The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese
Authors
Miljković, MionaDavidović, Slađana
Davidović, Slađana
Radovanović, Neda
Dimitrijević, Suzana
Article (Published version)
Metadata
Show full item recordAbstract
In this work, the pectin/oregano oil nanoemulsion coatings were investigated, in order to prolong the shelf-life of cheese. The water vapor barrier, mechanical and antimicrobial activity of prepared nanoemulsion coatings were examined. In addition, the textural properties of uncoated and pectin/oregano oil coated cheeses were followed for 2 weeks. The results showed that obtained coatings possessed high antimicrobial activity toward E. coli, S. aureus and C. albicans and satisfied mechanical and water vapor barrier resistance. The coatings were also effective on reducing losses of weight and firmness of cheeses. Overall, antimicrobial nanoemulsion/edible films from renewable sources were successfully produced and showed high potential to be applicable in food industry to prolong the shelf-life of cheeses.
Keywords:
oregano oil / edible coating / pectinSource:
Journal of International Scientific Publications Agriculture & Food, 2017, 5, 131-138Publisher:
- Sciences Invest
Funding / projects:
- Application of biotechnological methods for sustainable exploitation of by-products of agro-industry (RS-MESTD-Technological Development (TD or TR)-31035)
- Advanced technologies for monitoring and environmental protection from chemical pollutants and radiation burden (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43009)
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Miljković, Miona AU - Davidović, Slađana AU - Davidović, Slađana AU - Radovanović, Neda AU - Dimitrijević, Suzana PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6247 AB - In this work, the pectin/oregano oil nanoemulsion coatings were investigated, in order to prolong the shelf-life of cheese. The water vapor barrier, mechanical and antimicrobial activity of prepared nanoemulsion coatings were examined. In addition, the textural properties of uncoated and pectin/oregano oil coated cheeses were followed for 2 weeks. The results showed that obtained coatings possessed high antimicrobial activity toward E. coli, S. aureus and C. albicans and satisfied mechanical and water vapor barrier resistance. The coatings were also effective on reducing losses of weight and firmness of cheeses. Overall, antimicrobial nanoemulsion/edible films from renewable sources were successfully produced and showed high potential to be applicable in food industry to prolong the shelf-life of cheeses. PB - Sciences Invest T2 - Journal of International Scientific Publications Agriculture & Food T1 - The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese EP - 138 SP - 131 VL - 5 UR - https://hdl.handle.net/21.15107/rcub_technorep_6247 ER -
@article{ author = "Miljković, Miona and Davidović, Slađana and Davidović, Slađana and Radovanović, Neda and Dimitrijević, Suzana", year = "2017", abstract = "In this work, the pectin/oregano oil nanoemulsion coatings were investigated, in order to prolong the shelf-life of cheese. The water vapor barrier, mechanical and antimicrobial activity of prepared nanoemulsion coatings were examined. In addition, the textural properties of uncoated and pectin/oregano oil coated cheeses were followed for 2 weeks. The results showed that obtained coatings possessed high antimicrobial activity toward E. coli, S. aureus and C. albicans and satisfied mechanical and water vapor barrier resistance. The coatings were also effective on reducing losses of weight and firmness of cheeses. Overall, antimicrobial nanoemulsion/edible films from renewable sources were successfully produced and showed high potential to be applicable in food industry to prolong the shelf-life of cheeses.", publisher = "Sciences Invest", journal = "Journal of International Scientific Publications Agriculture & Food", title = "The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese", pages = "138-131", volume = "5", url = "https://hdl.handle.net/21.15107/rcub_technorep_6247" }
Miljković, M., Davidović, S., Davidović, S., Radovanović, N.,& Dimitrijević, S.. (2017). The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese. in Journal of International Scientific Publications Agriculture & Food Sciences Invest., 5, 131-138. https://hdl.handle.net/21.15107/rcub_technorep_6247
Miljković M, Davidović S, Davidović S, Radovanović N, Dimitrijević S. The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese. in Journal of International Scientific Publications Agriculture & Food. 2017;5:131-138. https://hdl.handle.net/21.15107/rcub_technorep_6247 .
Miljković, Miona, Davidović, Slađana, Davidović, Slađana, Radovanović, Neda, Dimitrijević, Suzana, "The use of nanoemulsion-based edible coatings to prolong the shelflife of cheese" in Journal of International Scientific Publications Agriculture & Food, 5 (2017):131-138, https://hdl.handle.net/21.15107/rcub_technorep_6247 .