Evaluation of the Effect of Natural Antioxidants of Crocetin and Bixin on the Shelf Life in Cheddar Cheese Publisher



Khodaverdi SH¹ ; Mostaghim T² ; Haririan E³
Source: Journal of Food Science and Technology (Iran) Published:2021

Abstract

The aim of this study was to investigate the effect of natural antioxidant properties of crocetin and bixin on nanoparticle formulation of cheddar cheese. In this study, chitosan / alginate nanoparticles containing bixin (14, 16 and 18 μg / ml) and crocetin (0.01, 0.03 and 0.05%) were prepared by gelation method. After preparation of cheddar cheese and addition of nanoparticles, total microbial population test was evaluated on the first days of production, 20th, 40th and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. The results showed that the total microbial population increased significantly during storage, but the total microbial population index decreased significantly with increasing levels of Bixin and Crocetin nanoparticles. Examination of the results of the microscopic analysis also confirmed the presence of nanoparticles inside the cheese structural network. Evaluation of sensory evaluation results showed a decrease in sensory evaluation scores over 60 days of storage. However, in the treatments with 18 μg / ml Bixin and Crocetin the sensory index changes were less than the other treatments. Finally, the treatment with 16 µg / ml bauxin and 0.05 µg / ml crocetin was selected as the optimal treatment. © 2021 Journal of Food Science and Technology (Iran).