Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

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Nazan Kavas and Gökhan Kavas
 

Abstract

In this study, edible film (EWPP) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) egg white protein powder (EWPP) + 0.5% (w/v) alginate and 1% (v/v); 2% (v/v) turmeric essential oil (EOT). Çökelek cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 106 cfu-g. Counts of these organisms and yeast-mould were determined after the cheese production. After coating some of the Çökelek samples with film, all samples were stored at 4 °C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 14th and 30th days of storage. EWPP was found to have good water barrier properties, which improved with the addition of 1% (v/v) and 2% (v/v) turmeric essential oil to the film, and EWPP was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the film-coated samples. Microbial growth was found to be highest in the control sample throughout the period of storage.

Published on: September 29, 2017
doi: 10.17756/jfcn.2017-045
Citation:  Kavas N, Kavas G. 2017. Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese. J Food Chem Nanotechol 3(3): 105-110.

 
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