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Cited by 59Postharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPolysaccharides Composition and Applications

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

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Soleimani-Rambod, Afshin, Zomorodi, Shahin, Naghizadeh Raeisi, Shahram, Khosrowshahi Asl, Asghar, Shahidi, Seyed-Ahmad·2018·Coatings
DOI 10.3390/coatings8020080
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Abstract

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.

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  • As the moisture content of samples decreased throughout the maturation of Cheddar cheese, the fat content of Cheddar cheese increased due to lipolysis, accompanied by a physicochemical process during the maturation period.

    “Since the moisture content of samples were decrease throughout the maturation of Cheddar cheese, the fat content of Cheddar cheese was increase due to lipolysis, accompanied by a physicochemical process on Cheddar cheeses during maturation period (Soleimani-Rambod et al. 2018).”

    From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Soleimani-Rambod et al. 2018

    Section 3.1 (Cheese Composition) confirms that moisture decreased during ripening and fat in dry matter increased. But it says lipolysis decreased lipid levels and that the amount of fat remained at its initial level—not that fat content increased because of lipolysis. (LLM, conf=0.88)

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Research works printed but not linked: 3

  1. Piotrowicz, 2013, Conservation of papaya minimally processed with the use of edible coating based on xanthan gum, Semina, 34, 1753
  2. Hernández Lozano, L.C., Pérez-Cabrera, L.E., and González-Martínez, C. (2008, January 14–17). Development of a linseed-mucilage edible coating and its application to extend fresh-cut cucumber shelf-life, FSFB. Proceedings of the 3rd International Congress, Queretaro, NM, USA.
  3. Sarioglu, 2006, Usage possibilities of an edible film for coating Kashar cheese and its effects on cheese quality, Food, 31, 3

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Authors
Soleimani-Rambod, A., Zomorodi, S., Naghizadeh Raeisi, S., Khosrowshahi Asl, A., & Shahidi, S.-A.
Affiliations
  • Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 4635143358, Iran
  • Agricultural Research & Education Organization (IR)
  • Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 5756151818, Iran
  • Islamic Azad University of Ayatollah Amoli (IR)
Corresponding author
Zomorodi, Shahin
ORCID
Venue
Coatings
Publisher
MDPI AG
Published
2018-02-23
Volume
8
Issue
2
Pages
80
ISSN
2079-6412 (ISSN-L)
DOI
10.3390/coatings8020080
OpenAlex
W2794345673
Cited by
57
References
53
Citations by year
2026: 3 · 2025: 7 · 2024: 9 · 2023: 10 · 2022: 14 · 2021: 9 · 2020: 2 · 2019: 3
FWCI
3.10
Type
journal article
Language
en
Open access
Licence
Locations
  • Coatings (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
xanthan gum, flaxseed mucilage, edible coatings, Cheddar cheese, cheese ripening, polyvinyl acetate, moisture content, free fatty acids, starter lactic acid bacteria, non-starter lactic acid bacteria, mesophilic aerobic bacteria, proteolysis, lipolysis, tyrosine, tryptophan, sensory evaluation

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