Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films
Mljekarstvo · Ocak 2025
YÖKSİS Kayıtları
Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films
Mljekarstvo: Dairy Experts Journal · 2025 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films
Mljekarstvo: Dairy Experts Journal · 2025 SCI
DOKTOR ÖĞRETİM ÜYESİ AYSUN ORAÇ →
Makale Bilgileri
DergiMljekarstvo
Yayın TarihiOcak 2025
Cilt / Sayfa75 · 217-230
Scopus ID2-s2.0-105017082106
Erişim🔓 Açık Erişim
Özet
Cheese packaging systems play a crucial role in preventing undesirable reactions and defects during the ripening process. In recent years, consumer demand for healthy and natural products has increased dramatically. In this regard, biodegradable and edible packaging materials have gained considerable interest. Recent studies have pointed to green alternatives, mainly natural polymers, for conventional plastic-based packaging of cheeses. This research investigated the efficacy of basil seed gum as an edible film and coating material in preserving the physicochemical, microbiological, textural and antioxidant properties of Kashar cheese during 60 days of storage. Nine coating solutions were prepared with different concentrations of gum (0.5 %, 1.0 %, 1.5 %) and plasticizer (1 %, 3 %, 5 %). Basil seed gum-based coatings reduced weight loss, inhibited Escherichia coli and Salmonella Typhimurium, and increased antioxidant activity with increasing gum concentration. Textural and microbiological properties were also improved, improving the shelf life and quality of the cheese.
Yazarlar (4)
1
Aysun Oraç
ORCID: 0000-0002-2974-3356
2
Çiğdem Konak Göktepe
3
Talha Demirci
4
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
basil seed gum
coating
edible film
Kashar cheese
ripening
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey