Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin DOI Open Access
David Ruiz, Larissa Tessaro, Paulo José do Amaral Sobral

et al.

Polymers, Journal Year: 2025, Volume and Issue: 17(10), P. 1342 - 1342

Published: May 14, 2025

Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was evaluate the Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing curcumin as an antioxidant agent. A series physicochemical analyses were conducted, including lipid, crude fiber, protein content, well color measurements, weight loss, moisture water activity, pH, titratable acidity, total non-protein nitrogen, proteolysis index, oxidation (measured by thiobarbituric acid reactive substances—TBARS). Additionally, microbiological tests performed assess mesophilic bacteria, coliforms, fungi, yeasts. results indicated packaging helped maintain cheese’s significantly reducing loss; after days, reached loss approximately 3%, compared 27% unpackaged cheese. However, also increased retention inside package, which accelerated negative control. content maintained 42%, 22% Furthermore, did not exhibit any significant effect on It be concluded these are suitable for foods high content.

Language: Английский

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin DOI Open Access
David Ruiz, Larissa Tessaro, Paulo José do Amaral Sobral

et al.

Polymers, Journal Year: 2025, Volume and Issue: 17(10), P. 1342 - 1342

Published: May 14, 2025

Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was evaluate the Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing curcumin as an antioxidant agent. A series physicochemical analyses were conducted, including lipid, crude fiber, protein content, well color measurements, weight loss, moisture water activity, pH, titratable acidity, total non-protein nitrogen, proteolysis index, oxidation (measured by thiobarbituric acid reactive substances—TBARS). Additionally, microbiological tests performed assess mesophilic bacteria, coliforms, fungi, yeasts. results indicated packaging helped maintain cheese’s significantly reducing loss; after days, reached loss approximately 3%, compared 27% unpackaged cheese. However, also increased retention inside package, which accelerated negative control. content maintained 42%, 22% Furthermore, did not exhibit any significant effect on It be concluded these are suitable for foods high content.

Language: Английский

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