Effectiveness of Zinc Oxide Nanoparticles and Artemisia herba alba Extract on the Chemical Composition of Soft Cheese

Abstract

This study was conducted to assess the impact of ZnONPs and Artemisia herba alba extract loaded on manufacture edible gelatin in the chemical composition of cheese during the various storage periods and five transactions of cheese were manufactured which included the (T1) control sample, (T2) membrane of gelatin without adding, membrane of gelatin with loaded of ZnONPs (T3), membrane of gelatin with loaded Artemisia herba alba extract (T4) and (T5) was added ZnONPs and Artemisia herba alba extract on edible gelatin. The results of the cheese storage showed that the humidity rate had decreased morally ( p < 0.05) up to the end of the storage period and the transaction (T1) was more moisture loss to record (53.34), also found that protein, fat and ash ratios did not show moral differences at the time of one day compared with the control sample (T1) These ratios then gradually increased as long as conservation lasted and reached its highest values at 21 days. pH values have decreased morally to be at the end of the storage period between (6.10-6.26) compared with the control sample which was (5.78) and found that the fatty acid values of all transactions were morally low compared to the control sample (T1) At the time of one day, the ratio of free fatty acids rose and reached its highest values among (0.57-0.40)% for all treatments compared to the (T1) control treatment at the end of the storage period which reached (0.65%).