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首页> 外文期刊>Biosciences Biotechnology Research Asia >Natural Antimicrobial Edible Film for Preservation of Paneer
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Natural Antimicrobial Edible Film for Preservation of Paneer

机译：天然抗菌可食用膜，用于保存Paneer

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摘要

The present study attempts to assess the efficacy of active packaging films incorporating natural antimicrobial agent like cinnamon essential oil (CEO) into sodium alginate- calcium formulations to extend the shelf- life of paneer at refrigeration temperature (4 + 1 °C). Paneer, analogous to the western cottage cheese, is characterized by a short shelf- life mainly due to spoilage by psychrotrophs, coliforms, yeasts and molds. Natural methods of preserving paneer are an improvement of food safety since there is growing concern among the population about the chemical nature of sorbates and other chemical preservatives used. Cinnamon essential oil (CEO) has been identified to possess outstanding antioxidant activity as well as high antimicrobial activity against a wide range of spoilage and pathogenic micro-organisms. Paneer samples were left untreated (C), or were treated with alginate- calcium coating incorporating 2.5% cinnamon essential oil (CP). Proximate analyses, microbial and sensory analyses of all the samples were performed at regular intervals for a period of 15 days in order to determine the storage stability of the paneer samples. Cinnamon essential oil in alginate- calcium coating treatment could efficiently maintain the quality of the paneer samples during storage better than that of the control. Edible coating also increased the shelf- life of paneer samples to 13 days from 5- 6 days of the control sample.
机译：本研究试图评估将天然抗微生物剂（如肉桂精油（CEO））掺入藻酸钠钙制剂中的活性包装膜的功效，以延长芝士在冷藏温度（4 + 1°C）下的保存期限。 Paneer与西方奶酪类似，其保质期短是主要由于精神营养菌，大肠菌，酵母和霉菌变质。保留窗格糖的天然方法改善了食品安全性，因为人们对山梨酸盐和所用其他化学防腐剂的化学性质越来越关注。肉桂精油（CEO）已被证明具有出色的抗氧化活性以及对广泛的腐败和致病微生物的高抗菌活性。将Paneer样品未经处理（C），或用掺有2.5％肉桂精油（CP）的藻酸盐-钙涂层处理。以规则的间隔对所有样品进行近距离分析，微生物和感官分析，持续15天，以确定窗格玻璃样品的储存稳定性。海藻酸钠-钙涂层处理的肉桂精油可以比对照更好地有效保持窗格玻璃样品的质量。可食用的涂层还将窗格玻璃样品的保存期限从对照样品的5-6天增加到13天。

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