Results
Title

Applications of nanoliposomes in cheese technology.

Authors

Mohammadi, Reza; Mahmoudzade, Maryam; Atefi, Mohsen; Khosravi‐Darani, Kianoush; Mozafari, M R

Abstract

Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro-organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β-galactosidase and cheese-ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.

Subjects

CHEESEMAKING; CHEESE industry; MICROENCAPSULATION; LIPOSOMES; ESSENTIAL oils; AMINO acids; ANTIOXIDANTS

Publication

International Journal of Dairy Technology, 2015, Vol 68, Issue 1, p11

ISSN

1364-727X

Publication type

Academic Journal

DOI

10.1111/1471-0307.12174