Abstract
This study was conducted to evaluate the effect of Lycium barbarum extract, Chitosan nanoparticles (ChNPs) and Nanotitanium dioxide (TiO2 NPs) loaded on Gelatin films on the microbial content of labneh during different storage periods. The samples were divided into seven treatments which included (T1) non-coated labneh, (T2) labneh coated with gelatin membranes, (T3) labneh coated with gelatin membranes and Lycium barbarum extract, (T4) labneh coated with gelatin films and ChNPs, (T5) labneh coated with gelatin films treated TiO2NPs, (T6) Labneh coated with gelatin films, Lycium barbarum and ChNPs, (T7) Labneh coated with gelatin films, Lycium barbarum and TiO2 NPs. The total number of bacteria decreased after loading with the membranes for each specific period of time, and the treatment with T7 was the best, as the total number of bacteria decreased to 9.93 log/gm compared to the two controls (T1, T2), which amounted to (15.58, 13.47 log/gm) after 14 days of storage, respectively. While the numbers of Lipolytic and Proteolytic bacteria, yeasts and molds did not show any growth at the time of one day, with the prolonged storage period, the gradual increase in the total count of bacteria occurred for all treatments, it reached the highest numbers at the time of 14 days. Treatment T7 was the best in reducing the numbers of both lipolytic and proteinolytic bacteria, as well as yeasts and molds.
Highlights
Labneh is a fermented dairy product that is prepared from the concentration of curd by extracting it from a portion of the whey by filtering, it is a type of soft cheese that has a distinct flavor due to the presence of the diacetyl compound produced during the fermentation process
This study was conducted to evaluate the effect of Lycium barbarum extract, Chitosan nanoparticles (ChNPs) and Nanotitanium dioxide (TiO2 NPs) loaded on Gelatin films on the microbial content of labneh during different storage periods
The samples were divided into seven treatments which included (T1) non-coated labneh, (T2) labneh coated with gelatin membranes, (T3) labneh coated with gelatin membranes and Lycium barbarum extract, (T4) labneh coated with gelatin films and ChNPs, (T5) labneh coated with gelatin films treated TiO2NPs, (T6) Labneh coated with gelatin films, Lycium barbarum and ChNPs, (T7) Labneh coated with gelatin films, Lycium barbarum and TiO2 NPs
Summary
Labneh is a fermented dairy product that is prepared from the concentration of curd by extracting it from a portion of the whey by filtering, it is a type of soft cheese that has a distinct flavor due to the presence of the diacetyl compound produced during the fermentation process. Nanotechnology has been applied in the field of food, and the term Nanofood is widely used, which means any food produced or treated at any stage of its production related to its cultivation, processing or rehabilitation using various nanotechnology techniques [5] Fall under this name those foods that contain additives made of nanomaterials such as nanoparticles of free metal elements of iron and zinc and materials for enzymes that work to operate these enzymes efficiently, as thin layers consisting of some metal oxides such as titanium dioxide TiO2, zinc oxide ZnO , copper oxide CuO and Chitosan ChNPs for preserving fresh food products such as: meat, fruits, dairy products, sweets, bread, and those layers with a diameter of less than 5 nanometers, extend the shelf life of preserved foods even after opening the package by preventing gases from seeping into the surface of the food and not being affected by moisture and radiation factors that lead to spoilage of food and its pollution, these layers are antioxidant, safe, non-toxic and biocompatible with the human body [6]
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