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Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Authors :
Ünal, Gülfem
Akyıl, Didem Ekin
Akalın, Ayşe Sibel
Ünal, Gülfem
Akyıl, Didem Ekin
Akalın, Ayşe Sibel
Source :
Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 62; Issue 2
Publication Year :
2024

Abstract

Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. Experimental approach. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. Results and conclusions. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosem<br />Pozadina istraživanja. Neki začini pridodaju funkcionalna svojstva hrani, naročito zbog svojih antibakterijskih i antioksidacijskih učinaka. S druge strane, pakiranje u modificiranoj atmosferi se razmatra kao zamjena vakuumskom pakiranju, radi očuvanja funkcionalnih i senzorskih svojstava hrane. S obzirom na to da je rok trajanja skute prilično kratak, poželjno je koristiti različite metode pakiranja, kao što je pakiranje u modificiranoj atmosferi. Osim toga, dodatak začinskog bilja daje okus siru i poboljšava njegova funkcionalna svojstva. Eksperimentalnipristup. U ovom su istraživanju mažuran (Origanum onites) ili ružmarin (Rosmarinus officinalis) dodani probiotičkoj skuti (u Turskoj poznat pod nazivom lor), koja sadržava bakterije Lactobacillus acidophilus La-5 i Bifidobacterium lactis Bb-12, pakiranoj u modificiranoj atmosferi (80 % CO2 i 20 % N2) ili u vakuumu. Ispitana su fizikalno-kemijska, mikrobiološka i senzorska svojstva uzoraka skute, te njihova antioksidacijska i proteolitička aktivnost. Rezultati i zaključci. Dodatak začina nije negativno utjecao na broj živih bakterija B. lactis i L. acidophilus, a uzorci skute sadržavali su minimalno 8 log CFU/g obiju probiotičkih bakterija tijekom 35 dana. U usporedbi s vakuumom, modificirana atmosfera je povećala preživljavanje B. lactis i L. acidophilus u skuti s dodatkom ružmarina u prvih nekoliko tjedana skladištenja. Dodatak začina bitno je povećao ukupni udjel fenola u skuti i njezinu antioksidacijsku aktivnost, bez obzira na tip pakiranja. Modificirana atmosfera je u usporedbi s vakuumom poboljšala antioksidacijsku aktivnost skute s dodatkom začina nakon 14. i 28. dana. Skuta s dodatkom ružmarina pakirana u modificiranoj atmosferi imala je najveću sposobnost uklanjanja DPPH radikala te proteolitičku aktivnost tijekom skladištenja. Uzorak s ružmarinom pakiran u modificiranoj atmosferi dobio je najveće ocjene okusa i arome tijekom skladištenja. Obogaćivanjem začinom i pakiranjem u modificiranoj atmosferi pobolj

Details

Database :
OAIster
Journal :
Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 62; Issue 2
Notes :
application/pdf, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1452940109
Document Type :
Electronic Resource