Monasterio Angela, Núñez Emerson, Verdugo Valeria, Osorio Fernando A
Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.
Department of Fruit Production and Enology, School of Agricultural and Natural Systems, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile.
Polymers (Basel). 2024 May 31;16(11):1559. doi: 10.3390/polym16111559.
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.
在食品工业背景下，新鲜奶酪是一种极易腐坏、保质期短的产品，本研究旨在通过多层可食用涂层来延长其保质期。总体目标是分析采用浸泡法和喷雾法，用包封葡萄籽单宁（NTs）和多糖（羟丙基甲基纤维素；HPMC和κ-卡拉胶；KC）的纳米脂质体包被的新鲜奶酪的双轴行为和质地，与未包被的奶酪和市售样品进行比较，包括加速保质期研究。NTs、HPMC和KC用作多层可食用涂层的主要成分，通过浸泡和喷雾法进行应用。结果显示出显著改善，如重量损失减少20%，抗氧化稳定性提高，过氧化物指数比未包被样品低30%。这些发现强调了可食用涂层在提高新鲜奶酪质量和延长保质期方面的有效性，突出了纳米脂质体和多糖混合物的创新应用以及在食品工业中应用该策略的相关性。总之，本研究为开发具有改良特性的乳制品提供了一个有前景的视角，为满足市场需求和提高消费者接受度带来了机遇。
