Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

Detalhes bibliográficos
Autor(a) principal: Pieretti, Gabriella Giani
Data de Publicação: 2019
Outros Autores: Pinheiro, Mayara Pataluch, Scapim, Monica Regina da Silva, Mikcha, Jane Martha Graton, Madrona, Grasiele Scaramal
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36402
Resumo: This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.
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spelling Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheeseminas frescaloregano essential oilrosemary essential oilsensorial qualitysodium alginate.Tecnologia de produtos de origem animalThis study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.Universidade Estadual De Maringá2019-05-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionminas frescal; oregano essential oil; rosemary essential oil; sensorial quality; sodium alginate.application/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3640210.4025/actascitechnol.v41i1.36402Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e36402Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e364021806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36402/pdfCopyright (c) 2019 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPieretti, Gabriella GianiPinheiro, Mayara PataluchScapim, Monica Regina da SilvaMikcha, Jane Martha GratonMadrona, Grasiele Scaramal2019-07-17T11:54:33Zoai:periodicos.uem.br/ojs:article/36402Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:54:33Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
title Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
spellingShingle Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
Pieretti, Gabriella Giani
minas frescal
oregano essential oil
rosemary essential oil
sensorial quality
sodium alginate.
Tecnologia de produtos de origem animal
title_short Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
title_full Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
title_fullStr Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
title_full_unstemmed Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
title_sort Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
author Pieretti, Gabriella Giani
author_facet Pieretti, Gabriella Giani
Pinheiro, Mayara Pataluch
Scapim, Monica Regina da Silva
Mikcha, Jane Martha Graton
Madrona, Grasiele Scaramal
author_role author
author2 Pinheiro, Mayara Pataluch
Scapim, Monica Regina da Silva
Mikcha, Jane Martha Graton
Madrona, Grasiele Scaramal
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pieretti, Gabriella Giani
Pinheiro, Mayara Pataluch
Scapim, Monica Regina da Silva
Mikcha, Jane Martha Graton
Madrona, Grasiele Scaramal
dc.subject.por.fl_str_mv minas frescal
oregano essential oil
rosemary essential oil
sensorial quality
sodium alginate.
Tecnologia de produtos de origem animal
topic minas frescal
oregano essential oil
rosemary essential oil
sensorial quality
sodium alginate.
Tecnologia de produtos de origem animal
description This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.
publishDate 2019
dc.date.none.fl_str_mv 2019-05-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
minas frescal; oregano essential oil; rosemary essential oil; sensorial quality; sodium alginate.
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36402
10.4025/actascitechnol.v41i1.36402
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36402
identifier_str_mv 10.4025/actascitechnol.v41i1.36402
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36402/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2019 Acta Scientiarum. Technology
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Acta Scientiarum. Technology
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e36402
Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e36402
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315336458141696

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