Gurdian Cristhiam, Chouljenko Alexander, Solval Kevin Mis, Boeneke Charles, King Joan M, Sathivel Subramaniam
School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, La., U.S.A.
Dept. of Biological and Physical Sciences, Univ. of Holy Cross, New Orleans, La., U.S.A.
J Food Sci. 2017 Jun;82(6):1395-1401. doi: 10.1111/1750-3841.13733. Epub 2017 May 12.
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB. Thus, incorporation of OEO into an edible film prepared with whey protein isolate (WPI) may improve the shelf life of QB. Scanning electron microscopy (SEM) micrographs revealed that FO was successfully retained by the cheese after homogenization. The thiobarbituric-acid-reactive-substances (TBARS) and yeast and mold counts (YMC) of the wrapped cheeses were analyzed during 60 d of refrigerated storage. The oxidation rate increased significantly for nonwrapped QB containing FO (QBFO) during storage, however wrapping with WPI edible films containing OEO (WOF) significantly limited lipid oxidation and prevented growth of yeasts and molds. This study demonstrated the antioxidant and antimicrobial properties of WOF for preservation of QBFO during refrigerated storage.
用含有ω-3多不饱和脂肪酸的亚麻籽油（FO）强化白奶酪（QB），可以提供一种具有健康益处的功能性食品，如改善细胞、大脑和视网膜功能，以及预防心血管疾病和免疫炎症性疾病。然而，由于酵母和霉菌的早期生长，QB的保质期较短，添加FO可能会增加其对脂质氧化的敏感性。牛至精油（OEO）以其抗菌和抗氧化特性而闻名，但由于其强烈的风味化合物，它可能不适合直接添加到QB中。因此，将OEO掺入用乳清蛋白分离物（WPI）制备的可食用薄膜中，可能会延长QB的保质期。扫描电子显微镜（SEM）显微照片显示，在均质化后，奶酪成功保留了FO。在冷藏储存60天期间，分析了包装奶酪的硫代巴比妥酸反应性物质（TBARS）以及酵母和霉菌计数（YMC）。在储存期间，含FO的未包装QB（QBFO）的氧化速率显著增加，然而，用含有OEO的WPI可食用薄膜（WOF）包装显著限制了脂质氧化，并防止了酵母和霉菌的生长。本研究证明了WOF在冷藏储存期间对QBFO的抗氧化和抗菌特性。
