تاثير ضد ميكروبي پوشش موسيلاژ دانه ريحان حاوي نانوذرات اكسيد روي بر كيفيت پنير چدار در طول رسيدن

The antimicrobial effect of basil seed mucilage-ZnO nanocomposite coating on the quality of cheddar cheese during ripening

ﭘﻨﯿﺮ ﭼﺪار ﻧﻮﻋﯽ ﭘﻨﯿﺮ ﺳﺨﺖ اﺳﺖ ﮐﻪ ﺑﻪ ﻃﻮر ﺳﻨﺘﯽ ﻣﻌﻤﻮﻻ ﭘﻮﺷﺶ داده ﻣﯽ ﺷﻮد. ﭘﻮﺷﺶﻫﺎي ﺗﺠﺎري ﻣﻮرد اﺳﺘﻔﺎده ﺑﺮاي ﭘﻨﯿﺮ ﭼﺪار از ﻧﻮع ﻏﯿﺮ ﺧﻮراﮐﯽ ﺑﻮده ﮐﻪ ﺑﻪ دﻟﯿﻞ اﯾﺠﺎد آﻟﻮدﮔﯽ زﯾﺴﺖ ﻣﺤﯿﻄﯽ و ﻧﯿﺰ اﯾﺠﺎد آﻟﺮژي در ﺑﺮﺧﯽ از ﻣﺼﺮف ﮐﻨﻨﺪﮔﺎن ﻣﻄﻠﻮب ﻧﻤﯽﺑﺎﺷﻨﺪ. اﻣﺮوزه ﻓﯿﻠﻢﻫﺎي زﯾﺴﺖ ﺗﺨﺮﯾﺐ ﭘﺬﯾﺮ ﺑﯿﺸﺘﺮ ﻣﻮرد ﺗﻮﺟﻪ ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ. در اﯾﻦ ﺗﺤﻘﯿﻖ، ﺗﺎﺛﯿﺮ ﭘﻮﺷﺶ ﺧﻮراﮐﯽ ﻣﻮﺳﯿﻼژ داﻧﻪ رﯾﺤﺎن ﺣﺎوي ﻧﺎﻧﻮذرات اﮐﺴﯿﺪ روي در ﺳﻪ ﻏﻠﻈﺖ ﺻﻔﺮ، 0 /25و 0/5درﺻﺪ ﺑﺮ ﺧﻮاص ﮐﯿﻔﯽ ﭘﻨﯿﺮ ﭼﺪار در ﻃﻮل 90روز رﺳﯿﺪﮔﯽ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ در ﭘﺎﯾﺎن دوره ﻧﮕﻬﺪاري ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﻧﻤﮏ و ﭼﺮﺑﯽ و ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار رﻃﻮﺑﺖ ﻣﺮﺑﻮط ﺑﻪ ﻧﻤﻮﻧﻪ ﺑﺎ ﭘﻮﺷﺶ ﻣﻮﺳﯿﻼژ ﺣﺎوي 0/5 درﺻﺪ ﻧﺎﻧﻮاﮐﺴﯿﺪ رو ي ﺑﻮد. ﻫﻤﭽﻨﯿﻦ ﺗﻌﺪاد ﺑﺎﮐﺘﺮيﻫﺎي اﺳﯿﺪ ﻻﮐﺘﯿﮏ ﻏﯿﺮ اﺳﺘﺎرﺗﺮي در ﺗﻤﺎم ﻧﻤﻮﻧﻪ ﻫﺎ در ﻃﻮل 90روز ﻧﮕﻬﺪاري ﺑﻪﻃﻮر ﻣﻌﻨﯽداري اﻓﺰاﯾﺶ، اﻣﺎ ﺗﻌﺪاد ﺑﺎﮐﺘﺮي ﻫﺎي اﺳﺘﺎرﺗﺮ اﺑﺘﺪا اﻓﺰاﯾﺶ و ﺳﭙﺲ ﮐﺎﻫﺶ ﯾﺎﻓﺖ )0/01

Cheddar cheese is a hard type of cheese. It is coated traditionally with a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of basil seed mucilage containing zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0.25, and 0.5% on the quality properties of cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0.5% of ZnO-NP. Also, during ripening, in all samples, the number of non-starters lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (P<0.01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold, and yeast increased significantly during storage, which was the lowest in samples with a coating containing ZnO-NP (P<0.01). In addition, ZnO-NP coatings prevented mold growth on the surface of cheddar cheese samples. According to the results obtained from this study, basil seed mucilage containing 0.5% ZnO-NP can be used as a coating in cheddar cheese without any adverse effect on the flavor of the cheese.