Optimization of the Effect of Aloe Vera Gel, Gum Arabic and Liquid Smoke Coatings on Microbial Changes of Lactic Cheese

Articles in Press

Document Type : Research Paper

Authors

1 MSc of Food Hygiene and Quality Control, Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.

2 Assistant Professor of Food Science and technology, Department of food hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.

3 Assistant Professor of Food Hygiene, Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.

4 Associate Professor of Microbiology, Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran.

Abstract

Introduction: Cheese as a popular food product, can be easily spoiled by microorganisms such as fungi and bacteria during storage. The aim of this research was to investigate the role of edible coating based on liquid smoke essence (0, 0.5 and 1% v/v/), aloe vera gel (0, 10 and 20% v/v) and gum Arabic (0.5 and 10% w/v) on controlling rate of microbial growth in lactic cheese and optimizing the process by response surface methodology. Methods: lactic cheese was produced and cut into 3×3×3 cm pieces. Then the samples were immersed in the coating solutions for 5 min and incubated for 8 hours at 8 °C and RH 85% to be dried. Finally, samples were packed and kept for 21 days at 4 °C and bacterial total count and mold and yeast count were conducted. Results: Based on the results, the minimum bacterial colonies (4.278 Log CFU/g) which were observed belonged to the samples that were coated by maximum amount of smoke essence and aloe vera gel. Also, Arabic gum could be effective on reducing bacterial total count but less than other treatments. In case of mold and yeast count, best results (2.477 Log CFU/g), were observed at highest percent of smoke essence and other parameters did not have significant effect. Conclusion: Based on the optimization model provided by the software and in order to achieve maximum shelf life, best coating should be contained of 1% v/v smoke essence, 20% v/v aloe vera gel and 10% w/v gum.

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References

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Journal of Nutrition,Fasting and Health

Articles in Press, Accepted Manuscript
Available Online from 22 February 2025

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History

  • Receive Date: 22 October 2024
  • Revise Date: 20 November 2024
  • Accept Date: 22 February 2025

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