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Arab, M., Lashkari, H., Niakosari, M., Eskandari, M. (2023). Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix. , 18(6), 167-180. doi: 10.22067/ifstrj.2023.81216.1237
Mohammad Sadegh Arab; Hannan Lashkari; Mehrdad Niakosari; Mohammad Hadi Eskandari. "Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix". , 18, 6, 2023, 167-180. doi: 10.22067/ifstrj.2023.81216.1237
Arab, M., Lashkari, H., Niakosari, M., Eskandari, M. (2023). 'Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix', , 18(6), pp. 167-180. doi: 10.22067/ifstrj.2023.81216.1237
Arab, M., Lashkari, H., Niakosari, M., Eskandari, M. Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix. , 2023; 18(6): 167-180. doi: 10.22067/ifstrj.2023.81216.1237

Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix

مجله پژوهشهای علوم و صنایع غذایی ایران
Volume 18, Issue 6 - Serial Number 78, January and February 2023, Pages 167-180    PDF (819.52 K)
Document Type: Research Article-en
DOI: 10.22067/ifstrj.2023.81216.1237
Authors
Mohammad Sadegh Arab1; Hannan Lashkari* 2; Mehrdad Niakosari3; Mohammad Hadi Eskandari4
1Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2Assistant Professor, Department of Food Science and Technology, Zarindasht Branch, Islamic Azad University, Zarindasht, Iran.
3Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
4Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
Abstract
This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with intelligent pH-sensitive composite film during 60 days were evaluated. The results showed that the pH significantly reduced in wrapped cheese with and without PCE (control) samples during storage. However, this reduction was more pronounced in the control sample (P<0.05). Additionally, the application of composite film on cheese affected the color during storage. It was observed that L* and a* values of the composite film-wrapped cheese were significantly higher than the control sample, but the b* values were significantly lower than the control sample. Moreover, poor microbial growth (yeasts and mold) was observed in cheese samples wrapped by composite film with purple carrot compared to the control. Also, the pH of the composite film with extract significantly decreased from 6.33 to 4.85 during storage (P < 0.05), which showed the changes of color from purple to pink. After 40 days, the color changed to pink, indicating the end of the cheese storage. Therefore, it was concluded that the pH-sensitive film, while being an effective method to improve the shelf life of mozzarella cheese, can also use as an indicator for freshness.
Keywords
Gelatin; Mozzarella cheese; Persian gum; pH-sensitive film; Purple carrot extract
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