Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes DOI Creative Commons
Łukasz K. Kaczyński

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3789 - 3789

Published: Nov. 25, 2024

Packaging is an integral part of every food product, especially cheese. An important goal to protect the product from spoiling and drying out. Two types cheese were tested: soft goat's hard They evaluated for gloss, water activity, colour. The aim research was assess changes in activity goat correlation with gloss color during storage various forms packaging, depending on consumer habits. problem based observations regarding repackaging dairy products, including Consumers have reported such a previous studies. question asked: will it be necessary future indicate appropriate form given cheese? It shown that best packaging storing open feta-type salad cheeses aluminum foil producer's packaging. method only affects change case parameter a* At same time, need noted develop would serve spoilage not pose threat natural environment after being thrown into trash. Wrapping cellulose fiber paper reduced by 5% 14 days but did encourage re-consumption. key task is, therefore, carry out regular surveys. Therefore, choose (develop) preserve original quality when stored these conditions.

Language: Английский

Alginate/Shellac Composite Films – Novel Materials for Preservation of the Purple Passion Fruits (Passiflora edulis Sims) DOI Open Access
Pham Thi Thu Ha, Pham Thu Trang,

Nguyễn Văn Khôi

et al.

ChemistrySelect, Journal Year: 2025, Volume and Issue: 10(10)

Published: March 1, 2025

Abstract The present study first describes preparations of novel edible composite films, based on alginate and shellac using three plasticizers propylene glycol, glycerol, polyethylene glycol 400 at 5%–20%, their preservation to the purple passion fruits. Their physicochemical properties, including sensory evaluation, fracture surface morphology, mechanical FTIR, water vapor permeability (WVP), TGA, were evaluated. Glycerol provided best plasticizing effect, whereas films plasticizer exhibited lowest WVP, particularly 10% (the WVP 3.64 g.mm/m 2 .day.kPa). alginate/shellac containing or glycerol protect against growth several pathogenic bacteria. After 56 days storage, fruits coated with 5%–15% maintained good quality, compared uncoated fruits, especially film weight loss 27.09% rind color change 8.94). also nutritional values, such as vitamin C content (48.96 mg%), total soluble solids (16.65%), titratable acidity (3.25%), phenolic (200.61 mg GAE/100 mL fruit juice), flavonoid (66.80 QE/100 DPPH radical scavenging (118.68 µmol Trolox/100 juice). Collectively, antimicrobial antioxidative activities could be developed a potential material for fresh protection.

Language: Английский

Citations

0
A Sustainable and Edible Solution for Cheese Packaging: Active Films with Natamycin and Nisin DOI
Sofía Berti,

L. Mesch,

Rosa J. Jagus

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: April 21, 2025

Language: Английский

Citations

0
Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension DOI
Nadia El Alami El Hassani, Abdoullatif Baraket, Chakib Alem

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 12, 2024

Language: Английский

Citations

2
Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes DOI Creative Commons
Łukasz K. Kaczyński

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3789 - 3789

Published: Nov. 25, 2024

Packaging is an integral part of every food product, especially cheese. An important goal to protect the product from spoiling and drying out. Two types cheese were tested: soft goat's hard They evaluated for gloss, water activity, colour. The aim research was assess changes in activity goat correlation with gloss color during storage various forms packaging, depending on consumer habits. problem based observations regarding repackaging dairy products, including Consumers have reported such a previous studies. question asked: will it be necessary future indicate appropriate form given cheese? It shown that best packaging storing open feta-type salad cheeses aluminum foil producer's packaging. method only affects change case parameter a* At same time, need noted develop would serve spoilage not pose threat natural environment after being thrown into trash. Wrapping cellulose fiber paper reduced by 5% 14 days but did encourage re-consumption. key task is, therefore, carry out regular surveys. Therefore, choose (develop) preserve original quality when stored these conditions.

Language: Английский

Citations

0