Effects of Aloe Vera Gel Based Active Coating Functionalized with Lemon Peel Essential Oil on Shelf Life and Quality Attributes of Cheese

Document Type : Original Research

Authors
S. S. Nejad Sajjadi 1
L. Mansouri Najand 1
F. Shahdadi 2
1 Department of Food Hygene, Faculty of Veterinary Medecine, Shahid Bahonar University of Kerman, Islamic Republic of Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Islamic Republic of Iran.
10.22034/JAST.26.6.1303
Abstract
In this study, the effect of an edible aloe vera gel-coating containing lemon peel essential oil (0, 100, and 150 ppm) on the qualitative characteristics of cheese samples was examined. Treatments included 4 groups: control (without coating), Aloe Vera Gel (AVG), AVG+100 ppm lemon peel Essential Oil (EO), and AVG+150 ppm lemon peel EO. These treatments were evaluated for 60 days in terms of physicochemical, textural, sensory, and microbial counting properties. The findings revealed that, as storage duration increased, the acidity and salt increased while pH and moisture content decreased. In evaluating the sensory properties, the effect of treatments on all sensory properties, except color scores, was significant. Samples coated with AVG and 100 ppm lemon peel EO received the highest flavor scores (4.97). As the storage time increased, the hardness, chewiness and springiness of the cheese samples increased. The samples' adhesiveness was not affected by the storage duration. At the end of the storage time, the highest total microbial, mold, and yeast counts were associated with the control cheese samples (5.37 and 4.62 log CFU g-1, respectively). The lowest amount was related to the samples coated with AVG and 150 ppm of lemon peel EO (3.92 and 3.76 log CFU g-1, respectively). In general, the use of edible coating produced with AVG and lower concentrations of lemon peel EO (100 ppm and less) improved the appearance and the flavor of cheese samples during 60 days of storage.

