEO and/or CPE to GS significantly (p ≤ .05) controlled undesirable changes in physical characteristics, such as weight, color, and hardness of the cheese slices. Throughout storage time, the coated cheese slices showed more stable chemical features in comparison to the uncoated cheese samples in terms of moisture, lipid oxidation, pH, and titratable acidity (TA). Sensory evaluation of the preparations showed that the GS coating containing CPE and CEO significantly (p ≤ .05) had pleasant effects on the sensory features (taste, odor, texture, and overall acceptability) of the cheese samples during storage time. It was concluded that composite coating of GS containing CPE and CEO could improve the microbial, physical, chemical, and sensory features of ultrafiltration (UF) cheese during refrigerated storage.