Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

Marín, Patricia; Ginés, Celia; Kochaki, P.; Jurado, Miguel

doi:10.1515/ijafr-2017-0009

Cited by 5 publications

(6 citation statements)

References 29 publications

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“…Water activity is higher in raw milk cheese and lower in pasteurized milk cheese. It is also affected by ash components, as well as lactates, peptides, and amino acids (Marín, Ginés, Kochaki, & Jurado, 2017). We observed no such relationship in the studied desserts based on whey proteins, which may result from small amount of peptides formed (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

Kobus‐Cisowska

Szczepaniak

Szymanowska

et al. 2020

Journal of Food Science

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Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin-converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products.

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Section: Resultsmentioning

confidence: 99%

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

Kobus‐Cisowska

Szczepaniak

Szymanowska

et al. 2020

Journal of Food Science

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“…Sorbic salts, such as potassium sorbate (E-202), is often used as food preservative because of its high stability, water solubility, and ease of handling [ 92 ]. The sorbate concentration necessary to inhibit microbial growth in cheese surface is around 300 mg/dm 2 , but knowledge regarding the taxonomy of the spoiling microbiota in each cheese variety is required to evaluate its effectiveness [ 93 , 94 ]. As their potential toxicity is low, these chemical additives are classified as Generally Recognized as Safe (GRAS) compounds, because they are rapidly metabolized by biochemical pathways similar to those for fatty acids [ 95 ].…”

Section: Food Additivesmentioning

confidence: 99%

“…Natamycin (E-235) is authorized by EU regulation only to be used as a surface treatment in hard, semi-hard, and semi-soft cheeses, at a maximum level of 1 mg/dm 2 surface (must not be detected at a depth of 5 mm) [ 83 ]. This preservative is highly effective against mold and yeast growth, but not against bacteria, and is employed in the range of 1–20 ppm [ 94 ]. Yangilar et al [ 104 ] assessed the efficiency of natamycin against mold growth in Kashar cheese after 60 and 90 ripening days using a 0.07% ( w / w ) additive concentration.…”

Section: Food Additivesmentioning

confidence: 99%

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Nájera

Nieto-Ortega

Barrón

et al. 2021

IJERPH

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Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

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“…Cheeses contain vitamins A, D, E, B1, B2, B12, PP, C, pantothenic acid and others. The content of calcium and phosphorus are in the cheddar in an optimally balanced ratio [3].…”

Section: Introductionmentioning

confidence: 99%

Influence of Activated Carbon on Physical and Chemical Indicators of Cheddar Cheese

Samilyk

Helikh

Bolgova

et al. 2020

EUREKA: Life Sciences

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The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011. According to the research results, all physicochemical, microbiological and toxicological indicators comply with the requirements of DSTU 6003:2008. It is proved that the introduction of activated carbon helps to reduce the amount of moisture without increasing the level of acidity in the finished product. Thus, ensuring the compliance of physico-chemical and microbiological indicators with the requirements of the standard. In the process of laboratory studies, the presence of carbohydrates in the control and experimental samples is revealed, which indicates the incomplete ripening of cheese in the process of cheddarization. It is established that the introduction of activated carbon during the ripening of cheese helps to reduce the amount of carbohydrates by 2.8%. The introduction of activated carbon helps to reduce the moisture content by 0.4%, in comparison with the sample without its use. The influence of activated carbon on the indicators of active and triturated acidity, which affect the safety indicators of cheddar cheese during storage for 30 days, is analyzed. As a result of the study, lower pH values of a sample of cheddar cheese with activated carbon are obtained, which helps to suppress the growth of conditionally pathogenic microflora of cheese and stabilizes microbiological parameters during storage of Cheddar cheese with activated carbon. It is proved that cheddar cheese with activated carbon maintains high quality indicators throughout the entire storage period

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Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

Cited by 5 publications

References 29 publications

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Influence of Activated Carbon on Physical and Chemical Indicators of Cheddar Cheese

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