Hydrocolloid coating of cheeses

Kampf, Nir; Nussinovitch, A.

doi:10.1016/s0268-005x(00)00033-3

Cited by 67 publications

(32 citation statements)

References 10 publications

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“…Further limited are the studies on biopackaging of dairy products with edible milk protein films, and analysis of the quality changes in the food. There are a few reports that investigated the application of edible packaging for dairy products such as hydrocolloid coating of cheese (Kampf and Nussinovitch 2000;Holm et al 2006) and other dairy products such as yoghurt (Frederiksen et al 2003) with starch and non-edible but biodegradable polymers. Therefore, this work was done with the objectives of (a) development and characterization of edible films based on casein and whey proteins and (b) application and evaluation of these films for packaging of Cheddar cheese.…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

et al. 2013

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Casein and whey protein concentrate (WPC) films, plasticized with glycerol and sorbitol independently, were prepared by casting. The film thickness, water vapour and oxygen permeation and tensile and moisture sorption properties of the films were determined. The tensile strength (TS), tensile strain (TE) and elastic modulus (EM) of the films ranged from 0.71 to 4.58 MPa, 19.22 to 66.63 % and 2.05 to 6.93 MPa, respectively. The film properties were influenced by the type of biopolymer (casein and whey protein concentrate), plasticizer and its concentration. Increasing the plasticizer concentration, increased the film thickness, TE and water vapour permeability (WVP), but decreased the TS and EM. As the concentration of plasticizer increased to the highest level, the film thickness increased from 0.168 to 0.305 mm for glycerol-plasticized films and from 0.251 to 0.326 mm for sorbitol-plasticized films. The film thickness increased because the amount of plasticizer in the film network increased and the amount of biopolymer remained same. Casein films showed superior tensile properties as compared to WPC films. The WVP of both casein and WPC films lied between 3.87 and 13.97 g.mm./(m 2 .h.kPa). The moisture sorption isotherms of both films were typical of high-protein material, and were adequately described by the GAB model. The oxygen permeability of casein films was relatively lower than that of WPC films, regardless of the plasticizer used. The sensory data revealed that the organoleptic quality of Cheddar cheese was unaffected by milk-protein film packaging.

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Section: Introductionmentioning

confidence: 99%

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

et al. 2013

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“…Similar trends were found by other authors for cheeses coated with galactomannan films (Cerquiera et al, 2009), whey protein (Ramos et al, 2012 and blend films based on carrageenan, alginate and gellan (Kampf & Nussinovitch, 2000). The differences in the rate of water loss increased as the ripening time lengthened due to the fact that the film became progressively drier, implying a less plasticized structure with a greater resistance to mass transfer.…”

Section: Weight Loss Of Cheeses During Ripeningsupporting

confidence: 86%

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

Embuena¹,

Isabel²

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CONSIDERAN: que la memoria titulada "DIFFERENT STRATEGIES TO IMPROVE THE FUNCTIONALITY OF BIODEGRADABLE FILMS BASED ON STARCH ANDOTHER POLYMERS" que presenta Dª. Amalia Isabel Cano Embuena para aspirar al grado de Doctor por la Universitat Politècnica de València, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. AgradecimientosA Amparo Chiralt por concederme la oportunidad de formar parte del grupo de "films". Ha sido un placer poder trabajar junto a un referente internacional en el ámbito de la investigación como tú. Gracias por tus aportes científicos y técnicos, por tu paciencia y dedicación, y por permitirme aprender y trabajar a tu lado.A Chelo González, tu apoyo durante estos cuatro años, la fuerza que me has transmitido para ir hacia delante, tus conocimientos científicos y las oportunidades que me has brindado para iniciarme en la investigación a nivel nacional e internacional son tan sólo algunas de las cosas que tengo que agradecerte. Gracias también por toda la confianza depositada en mí durante estos años y por el apoyo personal.A Maite Cháfer por haberme introducido en el área de la investigación dándome la oportunidad de conocer al grupo de "films". Tu apoyo profesional y personal y tu positividad frente a los problemas han sido de gran ayuda. A mis dos familias, sin vuestro apoyo esta Tesis no habría sido posible. En especial a Arturo, Mónica, José, Susana, Genaro, Merche y Arturo, nunca habéis puesto objeción a mis decisiones, apoyándome en todas y cada una de ellas. Gracias por la comprensión que habéis tenido conmigo cuando los nervios me han pasado alguna mala jugada.A mis pequeños, Diego, Josep, Rubén y Amalia, vuestra inocencia y alegría han sido dos cosas muy importantes para poder coger fuerzas para realizar un buen trabajo, os quiero.A mi madre, por empujarme siempre hacia los sueños, por hacerme creer que puedo y sobre todo por escucharme. Tus esfuerzos para aceptar todas las decisiones, respetar y compartir las idas y venidas que algún disgusto te han costado y acompañarme durante toda esta andadura han sido un pilar fundamental para mí.A Jorge, su confianza, su apoyo incondicional, sus ánimos, sus reflexiones y su participación activa en este gran proyecto desde que lo inicié, hoy dan su fruto. Sabes que muchas veces te he dicho que esta Tesis ha sido cosa de dos porque sin tu paciencia, sin el equilibrio y la estabilidad que me transmites y la felicidad que me aportas no hubiera llegado hasta el final. Gracias y mil gracias! AbstractIn the present Doctoral Thesis, different strategies to improve functional properties of starch films for food packaging applications were analysed: study of the effect of amylose:amylopectin ratio, blend with other polymers poly(vinyl alcohol) (PVA), and incorporation of different fillers (rice bran and cellulose nanocrystals-CNCs) and antimicrobial agents (neem oil-N, oregano essential oil-O and silver nanoparticlesAgNPs). Likewise, a biodegradation study of the films as affect...

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“…Brushing In order to avoid the disadvantage of dipping, coating solution is applied on the surfaces of cheese using a brush. The method is suitable for lab-scale and small scale cheese production [41]. 3.…”

Section: Methods Of Cheese Coatingmentioning

confidence: 99%

“…Kampf and Nussinovitch [41] coated cubes of semi-hard and dry white brined cheeses by immersion in 0.2% solutions of k-carrageenan, alginate and gellan solutions. The coated cheese cubes were then immersed in KCl solution in case of k-carrageenan and Ca lactate solution in case of alginate and gellan for cross-linking of the fashioned films followed by air drying for better adherence of the coating on the cheese cubes.…”

Section: Coating With Biopolymer Solutionsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Hydrocolloid coating of cheeses

Cited by 67 publications

References 10 publications

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

Different strategies to improve the functionality of biodegradable films based on starch and other polymers

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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