Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese


JOURNAL OF FOOD SAFETY, vol.37, no.2, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1111/jfs.12306
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Erzincan Binali Yildirim University Affiliated: Yes


Effects of the edible films coated with natamycin (N) solutions and enriched with essential oils (EOs) were investigated on the chemical (e.g., the rates of pH, dry matter, fat, acidity, salt, protein, water soluble nitrogen, ripening index (RI), 12% trichloroacetic acid-soluble nitrogen, and pH 4.6 soluble-nitrogen), microbial (e.g., total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliform and mould) and sensory properties of Kashar cheese during ripening time (3(rd), 30(th), 60(th) and 90(th) days) in the present study. Antimicrobial effectiveness of the films against moulds was measured on 30th, 60th, and 90th days of storage. The highest and lowest mould counts were determined for the C (2.87 log cfu/g) and N5 (1 log cfu/g) samples, respectively, at 90 days of ripening. Compared to other cheese samples, C and N3 coated cheese samples represented higher levels of water-soluble nitrogen and RI at the end of storage. N3 coated cheese samples were preferred more by the panellists while N5 coated cheese samples received the lowest scores.