Preparation of a nanolaminate of alginate and turmeric in LBL method and its use in prolonging shelf life of Monterey cheese
DOI:
https://doi.org/10.59658/jkas.v5i5.168Abstract
Abstract
This study was carried out to evaluate the preparation of five-layer nanolaminates that were introduced by Layer By Layer (LBL) technique by the use of two solutions, namely, the sodium alginate, and the other antimicrobial agent is the turmeric extract. The halo diameter was estimated on a petri dish containing the positive bacteria or negative gram bacteria were used to estimate the effectiveness of antimicrobial extracts. Results showed that 0.2% concentration of turmeric extract showed inhibitory activity against these microorganisms. The scanning electron microscope was used to detect the thickness of prepared nanolaminates. The thickness of the total alginate and turmeric nanolaminate was 167.72 nm , The Zeta Potential voltage of the alginate solution reached -28.49 mV at pH = 7 and the turmeric extract was 29.45 mV, The WVP water permeability values for the nanolayered PET film without any addition to the charged PET (treatment 1) were 29.091 g.m2/24h) and for the nanolayered PET-charged for sodium alginate and turmeric extract (treatment 2) 43.636 g.m2/24h), OTR was obtained for the nanolayered with no addition of the charged PET (treatment 1), 14.78 ml / m2.day), and for the PET-charged, covered with sodium alginate and turmeric extract (treatment 2) 19.19 ml /m2.day).Three treatments were made of Monterey cheese, the first treatment was covered with the paraffin wax as control M1, the second was covered with gelatin (M2) and the third was coated with a nanolayered film consisting of the sodium alginate and the turmeric extract (M3). The results showed a significant decrease in the moisture content and the correct acidity of the treatment M3 and evolution in the values of ADV by the duration of maturation and the body of the turmeric extract in the nanolayered was determined from the microbiological growth of the treatment (M3), making it superior in the sensory characteristics of the comparison treatments.
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Copyright (c) 2018 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license
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