Open AccessThe Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese
Author(s) -
Kavas G.,
Kavas N.,
Saygili D.
Publication year - 2015
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12157
Subject(s) - food science , chemistry , antimicrobial , essential oil , microorganism , sorbitol , bacteria , biology , organic chemistry , genetics
About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol‐amended whey isolate‐based film. These films were used for coating traditional semi‐hard kashar cheese (traditional T urkish cheese). E scherichia coli O 157: H 7, L isteria monocytogenes and S taphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical–chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme‐fortified film ( WPIOF ) and the clove‐fortified film ( WPISF ) both had positive effects on the physical–chemical properties of the kashar cheese. During the 60 days of storage, E . coli O 157: H 7, L . monocytogenes and S . aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF . A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity ( P < 0.05). Practical Applications In this study, essential oil‐fortified edible films were produced by adding 1.5% (v/v) thyme and clove essential oils to whey protein isolate ( WPI ) or emulsifying film ( SWPI ) obtained by the addition of sorbitol ( S ). Some of the kashar cheese samples were coated with these films and some of them were not (control samples). All of the cheese samples were artificially contaminated with E scherichia coli O 157: H 7, L isteria monocytogenes and S taphylococcus aureus for determination of antimicrobial properties of the films. Kashar cheese samples were stored at 4 ± 1 C and their microbiological and physical–chemical properties were examined on the 1st, 15th, 30th and 60th days of storage.