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- Title
THE USE OF MACRO LAMENT OF ALGINATE AND ROSEMARY IN MONTEREY CHEESE COATING.
- Authors
Al Mousawi, Azhar J.; Khair, Shaima R.
- Abstract
Five-layer nanoparticles were prepared using layer by layer-LBL technique using two solvents, the sodium alginate and the other antimicrobial agent, the rosemary extract, to estimate the effectiveness of the antimicrobial extract. The halo diameter was estimated on a petri dish containing on the positive or the negative bacteria and Aspergillus niger and Fusarium. The results showed that the concentration of 0.2% of the rosemary extract showed an inhibitory effect against these microorganisms. The thickness of the alginate and rosemary coating was 26.02 microns, zeta potent ion for the alginate solution was 28.49 mV at pH 7 and for the rosemary extract was 24.53 mV at pH = 3.8, the WVP permeability values for the charged PET were 29,091 g.m2/24h) and for the PET charged and coated by alginate and rosemary extract 58.182 g.m2/24h). The OTR for the charged PET was 14.78 ml / m2.day) and for the charged PET and coated with alginate and rosemary extract 23.64ml / m2.day). Three treatments were made of Monterey cheese, the first treatment was coated with paraffin wax (M1), the second was coated with gelatin (M2) and the third was coated with sodium alginate and rosemary extract (M3). The results showed a significant decrease in lost moisture content and corrective acidity for the M3 and evolution in ADV values with the duration of repining. The presence of the rosemary extract was determined from the microbiological growth of the treatment (M3), making it superior in the sensory characteristics of the comparison treatments.
- Subjects
ALGINATES; ROSEMARY; CHEESE; NANOPARTICLES; ANTI-infective agents; PLANT extracts
- Publication
Plant Archives (09725210), 2019, Vol 19, Issue 2, p4369
- ISSN
0972-5210
- Publication type
Article