Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/10518 |
Resumo: | Shelf life extension of Ricotta cheese was evaluated at 4 °C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU·g−1 of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical−chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O2 permeability decreased from 1.84 to 1.35 × 10−12 cm3·(Pa·s·m)−1; CO2 permeability increased from 1.96 to 6.31 × 10−12 cm3·(Pa·s·m)−1; opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage. |
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Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenesShelf lifeRicotta cheeseEdible coatingGalactomannanNisinListeria monocytogenesRlcotta cheeseScience & TechnologyShelf life extension of Ricotta cheese was evaluated at 4 °C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU·g−1 of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical−chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O2 permeability decreased from 1.84 to 1.35 × 10−12 cm3·(Pa·s·m)−1; CO2 permeability increased from 1.96 to 6.31 × 10−12 cm3·(Pa·s·m)−1; opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil)Fundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/32566/2006, SFRH/BD/23897/2005American Chemical SocietyUniversidade do MinhoMartins, JoanaCerqueira, M. A.Souza, B. W. S.Avides, Maria do CarmoVicente, A. A.2010-022010-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/10518eng"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:3 (2010) 1884–1891.0021-856110.1021/jf902774z20085273http://pubs.acs.org/journal/jafcauinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:37:23Zoai:repositorium.sdum.uminho.pt:1822/10518Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:33:40.339955Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
title |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
spellingShingle |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes Martins, Joana Shelf life Ricotta cheese Edible coating Galactomannan Nisin Listeria monocytogenes Rlcotta cheese Science & Technology |
title_short |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
title_full |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
title_fullStr |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
title_full_unstemmed |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
title_sort |
Shelf life extension of Ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes |
author |
Martins, Joana |
author_facet |
Martins, Joana Cerqueira, M. A. Souza, B. W. S. Avides, Maria do Carmo Vicente, A. A. |
author_role |
author |
author2 |
Cerqueira, M. A. Souza, B. W. S. Avides, Maria do Carmo Vicente, A. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Martins, Joana Cerqueira, M. A. Souza, B. W. S. Avides, Maria do Carmo Vicente, A. A. |
dc.subject.por.fl_str_mv |
Shelf life Ricotta cheese Edible coating Galactomannan Nisin Listeria monocytogenes Rlcotta cheese Science & Technology |
topic |
Shelf life Ricotta cheese Edible coating Galactomannan Nisin Listeria monocytogenes Rlcotta cheese Science & Technology |
description |
Shelf life extension of Ricotta cheese was evaluated at 4 °C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU·g−1 of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical−chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O2 permeability decreased from 1.84 to 1.35 × 10−12 cm3·(Pa·s·m)−1; CO2 permeability increased from 1.96 to 6.31 × 10−12 cm3·(Pa·s·m)−1; opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-02 2010-02-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/10518 |
url |
http://hdl.handle.net/1822/10518 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:3 (2010) 1884–1891. 0021-8561 10.1021/jf902774z 20085273 http://pubs.acs.org/journal/jafcau |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Chemical Society |
publisher.none.fl_str_mv |
American Chemical Society |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132855251501056 |