Sassi, Ghada; Shankar, Shiv; Jaiswal, Lily; Salmieri, Stéphane; Karboune, Salwa et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2024).
Nanoemulsion-based spray-dried formulation of essential oils, whey protein isolate, and maltodextrin: An approach for antifungal preservation of grated mozzarella cheese
International Dairy Journal
, vol. 154
, nº 105919.
pp. 1-12.
DOI: 10.1016/j.idairyj.2024.105919.
Résumé
An antifungal nanoemulsion-based formulation containing natural extracts encapsulated into whey protein isolate (WPI) and maltodextrin (MD) was spray-dried and applied on grated mozzarella cheese. Formulation efficiency was evaluated to extend the shelf-life and to inhibit spoilage fungi growth. The results of the spray-dried formulation (FP) showed a retention of 62% of the phenolic compounds, leading to a good encapsulation efficiency (72.3%). The sensory analysis results of grated mozzarella treated with FP revealed a powder concentration of ⩽2 g kg−1 was appreciated compared to the control. In situ evaluation of its antifungal capacity by challenge test revealed that FP showed an inhibitory effect similar to natamycin (FN) with a reduction of 3.4 log CFU g−1 after 56 days of storage (4 °C). The shelf-life result of grated mozzarella treated with FP and FN showed the onset of fungal growth on day 35 and day 56 in SA (air) and SL (nitrogen) packaging, respectively.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | - |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 17 mars 2024 19:09 |
| Dernière modification: | 17 mars 2024 19:09 |
| URI: | https://espace.inrs.ca/id/eprint/15310 |
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