Keywords

Subjects

1- Abbas, H.M., Assem, F.M., Zaky, W.M., Kassem, J.M. and Omer, E.A. 2017. Antioxidant, rheological and sensorial properties of ultra-filtrated soft cheese supplemented with basil essential oil. Int. J. Dairy Sci., 12(5): 301-309.
2- Artigas, M.A., Acevedo-Fani, A. and Martín-Belloso, O. 2017. Improving the Shelf Life of Low-Fat Cut Cheese using Nanoemulsion-Based Edible Coatings Containing Oregano Essential Oil and Mandarin Fiber. Food Control., 76: 1–12.
3- Asghari, M.R. and Khalili, H. 2014. The effect of aloe vera gel on polyphenol oxidase activity, qualitative properties and shelf life of cherry fruit. J. Horticl. Sci., 28 (3): 399-406.
4- Beigomi, M., Ghods Rohani, M., Mohammadifar, M.A., Hashemi, M., valizadeh, M. and Ghanati, K. 2013. Comparison of textural and sensory characteristics of ultrafiltrated white cheese produced by paneer bad (Withania coagulans) protease and fungal rennet. Iran. J. Nutr. Sci. Food Technol., 8(1): 253-262.
5- Bennici, A. and Tani, C. 2004. Anatomical and ultrastructural study of the secretory cavity development of Citrus sinensis and Citrus limon: evaluation of schizolysigenous ontogeny. Flora., 199: 464 -475.
6- Bianchi, A., Mallmann, S., Gazoni, I., Cavalheiro, D. and Rigo, E. 2021. Effect of Acid Casein Freezing on the Industrial Production of Processed Cheese. Int. Dairy J., 118: 105043
7- Bozzi, A., Perrin, C., Austin, S. and Arce Vera, F. 2007.Quality and authenticity of commercial aloe vera gel powders. Food Chem., 103(1): 22–30.
8- Chanthaphon, S., Chanthachum, S. and Hongpattarakere, T. 2018. Antimicrobial activities of essential oils and crude extract from tropical citrus spp. against food-related microorganism. J Sci Technol., 30 (1): 125-131.
9- Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I.N. and Kontominas, M.G. 2008. Shelf-life extension and quality attributes of the whey cheese. LWT-Food Sci. Techol., 41(2): 284-294.
10- Dorosti, S., Bazmi, A., Ghanbarzadeh, B. and Ayaseh, A. 2011. Effect of brine concentration on the physicochemical properties of Iranian White cheese. J. Food Sci. Technol., 8(30): 1-10.
11- El-Sisi, A.S., Mohamed Gapr, E.S. and Kamaly, K.M. 2015. Use of Chitosan as an Edible Coating in RAS Cheese. Biolife., 3(2): 564-570.
12- Espina, L., Somolinos, M., Loran, S., Conchello, P., Garcia, D. and Pagan, R. 2011. Chemical composition of commercial Citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control, 22: 896- 902.
13- Farina, V., Passafiume, R., Tinebra, I., Scuderi, D., Saletta, F. and Gugliuzza, G. 2020. Postharvest application of aloe vera gel-based edible coating to improve the quality and storage stability of fresh-cut papaya. J. Food Qual., 200(1): 8303140
14- Gomes da Cruz, A., Buriti, F.C.A., Batista de Souza, C.H., Fonseca Faria, J.A. and Isay Saad, S.M. 2009. Probiotic cheese: health benefits, technological and stability aspects. Trends Food Sci. Technol., 20(8): 344-354.
15- Henriques, M., Santos, G., Rodrigues, A., Gomes, D., Pereira, C. and Gil, M. 2013. Replacement of conventional cheese coatings by natural whey protein edible coatings with antimicrobial activity. J. Hyg. Eng. Des., 3: 34-47.
16- Hosseini, M., Habibi Najafi, M.B. and Mohebbi, M. 2013. Assessment of physico-chemical and sensory properties of imitation cheese containing whey protein concentrate and enzyme-modified Lighvan cheese. Iran. J. Nutr. Sci. Food Ind., 8(2): 91-102.
17- Iranian International Standard. No2852:1995, 1st revision. Milk and milk productsDetermination of titrable acidity and value pH –Test method.
18- Irshad, S., Butt, M. and Younus, H. 2011. InVitro antibacterial activity of Aloe Barbadensis Miller (Aloe vera). Pharma., 1(2): 59-64 .
19- Jamshidi, F., Rahimi, S. and Fadaei Noghani, V. 2018. The Effect of Edible Aloe vera Gel-Persian Gum Film on Iranian White Cheese Properties. Iran. J. Nutr. Sci. Food Technol., 13 (1): 63-74.
20- Leitgeb, M., Kupnik, K., Knez, Ž. and Primožič, M. 2021. Enzymatic and Antimicrobial Activity of Biologically Active Samples from Aloe arborescens and Aloe barbadensis. J. Biol., 10(8): 765-771.
21- Khani, A. and Roufegari Nejad, L. 2018. Low fat UF-feta cheese production containing xanthan gum. J. Food Ind. Res., 29(1): 155-167.
22- López-Córdoba, A. 2021. Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese. Polym., 13(15): 1-11.
23- Martinez-Romero, D., Paladines, D., Valverde, M., Guillén, F., Zapata, P. J. and Valero, D. 2018. Rosehip oil added to aloe vera gel as postharvest coating of ‘Songría’ plums and ‘President’ prunes. Acta Hortic., 1194(4): 321–325..
24- Mohammadi, K., Karim, G., Hanifian, Sh., Tarinejad, A. and Gasemnezhad, R. 2011. Antimicrobial effect of Zataria multiflora Boiss. Essential oil on Escherichia coli O157:H7 during manufacture and ripening of white brined cheese. J. Food Hyg., 1(2): 69-78.
25- Mohammadi, L., Hassanzadeh Khankahdani, H. andTanaka, F. 2020. Effect of aloe vera gel combined with basil (Ocimum basilicum L.) essential oil as a natural coating on maintaining post-harvest quality of peach (Prunus persica L.) during storage. IOP Conference Series: Earth and Environmental Science, 594(1): 012008
