Document Type : Original Article
Authors
1
Dairy Department, Faculty of agriculture, Al-Azhar University, Nasr city, Cairo
2
head of packaging materials department,National Research centre, Dokki, Giza, Egypt
3
Food Science Department, Faculty of agriculture, Ain Shams University, Cairo, Egypt.
4
Dairy Science Dept., Faculty of Agriculture, Al-Azhar University, Cairo
Abstract
The purpose of the current work is to create and develop bionanocomposite materials and assess their suitability for covering Ras cheese. The Moringa nanoemulsion (MO-NE) was added in concentrations ranging from 2.5, 5.0, and 7.5% to the chitosan/whey protein concentrate (CS/WPC) aggregate that was used to create the bionanocomposite materials. Utilizing the SEM, TEM, and FT-IR, the manufactured nanoemulsions and bionanocomposites have been assessed. Additionally, the constructed bionanocomposites' mechanical tests, water vapour transmission rate (WVTR), and oxygen transmission rate (OTR) have also been assessed. In comparison to the uncoated cheese, the effect of covering Ras cheese with an ordered nanocomposite's impact on weight reduction, chemical, textural, and bacterial properties has been evaluated. Cheese coating decreased weight and moisture losses but had little impact on the typical ripening modifications to the composition and texture of Ras cheese. As for microbiological properties, no mould appears on the covered rind of Ras cheese, which is covered with a bionanocomposite film of MO-NE and CS/WPC.
Keywords
Main Subjects
)
View on SCiNiTO