基于蚕蛹蛋白的薄膜与基于长春花叶提取物的纳米颗粒相结合,提高了切达干酪的脂质稳定性和微生物质量

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2024-08-06 DOI:10.1016/j.fhfh.2024.100183
Sabahu Noor , Sunil Kumar , Hina F. Bhat , Abdo Hassoun , Rana Muhammad Aadil , S.A. Khandi , Mandeep S. Azad , Gholamreza Abdi , Zuhaib F. Bhat
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引用次数: 0

摘要

该研究旨在开发一种基于蚕蛹蛋白的薄膜,以提高切达干酪的脂质氧化稳定性和微生物稳定性。蚕蛹蛋白薄膜的生物活性特性是通过采用绿色方法合成的最佳含量(2.0%)的长春花叶提取物纳米粒子(Cat-Ros-NPs)来实现的。在 90 天的试验期间(4±1 °C),将奶酪样品包装在经过处理的薄膜中(T2,含有 2.0% 的 Cat-Ros-NPs),并与对照样品[对照组(不含任何薄膜的奶酪样品)、T0(不含任何生物活性剂的薄膜中的奶酪样品)和 T1{含有 2.0% 的蔷薇叶提取物(Cat-Ros-Ext)的薄膜中的奶酪样品}]进行比较。添加生物活性剂(Cat-Ros-Ext 或 Cat-Ros-NPs)增加了薄膜的厚度(微米)和密度(克/毫升),从而降低了透光率(%)、溶解度(%)、含水量(%)和水蒸气透过率(毫克/平方米)。两种生物活性剂都增加了薄膜的红度(a*)和黄度(b*),同时降低了亮度(L*)。薄膜增强了贮藏期间封闭奶酪样品的抗氧化和抗菌性能,T2 薄膜中包装的样品的抗氧化和抗菌性能值最高。包装在 T2 和 T1 薄膜中的奶酪样品的脂质氧化值和微生物数量都明显较低。薄膜(T2 和 T1)对第 30 天后的蛋白质氧化(总羰基含量)和第 60 天后的感官质量也有积极影响。我们的研究结果表明,蚕蛹蛋白可成功用于开发切达奶酪的生物活性包装。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T2, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T0 (cheese samples within the films without any bioactive agent) and T1 {cheese samples within the films containing 2.0% C. roseus leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt2). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T2 films. The cheese samples packaged within T2 and T1 films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T2 and T1) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese.

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CiteScore
4.50
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审稿时长
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