Pablo B.R.A. Alloh , Marwa M. El-Said , Hoda S. El-Sayed , Denis A. Baranenko , Tamer M. El-Messery
{"title":"使用含有超临界迷迭香、百里香和芫荽提取物作为抗菌剂的可食用涂层延长超滤奶酪的保质期","authors":"Pablo B.R.A. Alloh , Marwa M. El-Said , Hoda S. El-Sayed , Denis A. Baranenko , Tamer M. El-Messery","doi":"10.1016/j.foodcont.2024.110479","DOIUrl":null,"url":null,"abstract":"<div><p>Currently, supercritical extraction allows for the “green” isolation of plant antimicrobial components and their subsequent use in the food industry. The study aims to extend the shelf life of ultrafiltered cheese by using edible coatings containing supercritical fluid extracts (SFEs) of <em>Rosmarinus officinalis</em> L., <em>Thymus vulgaris</em> and <em>Coriandrum sativum</em> L. The SFEs chemical profiling was studied using GC-MS. Ten emulsion coating formulations were prepared using whey protein concentrate and the SFEs. The antimicrobial activity of coatings was assessed using well diffusion assay. Their effect on shelf life, physicochemical and sensory characteristics of the ultrafiltered cheese samples was investigated. GC/MS analysis of <em>Rosmarinus officinalis</em> L., <em>Thymus vulgaris</em> and <em>Coriandrum sativum</em> L. showed that 1,8-Cineol, <em>m</em>-Cymene, and Linalool are the major compounds with 35.4, 41.6, and 61.3 % respectively. The particle size of all formulations ranged from 157.3 to 453.7 nm and had a broad size distribution with a low Polydispersity Index values ranging from 0.35 to 0.49. The obtained Zeta potential values from −27.8 to −36.0 mV indicate the stability of the SFE-emulsion formulations. The antimicrobial trials showed that formulations, that mainly contained <em>Thymus vulgaris,</em> demonstrated more inhibition effect against all tested strains than other formulas with inhibition zone diameter ranged between 10.7 and 16.3 mm and followed by formulations, that mainly contained <em>Rosmarinus officinalis</em> L.<em>,</em> with inhibition zones diameter between 6.7 and 11.7 mm depending on microbial type. Combining rosemary and coriander extracts synergistically enhanced their antimicrobial effect and extended the shelf life of cheese beyond 40 days.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents\",\"authors\":\"Pablo B.R.A. Alloh , Marwa M. El-Said , Hoda S. El-Sayed , Denis A. Baranenko , Tamer M. El-Messery\",\"doi\":\"10.1016/j.foodcont.2024.110479\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Currently, supercritical extraction allows for the “green” isolation of plant antimicrobial components and their subsequent use in the food industry. The study aims to extend the shelf life of ultrafiltered cheese by using edible coatings containing supercritical fluid extracts (SFEs) of <em>Rosmarinus officinalis</em> L., <em>Thymus vulgaris</em> and <em>Coriandrum sativum</em> L. The SFEs chemical profiling was studied using GC-MS. Ten emulsion coating formulations were prepared using whey protein concentrate and the SFEs. The antimicrobial activity of coatings was assessed using well diffusion assay. Their effect on shelf life, physicochemical and sensory characteristics of the ultrafiltered cheese samples was investigated. GC/MS analysis of <em>Rosmarinus officinalis</em> L., <em>Thymus vulgaris</em> and <em>Coriandrum sativum</em> L. showed that 1,8-Cineol, <em>m</em>-Cymene, and Linalool are the major compounds with 35.4, 41.6, and 61.3 % respectively. The particle size of all formulations ranged from 157.3 to 453.7 nm and had a broad size distribution with a low Polydispersity Index values ranging from 0.35 to 0.49. The obtained Zeta potential values from −27.8 to −36.0 mV indicate the stability of the SFE-emulsion formulations. The antimicrobial trials showed that formulations, that mainly contained <em>Thymus vulgaris,</em> demonstrated more inhibition effect against all tested strains than other formulas with inhibition zone diameter ranged between 10.7 and 16.3 mm and followed by formulations, that mainly contained <em>Rosmarinus officinalis</em> L.<em>,</em> with inhibition zones diameter between 6.7 and 11.7 mm depending on microbial type. Combining rosemary and coriander extracts synergistically enhanced their antimicrobial effect and extended the shelf life of cheese beyond 40 days.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-03-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524001968\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524001968","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents
Currently, supercritical extraction allows for the “green” isolation of plant antimicrobial components and their subsequent use in the food industry. The study aims to extend the shelf life of ultrafiltered cheese by using edible coatings containing supercritical fluid extracts (SFEs) of Rosmarinus officinalis L., Thymus vulgaris and Coriandrum sativum L. The SFEs chemical profiling was studied using GC-MS. Ten emulsion coating formulations were prepared using whey protein concentrate and the SFEs. The antimicrobial activity of coatings was assessed using well diffusion assay. Their effect on shelf life, physicochemical and sensory characteristics of the ultrafiltered cheese samples was investigated. GC/MS analysis of Rosmarinus officinalis L., Thymus vulgaris and Coriandrum sativum L. showed that 1,8-Cineol, m-Cymene, and Linalool are the major compounds with 35.4, 41.6, and 61.3 % respectively. The particle size of all formulations ranged from 157.3 to 453.7 nm and had a broad size distribution with a low Polydispersity Index values ranging from 0.35 to 0.49. The obtained Zeta potential values from −27.8 to −36.0 mV indicate the stability of the SFE-emulsion formulations. The antimicrobial trials showed that formulations, that mainly contained Thymus vulgaris, demonstrated more inhibition effect against all tested strains than other formulas with inhibition zone diameter ranged between 10.7 and 16.3 mm and followed by formulations, that mainly contained Rosmarinus officinalis L., with inhibition zones diameter between 6.7 and 11.7 mm depending on microbial type. Combining rosemary and coriander extracts synergistically enhanced their antimicrobial effect and extended the shelf life of cheese beyond 40 days.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.