ArticleFood technology and biotechnology
Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese.
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: The study investigates the use of chitin-glucan-based hydrogel (hereafter referred to as the hydrogel), obtained from Experimental approach: Biological waste, used as a medium for obtaining mycelium from Results and conclusions: Fourier transform infrared spectroscopy (FTIR) analysis confirmed that the hydrogel consisted of chitin-glucan complex, while scanning electron microscope (SEM) images demonstrated its successful application as a surface coating. Coating with the hydrogel significantly increased the pH and mass loss of cheese samples compared to the control (distilled water, p≤0.05). Moisture loss rates were 8, 18 and 14 % for samples treated with water, hydrogel obtained by dissolving chitin-glucan complex in KOH (KOH-hydrogel) and NaOH (NaOH-hydrogel), respectively. Although the hydrogel did not significantly inhibit mould and yeast (p≥0.05), the KOH-hydrogel coating effectively reduced lactic acid bacteria (LAB) proliferation (p≤0.05), which is associated with souring. Additionally, reduced peroxide value (PV) in coated samples (p≤0.05) suggests improvements in oxidative stability. Hydrogel coatings also influenced the texture properties of the cheese: hardness, chewiness, adhesiveness and cohesiveness increased, while resilience and gumminess decreased (p≤0.05). Using zero-order kinetics, the shelf life of cheese was calculated based on peroxide formation, with deterioration defined at 2 mmol O Novelty and scientific contribution: Study highlights that the hydrogel is sustainable, innovative edible coating with antioxidant properties, offering a promising approach for improving the quality and extending the shelf life of Kashar cheese. Future research could further optimize hydrogel formulations to enhance antimicrobial efficacy and explore their application in other high-moisture food products.
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