The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening

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Kheirkhah Foghara S.; JAFARIAN S.; ZOMORODI SH.; Roozbeh L.; KHOSROWSHAHI ASL A.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2021 | Volume:8 | Issue:2 Page(s): 88-101

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Title

The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening

Author(s)

Keywords

Basil seed mucilageQ1

Cheddar cheeseQ1

NanocoatingQ1

Zinc oxide nanoparticlesQ1

Microbial qualityQ1

Abstract

Cheddar cheese is a hard type of cheese. It is coated traditionally with a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of Basil seed mucilage containing Zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0. 25, and 0. 5% on the quality properties of Cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0. 5% of ZnO-NP. Also, during ripening, in all samples, the number of non-starters lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (P<0. 01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold, and yeast increased significantly during storage, which was the lowest in samples with a coating containing ZnO-NP (P<0. 01). In addition, ZnO-NP coatings prevented mold growth on the surface of Cheddar cheese samples. According to the results obtained from this study, Basil seed mucilage containing 0. 5% ZnO-NP can be used as a coating in Cheddar cheese without any adverse effect on the flavor of the cheese.

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APA: Copy

Kheirkhah Foghara, S., JAFARIAN, S., ZOMORODI, SH., Roozbeh, L., & KHOSROWSHAHI ASL, A.. (2021). The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 88-101. SID. https://sid.ir/paper/410018/en

Vancouver: Copy

Kheirkhah Foghara S., JAFARIAN S., ZOMORODI SH., Roozbeh L., KHOSROWSHAHI ASL A.. The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):88-101. Available from: https://sid.ir/paper/410018/en

IEEE: Copy

S. Kheirkhah Foghara, S. JAFARIAN, SH. ZOMORODI, L. Roozbeh, and A. KHOSROWSHAHI ASL, “The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 88–101, 2021, [Online]. Available: https://sid.ir/paper/410018/en

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