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

Basit Öğe Kaydı
dc.contributor.authorUnal, Gulfem
dc.contributor.authorAkyil, Didem Ekin
dc.contributor.authorAkalin, Ayse Sibel
dc.date.accessioned2024-08-31T07:49:56Z
dc.date.available2024-08-31T07:49:56Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractResearch 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 2 and 20 % N2) 2 ) 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 center dot (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 rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. Novelty and scientific contribution. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.en_US
dc.description.sponsorshipEge University Office of Scientific Research Projects [2014-ZRF-013]en_US
dc.description.sponsorshipPart of this research was supported by the Ege University Office of Scientific Research Projects with the project 'The effect of modified atmosphere packaging on shelf life and quality characteristics in the production of probiotic lor cheese' (project no: 2014-ZRF-013).en_US
dc.identifier.doi10.17113/ftb.62.02.24.8421
dc.identifier.endpage241en_US
dc.identifier.issn1330-9862
dc.identifier.issn1334-2606
dc.identifier.issue2en_US
dc.identifier.pmid39045297en_US
dc.identifier.scopus2-s2.0-85200112119en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage230en_US
dc.identifier.urihttps://doi.org/10.17113/ftb.62.02.24.8421
dc.identifier.urihttps://hdl.handle.net/11454/105041
dc.identifier.volume62en_US
dc.identifier.wosWOS:001287720000009en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherFaculty Food Technology Biotechnologyen_US
dc.relation.ispartofFood Technology and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectOreganoen_US
dc.subjectRosemaryen_US
dc.subjectLor Cheeseen_US
dc.subjectProbiotic Viabilityen_US
dc.subjectAntioxidant Activityen_US
dc.titleEvaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packagingen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu