Use of Egg White Protein Powder Based Films Fortified With Black cumin and Cinnamon Essential Oils In The Storage of Çökelek Cheese

Gökhan Kavas

doi:10.20289/zfdergi.386549

TR EN

Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı

Öz

Araştırmada, yumurta beyazı protein tozuna (YBPT), % 3 (w/v) sorbitol ilavesi ile yenilebilir film üretilmiştir. Hazırlanan bu film 4 partiye ayrılmış, 1. partiye tarçın uçucu yağının (TEO), 2. partiye çörek otu uçucu yağının (ÇOEO) farklı konsantrasyonları [%0.5 (v/v); %1 (v/v)] ilave edilerek, YBPT_TEO(0.5);YBPT_TEO(1) ile YBPT_ÇOEO(0.5); YBPT_ÇOEO(1)esaslı filmler hazırlanmıştır. Peynir örneklerinin 3. partisi yalnızca YBPT ile kaplanmış, 4. parti film ile kaplanmamıştır (Kontrol). Peynir örneklerinin tümü E. coli O157:H7 ve L. monocytogenes ile 10⁷ cfu^-g düzeyinde yapay olarak kontamine edilmiş, maya-küf sayımı ise peynir üretiminden sonra belirlenmiştir. Örnekler +4±1 °C’ de 30 gün depolanmış ve 1.; 7.; 15. ve 30. günlerinde bazı fiziko-kimyasal parametreler ve antimikrobiyal etkiler değerlendirilmiştir. Araştırmada uçucu yağ konsantarsyonu artışı ile, film kalınlığının artışı, su buharı geçirgenliği, iç-dış sertlik, ağırlık kaybının azalışı, yağ bariyer özelliğinin iyileşmesi, antimikrobiyal etkinin depolama süresi boyunca artışı arasında önemli bir ilişki tespit edilmiştir (p<0.05). Fiziko-kimyasal ve antibakteriyel özellikler açısından TEO tüm konsantrasyonlarda, ÇOEO’ na göre daha etkili bulunmuştur (p<0.05). Ancak, ÇOEO’ nun E.coli O157:H7 üzerindeki etkisi, TEO’ na göre daha yüksek belirlenmiştir. Uçucu yağların tüm konsantrasyonlarına en duyarlı mikroorganizma L. monocytogenes, en dirençli ise E.coli O157:H7 olarak tespit edilmiştir. YWPP, mikroorganizmalar üzerinde bakteriostatik etkili olduğu belirlenmiştir.

Anahtar Kelimeler

Peynir; tarçın,çörek otu

Use of Egg White Protein Powder Based Films Fortified With Black cumin and Cinnamon Essential Oils In The Storage of Çökelek Cheese

Abstract

In this study, edible film was produced by adding 3% sorbitol (w/v) to egg white protein powder (EWPP). The 1^st group of çökelek cheese samples was coated with film fortified with cinnamon essential oil (CEO) and the 2^nd group with balack cumin essential oil (BCEO) at various concentrations [%0.5 (v/v); %1 (v/v)]. The films were labeled as EWPP_CEO(0.5),EWPP_CEO(1),EWPP_BCEO(0.5), EWPP_BCEO(1)to indicate the type and concentration of additive. The 3rd batch of the cheese samples was coated exclusively with non-fortified EWPP and the 4th batch was left uncoated (Control). All the cheese samples were contaminated with E. coli O157:H7 and L. monocytogenes (10⁷cfu^-g) under controlled conditions. Counts of these organisms and yeast-mould were determined after the cheese production. All the samples were stored at +4±1°C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th days of the storage. It was found that the relationships between the increase in the essential oil concentrations and the increase in film thickness, water vapor permeability, inner and outer hardness, decrease in the weight loss, improvement in fat barrier property, and microbial counts during storage were significant (p<0.05). Physicochemical and antibacterial properties were more significant in CEO at all concentrations compared to BCEO (p<0.05). However the effect antimicrobial of BCOE on E. coli O157: H7 was determined to be higher than CEO. E. coli O157:H7 was the most resistant microorganism to the essential oils while L. monocytogenes was the most sensitive. EWPP showed a bacteriostatic effect on the microorganisms.

Keywords

Cheese; cinnamon,black cumin

References

Aloğlu, H.S., I. Turhan ve Z. Öner, 2012. Mıncı (Mınzı) Peynırının Özellıklerının Belirlenmesi. Gıda, 37 (6): 349-354.
Ainane,T., Z. Askaoui, M. Elkouali, M. Talbi, S. Lahsasni, I. Warad and T. Ben Hadda, 2014. Chemical composition and antibacterial activity of essential oil of Nigella sativa seeds from Beni Mellal (Morocco): What is the most important part, Essential Oil or the rest of seeds?. Journal of Materials and Environmental Science, 5 (6): 2017-2020.
AOAC (Association of Official Analytical Chemists), 2000. Official Methods of Analysis. Association of Official Analytical Chemists International, Association of Official Analytical Chemists (publisher), Washington, DC 20044, USA, 1018p.
ASTM, 1983. “Standard Test Methods for Water Vapor Transmission of Materials, Standard E96-80”, Annual Book of American Standard Testing Methods, Philadelphia, PA., 761-770.
Bagamboula, C.F., Uyttendaele, M. and Debevere, J. 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cimene towards Shigella sonnei and S. flexneri. Food Microbiology, 21: 33–42.
Banwart, G.J. 1983. "Basic Food Microbiology". AVI Pub Comp., Inc. Wcstport, Connecıicllt.
Baytop, T. 1984. Türkiye'de Bitkiler İle Tedavi. İ.Ü. Yayınları No:3255
Benkaci-Ali, F., A. Baaliouamer, B.Y. Meklati and F. Chemat. 2007. Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation. Flavour and Fragrance Journal, 22: 148-153.
Bounatirou, S., S. Smiti, M.G. Miguel, L. Faleiro, M.N.Rejeb, M. Neffati, M.M. Costa, A.C. Figueiredo, J.G. Barroso and L.G. Pedro, L.G. 2007. Chemical composition, antioxidant and antimicrobial activities of the essential oils isolated from Tunisian Thymus capitus Hoff. et Link. Food Chemistry, 105: 146–15.
Bourgou, S., A. Pichette, B. Marzouk and J. Legault. 2012. Antioxidant, Anti-Inflammatory, Anticancer and Antibacterial, activities of extracts from Nigella sativa (black cumin) plant parts. Journal of Food Biochemistry 36: 539–546.

Brody, A.L. 2005. Edible packaging. Food Technololgy, 59: 65-66.
Bosnić,T., D. Softić and J. Grujić-Vasić. 2006. Antimicrobial Activity of Some Essential Oils and Major Constituents of Essential Oils. Acta Medica Academica, 35:19-22.
Bulca, S. 2014. Çörek Otunun Bileşenleri Ve Bu Yağın Ve Diğer Bazı Uçucu Yağların Antioksidan Olarak Gıda Teknolojisinde Kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 11(2) : 29 – 36.
Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94: 223- 253.
Ceylan, E., D.Y.C. Fung and Sabah, J.R., 2004. Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple Juice . FMS102, Journal of Food Scıence. 69(4).
Coma, V., A. Martial-Gros, S. Garreau, A. Copinet, F. Salin and A. Deschamps. 2002. Edible antimicrobial films based on chitosan matrix. Journal of Food Science, 67: 1162-1169
Dervisoglu, M., Z. Tarakci, O. Aydemir, H. Temiz ve F. Yazici. 2009. A survey on selected chemical,biochemical and sensory properties of Kes cheese, a traditional Turkish cheese. International Journal of Food Properties, 12: 358-367
Dutta, PK, S. Tripathi and G.K. Mehrotra. 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114(4): 1173-1182. El-Baroty,G.S., H.H. Abd El-Baky, R.S. Farag and M.A. Saleh. 2010. Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research, 4(6): 167-174.
Fei L, Y.X. Ding and Y. Ye Ding. 2011. Antibacterial effect of cinnamon oil combined with thyme or clove oil. Agricultural Sciences in China, 10(9): 1482–1487.
Food And Drug Administration, 2001. In: “Bacteriological Analytical Manual Online”, .www.fda.gov.
García, M.A., Martino, M.N., Zaritzky, N.Z., 2000. Microstructural characterization of plasticized starch-based films. Starch, 52: 118- 124
Hanani, Z.A.N., E. Beatty, Y.H. Roos, M.A. Morris and J.P. Kerry. 2013. Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources. Foods, 2: 1-17.
Holley, R.A.and D. Patel. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22: 273- 292.
IDF Standard 94 B., 1990. Milk and milk products - enumeration of yeast and moulds — colony count technique at 258C, Brussels, Belgium.
Jayaprakasha, G.K., P.S. Negi, B.S. Jena and L.J.M. Rao. 2007. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. Journal of Food Composition and Analysis, 20(3): 330–6.
Kavaz, A., A. Arslaner ve D. Bakirci. 2012. Comparison of quality characteristics of Çökelek and Lor cheeses. African Journal of Biotechnology, 11(26): 6871-6877.
Kazemi, M. 2014. Phytochemical Composition, Antioxidant, Anti-inflammatory and Antimicrobial Activity of Nigella sativa L. Essential Oil. TEOP 17 (5): 1002 – 1011.
Krochta J.M. and De Mulder-Johnston, C., 1997. Edible protein films and coatings. In: Food Proteins and Their Applications (S.Damodaran and A.Paraf, eds), 529-549. Marcel Dekker, New York, NY.
Kücüköner E. ve Tarakcı Z. 1998. Van ve Yöresinde Üretilen Cacığın (Otlu Çökelek) Bazı Özelliklerinin Araştırılması. V. Süt ve Süt Ürünleri Sempozyumu, Tekirdağ, Türkiye, 175-185.
Lake, R., Hudson, A., Cressey, P., 2002. Risk Profile: Shıga toksin-producing Escherichia coli in red meat and meat products, Institute of Environmental Science & Research Limited Christchurch Science Centre, New Zealand.
Lee, K.T. 2010. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials. Meat Science, 86: 138-150
Lutterodt, H., M. Luther, M. Slavin, J.J. Yin, J. Parry, J.M.Gao and L.L.Yu. 2010. Fatty acid profile, thymoquinone content, oxidative stability, and antioxidantproperties of coldpressed black cumin seed oils. LWT-Food Science Technology, 43: 1409–1413.
Marongiu, B., A. Piras, S. Porcedda, E. Tuveri, E. Sanjust, M. Meli, F. Sollai, P. Zucca and A. Rescigno. 2007. Supercritical CO2 extract of Cinnamomum zeylanicum: chemi¬cal characterization and antityrosinase activity. Journal of Agricultural and Food Chemistry, 55(24): 100-122. Matsushima, K., 1958. An undescribed trypsin inhibitor in egg white. Science, 127 (3307): 1178-1179
McHugh, T.H. and J.M. Krochta. 1994. Milk protein based edible films and coatings. Food Tecnologie, 48(1): 97-103.
Nikaido, H. 2003. Molecular basis of bacterial outer membrane permeability revisited. Microbiology and Molecular Biology Reviews, 67: 593–656.
