El-Ashaal Eman S, Elshoky Hisham A, El-Sayed Nayera M, Elwahash Nahed A A
Nanotechnology and Advanced Material Central Lab, Agricultural Research Center (ARC), Giza 12619, Egypt; Regional Center for Food and Feed, ARC, Giza 12619, Egypt.
Nanotechnology and Advanced Material Central Lab, Agricultural Research Center (ARC), Giza 12619, Egypt; Regional Center for Food and Feed, ARC, Giza 12619, Egypt; Tumor Biology Research Program, Department of Research, Children's Cancer Hospital Egypt, 57357, Cairo, 11441, Egypt.
Food Res Int. 2025 Nov;219:116993. doi: 10.1016/j.foodres.2025.116993. Epub 2025 Jul 7.
Domiati cheese, one of the most popular soft white cheeses, is particularly susceptible to microbial deterioration due to its high moisture content and low salt concentration. This study assesses the effectiveness of a new edible coating made from carboxymethyl chitosan nanoparticles loaded with pomegranate peel extract (CCS LP) in increasing the shelf life of Domiati cheese. The study compares CCS LP's performance to pomegranate peel extract (PPE) and carboxymethyl chitosan nanoparticles (CCS NPs) alone. CCS-LP showed the highest antioxidant activity (88.36 % DPPH, 92.04 % ABTS inhibition) compared to PPE and CCS NPs. In antimicrobial testing, CCS LP demonstrated superior activity against Staphylococcus aureus, reducing bacterial growth by 66.17 % at 800 μg/mL, compared to PPE (40.48 %) and CCS NPs. Furthermore, Domiati cheese coated with CCS LP retained 61.02 % moisture content after 28 days of refrigerated storage, while the uncoated Domiati cheese control decreased significantly to 53.89 %. CCS LP coatings also preserved the cheese's chemical and textural properties, minimizing protein and fat content fluctuations. The microbial load in CCS LP-coated cheese was significantly reduced, with total bacterial counts and yeast/mold counts at 5.44 log CFU/g and 3.77 log CFU/g, respectively, compared to 7.44 log CFU/g and 5.07 log CFU/g in the uncoated cheese. These findings highlight the potential of CCS LP as an effective edible coating for enhancing the antioxidant and antibacterial properties of Domiati cheese while maintaining its sensory qualities and shelf life. This study presents CCS LP as a promising biopolymer-based food preservation strategy.
多米亚蒂奶酪是最受欢迎的软质白奶酪之一，由于其高水分含量和低盐浓度，特别容易受到微生物变质的影响。本研究评估了一种由负载石榴皮提取物的羧甲基壳聚糖纳米颗粒制成的新型可食用涂层（CCS LP）在延长多米亚蒂奶酪保质期方面的有效性。该研究将CCS LP的性能与单独的石榴皮提取物（PPE）和羧甲基壳聚糖纳米颗粒（CCS NPs）进行了比较。与PPE和CCS NPs相比，CCS-LP表现出最高的抗氧化活性（DPPH为88.36%，ABTS抑制率为92.04%）。在抗菌测试中，CCS LP对金黄色葡萄球菌表现出优异的活性，在800μg/mL时细菌生长减少了66.17%，而PPE为40.48%，CCS NPs为40.48%。此外，用CCS LP涂层的多米亚蒂奶酪在冷藏储存28天后保留了61.02%的水分含量，而未涂层的多米亚蒂奶酪对照显著降至53.89%。CCS LP涂层还保留了奶酪的化学和质地特性，使蛋白质和脂肪含量波动最小化。与未涂层奶酪中的7.44 log CFU/g和5.07 log CFU/g相比，CCS LP涂层奶酪中的微生物负荷显著降低，总细菌计数和酵母/霉菌计数分别为5.44 log CFU/g和3.77 log CFU/g。这些发现突出了CCS LP作为一种有效的可食用涂层的潜力，可增强多米亚蒂奶酪的抗氧化和抗菌性能，同时保持其感官品质和保质期。本研究提出CCS LP作为一种有前途的基于生物聚合物的食品保鲜策略。
