•Bionanocomposites were prepared as coating materials for Ras cheese.•Different ratios of TiO2 nanoparticle were used during bionanocomposite preparation.•The TiO2-NPs and bionanocomposites were ...characterized by XRD, SEM and TEM.•The obtained CS/PVA/TiO2 bionanocomposites displayed good WVTR, mechanical and barrier properties.•The cheese was kept free from surface mould growth up to 3 months by using the developed coating material.
The aim of the present study was to prepare and characterize bionanocomposite materials, and to evaluate its use in the coating of Ras cheese. The bionanocomposite materials were made from mixture of chitosan/polyvinyl alcohol with loading of titanium dioxide nanoparticles (TiO2-NPs) from (0.5–2%). The prepared nanoparticles as well as the bionanocomposites were evaluated using, XRD, SEM, TEM, FT-IR and final contact angle. Furthermore, the mechanical properties and water vapor transmission rate (WVTR) of the fabricated bionanocomposites were evaluated. The impacts of coating Ras cheese with the prepared bionanocomposite on weight losses and microbiological, chemical, and physical characteristics of the Ras cheese were assessed during ripening in comparison to the uncoated cheese. Coating of cheese decreased the weight and moisture losses but didn't affect the normal ripening changes in the microbiological, chemical and textural properties of Ras cheese. Coating cheese with film containing 2% TiO2-NPs eliminated mold growth on the cheese surface.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to ...a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly (
P
< 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.
Bionanocomposites have attracted a tremendous level of consideration as alternatives for a broad group of commercial materials based on petroleum-derived compounds and used for coating cheese. ...Sustainable, economical and environmentally compatible materials based on chitosan (CS), poly vinyl alcohol (PVA), glycerol (Gy) and titanium dioxide nanoparticles (TiO2-NPs) were prepared. Moreover, the prepared bionanocomposites (CS/PVA/Gy/TiO2-NPs) were characterized using XRD, SEM, TEM, WVTR and mechanical strength. The developed CS/PVA/Gy/TiO2-NPs bionanocomposites exhibited homogeneous, compact morphological features and enhanced mechanical and barrier properties. Also, the prepared bionanocomposite exhibited variable inhibitory effects against several pathogenic bacteria and fungi. Karish was made and coated with the prepared bionanocomposite containing 1, 2 and 3% TiO2-NPs, and cold stored. Changes in the weight losses, cheese composition, microbiological quality, textural parameters, and sensory properties were followed during storage for 25 days. Coated Karish cheese retained acceptable quality until the end of the storage period, while uncoated developed surface fungi growth and deteriorated quality after 15 days. Karish cheese coated with the bionanocomposite containing 3% TiO2-NPs ranked the highest acceptability at the end of storage period.
•Novel bionanocomposite was prepared as packaging material for skimmed milk acid coagulated cheese (Karish).•Different ratios of TiO2 nanoparticle were used during bionanocomposite preparation.•The prepared TiO2-NPs and bionanocomposites were characterized by XRD, SEM, TEM, WVTR and mechanical strength.•The obtained CS/PVA/Gy/TiO2 bionanocomposite displayed good mechanical and barrier properties.•The prepared bionanocomposite extends the shelf life of Karish cheese during storage period.
Caseins of cow, buffalo, goat and camel milks were hydrolysed using pepsin, trypsin and chymotrypsin. The rate and degree of casein hydrolysis and the antioxidant activity (AA) of the casein ...hydrolysates (CH) were followed. Camel casein showed the highest rate and degree of hydrolysis with pepsin and trypsin, while cow casein was more rapidly hydrolysed with chymotrypsin than other caseins studied. The AA of all CH increased to a maximum after 24 h of hydrolysis. The AA of tryptic hydrolysates was higher (P < 0.002) than that of peptic hydrolysates. Camel CH exhibited higher AA than hydrolysates of other caseins.
Wheat germ (WG) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. ...Yoghurt‐like fermented products were prepared from the different formulations, stored at 7 ± 2 °C for 15 days, and analysed for chemical composition, pH, microbiological quality, texture profile (TPA), viscosity, syneresis and sensory properties. The addition of WG slurry enhanced acid development during fermentation and increased the viscosity of the fermented products. Nutritious milk‐based fermented products of acceptable composition and quality could be prepared from formulations containing 20% (w/w) WG slurry.
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