Singh Shubam, Bhat Hina F, Kumar Sunil, Aadil Rana Muhammad, Abdi Gholamreza, Bhat Zuhaib F
Division of Livestock Products Technology, SKUAST-J, Jammu, India.
Division of Animal Biotechnology, SKUAST-K, Kashmir, India.
Heliyon. 2024 Apr 3;10(7):e29036. doi: 10.1016/j.heliyon.2024.e29036. eCollection 2024 Apr 15.
The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T), 1.5% (T), 1.0% (T), and 0.0% (T)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/mt), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.
本研究的目的是制备一种含有植物提取物基纳米颗粒的昆虫蛋白基复合膜，以增强奶酪的脂质和微生物稳定性。采用超声介导的绿色合成方法，使用花提取物（EP-NPs）制备纳米颗粒。该膜由蝗虫蛋白（Loc-Pro）和不同水平的EP-NPs[2.0%（T）、1.5%（T）、1.0%（T）和0.0%（T）]制成。以帕尔马干酪（Par-Che）为模型系统，在4±1°C下储存90天，对其进行表征和功效评估。自由基清除活性（ABTS和DPPH）、总黄酮和总酚含量、离子还原电位（FRAP）和抑菌圈（mm）结果表明，添加EP-NPs显著增强了基于Loc-Pro的膜的抗氧化和抗菌活性。它还增加了（P<0.05）基于Loc-Pro的膜的密度（g/ml）、红度（a*）和黄度（b*），并降低了（P<0.05）其水蒸气透过率（mg/mt）、透明度（%）和亮度（L*）。在储存90天期间，含有EP-NPs的膜对Par-Che的蛋白质氧化、脂质稳定性、微生物质量和抗氧化潜力产生了显著的有利影响。在第90天，未使用任何膜的奶酪样品的硫代巴比妥酸反应物（TBARS）、游离脂肪酸（FFA）、总羰基含量、总平板计数和嗜冷菌计数的平均值分别为2.24mg丙二醛/kg、0.79%油酸、1.22nm/mg蛋白质、2.52 log CFU/g和1.24 log CFU/g，而T膜内的样品这些值显著较低，分别为1.82、0.67、0.81、2.15和0.81。发现基于Loc-Pro的膜对Par-Che的感官特性有积极影响。基于Loc-Pro的膜和消化模拟均提高了Par-Che的自由基清除活性和离子还原电位。我们的结果表明，基于Loc-Pro的膜有潜力作为提高奶酪储存质量的一种手段。
