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The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese
- Kavas, G., Kavas, N., Saygili, D.
- Journal of food quality 2015 v.38 no.6 pp. 405-412
- Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus, anti-infective properties, cheeses, coatings, edible films, emulsifying, essential oils, microorganisms, sorbitol, storage time, thyme, whey, whey protein isolate
- About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol‐amended whey isolate‐based film. These films were used for coating traditional semi‐hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical–chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme‐fortified film (WPIOF) and the clove‐fortified film (WPISF) both had positive effects on the physical–chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157:H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P < 0.05). PRACTICAL APPLICATIONS: In this study, essential oil‐fortified edible films were produced by adding 1.5% (v/v) thyme and clove essential oils to whey protein isolate (WPI) or emulsifying film (SWPI) obtained by the addition of sorbitol (S). Some of the kashar cheese samples were coated with these films and some of them were not (control samples). All of the cheese samples were artificially contaminated with Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus for determination of antimicrobial properties of the films. Kashar cheese samples were stored at 4 ± 1C and their microbiological and physical–chemical properties were examined on the 1st, 15th, 30th and 60th days of storage.