Oliveira, F. C., J.S.R. Coimbra, L.H.M. Silva, E.E.G. Rojas and M.C.H.Silva, 2009. Ovomucoid partitioning in aqueous two-phase system., Biochemical Engineering Journal, 47: 55–60.
Ozkaya, F.D. and Gun, I. 2014. Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine. Food and Nutrition Sciences. 5: 425-434
Parthasarathy, N., M.A. Selwyn and M. Udayakumar. 2008. Tropical dry evergreen forests of peninsular India: Ecology and conservation significance. Tropical Conservation Science, 1(2): 89-110.
Pesavento, G., C. Calonico, A.R. Bilia, M. Barnabei, F. Calesini, R. Addona and A.L. Nostro. 2015. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Controle, 54: 188-199.
Pintado Cristina, M.B.S., A.S.S. Ferreira Maria and I. Sousa. 2010. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Controle, 21(3): 240–246.
Popović, S., D. Pericin, Z. Vastag, V. Lazić and Lj. Popović. 2012. Pumpkin oil cake protein isolate films as potential gas barrier coating. Journal of Food Engineering, 110 (3): 374-379
Radziejewska, R. C., G. Leśnierowski and I. Kijowski. 2008. Properties and application of egg white lysozyme and its modified preparations. Polish Journal of Food and Nutrition Sciences, 58: 5–10.
Sarıoglu T., Oner Z., 2006. Usage possibilities of an edible film for coating of kashar cheese and its effects on cheese quality. Food Jounal, 31(1), 3-10.
Senhaji, O., M. Faid and K. Ichraq. 2007. Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum. Brazilian Journal of Infectious Diseases, 11(2): 234-236.
Smith-Palmer, A., J. Stewart and L. Fyfe. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in Applied Microbviology, 26 (2): 118-122.
Sothornvit, R. 2005. Edible Film Formation And Properties From Different Protein Sources and Orange Coating Application. Acta Hort. (ISHS) 682: 1731-1738.
Taqi, A., K.A. Aksar, K. Nagy, L. Mutihac and I. Stamatin. 2011. Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films. African Journal of Biotechnology, 10(60): 12963-12972.
Tyagi, A. K. And A. Malik. 2011. Antimicrobial potential and chemical composition of Eucalyptus globulus oil in liquid and vapour phase against food spoilage microorganisms. Food Chemistry, 126: 228-235.
Ultee, A., R.A. Slump, G. Steging and E.J. Smid., 2000. Antimicrobial activity of carvacrol toward Bacillus cereus on rice. Journal of Food Protection. 63: 620-624.
Velluti, A., V. Sanchis, A.J. Ramos, J. Egido and S. Marıin. 2003. Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth rate and fumonisin B1 production by Fusarium proliferatum in maize grain. International Journal of Food Microbiology, 89: 145–154.
Yooussef, M.M., Q. Pham, P.N. Achar and M.Y. Sreenivasa. 2016. Antifungal activity of essential oils on Aspergillus parasiticus isolated from peanuts. Journal Of Plant Protectıon Research, 56 (2): 13-142.
Yuno-Ohta, N., H. Toryu, T. Higasa, H. Maeda, M. Okada and H. Ohta. 1996. Gelation properties of ovalbumin as affected by fatty acid salts. Journal of Food Science, 61: 906-910.
Zainal-Abidin, Z., S. Mohd-Said, F. Adibah Abdul Majid, M. W. Aida Wan Mustapha and I. Jantan. 2013. Anti-Bacterial Activity of Cinnamon Oil on Oral Pathogens. The Open Conference Proceedings Journal, 4, (Suppl-2, M4) 12-16
Zhang, T., J. Zheng, H. Ye, Y. Yu, P. Zhao and J. Liu. 2011. Purification technology and antimicrobial activity analysis of antimicrobial peptides from ovalbumin. Chemical Research in Chinese Universities, 27: 361–365.
Zivanovic, Z., S. Chi and A.F. Draughon. 2005. Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70 (1): 45-51.

Details

Primary Language

English

Subjects

Engineering

Journal Section

Research Article

Authors

Gökhan Kavas ^*

Publication Date

December 27, 2017

Submission Date

April 18, 2017

Acceptance Date

May 9, 2017

Published in Issue

Year 2017 Volume: 54 Number: 4

DOI

https://doi.org/10.20289/zfdergi.386549

IZ

https://izlik.org/JA59XR26ES

APA

Kavas, G. (2017). Use of Egg White Protein Powder Based Films Fortified With Black cumin and Cinnamon Essential Oils In The Storage of Çökelek Cheese. Journal of Agriculture Faculty of Ege University, 54(4), 439-446. https://doi.org/10.20289/zfdergi.386549

Cited By

Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides

Ege Üniversitesi Ziraat Fakültesi Dergisi

https://doi.org/10.20289/zfdergi.1000476