Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
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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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 |