Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
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| Format: | Artículo científico |
| Langue: | en |
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Universidade Estadual de Maringá
2019
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| _version_ | 1876457262927577088 |
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| author | Gabriella Giani Pieretti |
| author_facet | Gabriella Giani Pieretti |
| contents | Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese Gabriella Giani Pieretti Mayara Pataluch Pinheiro Mônica Regina da Silva Scapim Jane Martha Graton Mikcha Grasiele Scaramal Madrona Ingeniería Minas frescal sodium alginate sensorial quality oregano essential oil rosemary essential oil 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. 2019 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303260200031 https://www.redalyc.org/journal/3032/303260200031/ https://www.redalyc.org/journal/3032/303260200031/html/ https://www.redalyc.org/journal/3032/303260200031/303260200031.epub https://www.redalyc.org/journal/3032/303260200031/movil https://doi.org/10.4025/actascitechnol.v41i1.36402 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.41 |
| format | Artículo científico |
| id | redalyc_303260200031 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese Gabriella Giani Pieretti Ingeniería Minas frescal sodium alginate sensorial quality oregano essential oil rosemary essential oil Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese Gabriella Giani Pieretti Mayara Pataluch Pinheiro Mônica Regina da Silva Scapim Jane Martha Graton Mikcha Grasiele Scaramal Madrona Ingeniería Minas frescal sodium alginate sensorial quality oregano essential oil rosemary essential oil 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. 2019 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303260200031 https://www.redalyc.org/journal/3032/303260200031/ https://www.redalyc.org/journal/3032/303260200031/html/ https://www.redalyc.org/journal/3032/303260200031/303260200031.epub https://www.redalyc.org/journal/3032/303260200031/movil https://doi.org/10.4025/actascitechnol.v41i1.36402 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Vol.41 |
| title | Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese |
| topic | Ingeniería Minas frescal sodium alginate sensorial quality oregano essential oil rosemary essential oil |
| url | https://www.redalyc.org/articulo.oa?id=303260200031 https://www.redalyc.org/journal/3032/303260200031/ https://www.redalyc.org/journal/3032/303260200031/html/ https://www.redalyc.org/journal/3032/303260200031/303260200031.epub https://www.redalyc.org/journal/3032/303260200031/movil https://doi.org/10.4025/actascitechnol.v41i1.36402 |