26- Navarro, D., Díaz-Mula, H.M., Guillén, F., Zapata, P.J., Castillo, S., Serrano, M., Valero, D. and Martínez-Romero, D. 2011. Reduction of nectarine decay caused by Rhizopus stolonifer, Botrytis cinerea and Penicillium digitatum with Aloe vera gel alone or with the addition of thymol. Int. J. Food Microbiol., 151: 241–246.
27- Nielsen, V. and Rios, R. 2000. Inhibition of fungal growth on bread by volatile components from spices and herbs and the possible application in active packaging with special emphasis on mustard essential oil. J. Food Microbiol., 60 (2-3): 219-29.
28- Otero, V., Raquel, B., Santosa, J., odríguez-Calleja, M.R., Nerín, C. and García-Lópeza, M. 2014. Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano). Food Control., 42: 296-302.
29- Ortega-Toro, R., Collazo-Bigliardi, S., Roselló, J., Santamarina, P. and Chiralt, A. 2017. Antifungal starch-based edible films containing aloe vera. Food Hydrocoll., 72(2): 1–10
30- Pantaleão, I., Pintado, M.E. and Poças, M.F. 2007. Evaluation of two packaging systems for regional cheese. Food Chem., 102 (2): 481–487.
31- Pauli, A. 2006. α-Bisabolol from chamomile-A specific ergostrol biosynthesis inhibitor. J. Aromathe., 16:5-21.
32- Pieretti, G.G., Pinheiro, M.P., Scapim, M.R.D.S., Mikcha, J.M.G. and Madrona, G.S. 2019. Effect of an Edible Alginate Coating with Essential Oil to Improve the Quality of a Fresh Cheese. Acta. Sci. Technol., 41: 36402.
33- Ramasubramanian, T.S., Sivakumar, V.T. and Thirumalai, A.V. 2010. Antimicrobial activity of Aloe vera (L.) Burm. against pathogenic microorganisms. J. Bio. Sci. Res., 4(2): 251–258.
34- Ramos, O.L., Pereira, J.O., Silva, S.I., Fernandes, J.C., Franco, M.I., Lopes-da-Silva, J.A., et al. 2012. Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. J. Dairy Sci., 95(11): 6282-92.
35- Raspo, M.A., Vignola, M.B., Andreatta, A.E. and Juliani, H.R. 2020. Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States. Food Biosci., 36(3): 27-38.
36- Rezaei, M., Yahyaei, M., Parviz, M. and Khodaei motlagh, M. 2010. A Survey of microbial contamination in Traditional Cheese distributed in Markazi Province in. Iran. J. Health Environ., 7(1): 115-121.
37- Reynolds, T. and Dweck, A.C. 1999. Aloe vera leaf gel. A review updatr. J. Ethnopharmacol., 21: 68- 89.
38- Roy, B.C., Hoshino, M., Ueno, H., Sasaki, M. and Goto, M. 2007. Supercritical Carbon Dioxide Extraction of the Volatiles from the Peel of Japanese Citrus Fruits. J. Essent. Oil Res., 19: 78-84.
39- Sambu, S., Hemaram, U., Murugan, R. and Alsofi, A.A. 2022. Toxicological and Teratogenic Effect of Various Food Additives: An Updated Review. Biomed. Res. Int., 24(1): 1-11.
40- Saritha, V., Anilakumar, K.R. and Khanum, F. 2010. Antioxidant and antibacterial activity of Aloe vera gel extracts. Int. J. Pharm. Biol. Sci., 1: 376–384.
41- Sengun, I., Yaman, D. and Gonul, S. 2008. Mycotoxins and mould contamination in cheese: a review. World Mycotoxin J., 1(3): 291 – 298
42- Shenbagam A., Kumar, N., Rahul, K., Upadhyay, A., Gniewosz, M. and Kieliszek, M. 2023. Characterization of Aloe Vera Gel‑Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus). Food Bioproc. Tech., 131(4): 1-22.
43- Sumi, F.A., Sikder, B., Rahman, M.M., Lubna, S.R., Ulla, A., Hossain, M.H., Jahan, I.A., Alam, M.A., and Subhan, N. 2019. Phenolic Content Analysis of Aloe vera Gel and Evaluation of the Effect of Aloe Gel Supplementation on Oxidative Stress and Fibrosis in Isoprenaline-Administered Cardiac Damage in Rats. Prev. Nutr. Food. Sci., 24(3): 254-264.
44- Suriati, L., Utama, I.M.S., Harjosuwono, B.A. and Gunam, B.W. 2020. Stability Aloe Vera Gel as Edible Coating. Earth Environ. Sci., 411(2): 1-6.
45- Suriati, L. 2018. Studies the Resistance to Oxidation and the Changes Phases against the Characteristics of Physicochemical Aloe vera Gel. J. Bio. Chem. Research., 35(2): 670-679.
46- Tan, Q., Ai, M. and Minh, N. 2011. Volatile constituents of essential oil from citrus sinensis grown in tine giant province, Vietnam. Asian J. Food Agro. Ind., 4(3): 183-186
47- Trmčić, K., Chauhan, A., Kent, D.J., Ralyea, R.D., Martin, N.H., Boor, K.J. and Wiedmann, M. 2016. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. J. Dairy Sci., 99(8): 6105-6120.
48- Tzortzakis, N., Xylia, P. and Chrysargyris, A. 2019. Sage essential oil improves the effectiveness of aloe vera gel on postharvest quality of tomato fruit. Agron., 9(10): 635-643.
49- Wagh, Y.R., Pushpadass, H.A., Magdaline Eljeeva Emerald, F. and Surendra Nath, B. 2013. Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese. Food Sci. Technol., 51(12): 3767-3775.
50- Wang, Q., Yu, H., Tian, B., Jiang, B., Xu, J., Li, D., Feng, Z. and Liu, C. 2019. Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese. J. Coat, 9(9): 583-591.
51- Yerlikaya, O. and Ozer, E. 2014. Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus. Food Sci. Technol., 34(3): 1-10.
52- Yilmaz, F. and Dagdemir, E. 2012. The effects of beeswax coating on quality of Kashar cheese during ripening. Int. J. Food Sci. Tech., 47: 2582-2589.
53- Zhong, Y., Cavender, G. and Zhao, Y. 2014. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT Food Sci. Technol., 56: 1–8
Journal of Agricultural Science and Technology
Volume 26, Issue 6
November and December 2024
Pages 1303-1316