Authors : Shahnaz Khodaverdi, Toktam Mostaghim and Ismaeil Haririan
Abstract: This research aimed to the characterization of bixin/crocetin nanoparticles and investigation its effects on cheddar cheese quality and shelf life. In this study, chitosan/alginate nanoparticles containing bixin (12, 14 and 16 μg mL–1) and crocetin (0.01, 0.03 and 0.05%) were prepared by ionic gelatinization method. Nanoparticles characterized by size, release, loading, entrapment efficacy and morphology. Cheese samples treated with nanoparticles and evaluated for DPPH assay, moisture content, acidity, pH, TBA, PV, colorimetric index and TMC in 1st, 20th, 40th and 60th days of storage. The results analyzed by SPSS Software Version 22. The results showed that mean size nanoparticles were 87-149 nm, release (%) were 32-61%. Morphological shapes of nanoparticles was spherical, soft with smooth surfaces. Also, acidity index of cheese treatments increased and pH and inhibitory level of free radicals decreased significantly (p≤0.05). Lightness index (L*) reduced during storage, yellowness (b*) and redness (a*) increased (p≤0.05). Peroxide value and TBA significantly diminished with increasing amount of Bixin/crocetin nanoparticles (p≤0.05). Over time, the index of hardness and cohesiveness increased and adhesiveness, chewiness, elasticity and chewing ability fall down during storage (p#0.05). TMC soured meaningfully during storage but with the increase in the use of bixin and chromite nanoparticles, the TMC declined significantly. The results of microscopic evaluation confirmed the presence of nanoparticles within the cheeses network. Finally, sample with 16 μg mL–1 Bixin/crocetin was selected as the optimum treatment.
Shahnaz Khodaverdi, Toktam Mostaghim and Ismaeil Haririan, 2020. The Effect of Bixin/Crocetin Nanoparticles on Quality and Shelf Life Improvement of Cheddar Cheese. Journal of Food Technology, 18: 47-55.