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Traditional Aroushe Cheese Enriched by Clove Essential Oil Embedded in Nanoencapsulation: A Novel Approach for Improving Physicochemical, Texture and Sensory Attributes
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چکیده: (597 مشاهده) |
Background and Objectives: Clove essential oil is used due to its biological activity related to human health (antimicrobial and antioxidant) and flavoring application to enrich traditional aroushe cheese embedded in nanoencapsulation.
Materials and Methods: Average particles size, polydispersity index and dynamic light scattering assessments were determined on nanoencapsulated clove essential oil (NCEO). Afterwards, the samples were fortified using Aroushe as a local cheese from Sangsar tribe in Semnan province, Iran, walnut powder (0, 1.9 and 3 % w/w) and NCEO (0, 0.3 and 0.6 % w/w), which physicochemical, rheology, microbial, sensory evaluation and microstructural characteristics were investigated during 40 days of shelf life in cold storage. Variance analysis was conducted for evaluation and the tests were performed in three repetitions.
Results: NCEO caused a decline trend in pH feature due to phenolic acids and antioxidant components as well as the highest and lowest moisture levels were reported for control and Aroushe cheese with 3 % walnut and 0.6 % NCEO (AWC4) over 40 days. The most contents of fat and ash were obtained for AWC4 and Aroushe cheese with 3 % walnut and 0.3 % NCEO (AWC3) had the maximum protein. The microbial population was not distinguished in all treated samples on the 20th days of shelf life and AWC3 indicated the highest hardness, cohesiveness and springiness; nevertheless, AWC4 had the greatest adhesiveness. The maximum score was attained for AWC3 in overall acceptance of sensory evaluation and microstructure images prepared using a scanning electron microscopy exhibited that texture was uniform.
Conclusions: As a result, AWC3 was an optimal selection for treated cheese sample and had the ability to apply as biofunctional natural products.
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متن کامل [PDF 997 kb]
(179 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1402/9/30 | پذیرش: 1403/5/6 | انتشار: 1403/5/22
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