Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus
| Autor: | Nazan Kavas, Derya Saygili, Gökhan Kavas |
|---|---|
| Přispěvatelé: | Ege Üniversitesi |
| Rok vydání: | 2015 |
| Předmět: |
Kashar cheese
General Chemical Engineering ginger essential oil engineering.material medicine.disease_cause Industrial and Manufacturing Engineering Whey protein isolate law.invention chemistry.chemical_compound 0404 agricultural biotechnology Coating law antimicrobial effect medicine Food science Escherichia coli Essential oil biology 04 agricultural and veterinary sciences General Chemistry Antimicrobial 040401 food science chemistry Staphylococcus aureus edible coating Water barrier biology.protein engineering Sorbitol Food Science |
| Zdroj: | CyTA - Journal of Food. 14:317-323 |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | WOS: 000372132500021 In this study, edible coating (WPIG) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) whey protein isolate (WPI) + 0.5% (w/v) alginate and 1.5% (v/v) ginger essential oil. Kashar cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 10(6) cfu/mL. After coating some of the Kashar samples with edible coating, all samples were stored at 4 degrees C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 15th and 30th days of storage. WPI was found to have good water barrier properties, which improved with the addition of 1.5% (v/v) ginger essential oil to the coating, and WPIG was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the coated samples. |
| Databáze: | OpenAIRE |
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