Home Physical Sciences Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
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Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time

  • Fatemeh Borhanpour , Seyed Saeed Sekhavatizadeh ORCID logo EMAIL logo , Saeid Hosseinzadeh , Mahboobeh Hasanzadeh , Mohammad-Taghi Golmakani and Morteza Moharreri
Published/Copyright: December 29, 2021
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 18 Issue 1

Abstract

Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.

Keywords: CE; feta-type cheeses; MCE; microencapsulation; storage
Corresponding author: Seyed Saeed Sekhavatizadeh, Assistance Professor of Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran, E-mail:

Acknowledgments

The authors thank the department of food science of Kherad Institute of Higher Education for their assistance during the research.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

  3. Conflicts of interest statement: The authors declare no conflict of interest.

  4. Informed consent: Not applicable.

  5. Ethical approval: This article does not contain and studies with human participants or animals performed by any of the authors.

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Received: 2021-07-16
Accepted: 2021-12-07
Published Online: 2021-12-29

© 2021 Walter de Gruyter GmbH, Berlin/Boston

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  8. Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
  9. Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
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https://doi.org/10.1515/ijfe-2021-0198
Keywords for this article
CE; feta-type cheeses; MCE; microencapsulation; storage

Articles in the same Issue

  1. Frontmatter
  2. Critical Review
  3. Artificial intelligence, big data, and blockchain in food safety
  4. Articles
  5. Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed
  6. Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
  7. Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties
  8. Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
  9. Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
  10. Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
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