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Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage./
Author:	Gurdian, Cristhiam Eugenia Gurdian.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2015,
Description:	129 p.
Notes:	Source: Masters Abstracts International, Volume: 83-12.
Contained By:	Masters Abstracts International83-12.
Subject:	Pathogens. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29122490
ISBN:	9798802791400

Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage.
Gurdian, Cristhiam Eugenia Gurdian.

Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage. - Ann Arbor : ProQuest Dissertations & Theses, 2015 - 129 p.

Source: Masters Abstracts International, Volume: 83-12.

Thesis (M.S.)--Louisiana State University and Agricultural & Mechanical College, 2015.

This item must not be sold to any third party vendors.

Oregano essential oil (OEO) is recognized for antimicrobial and antioxidant properties. Incorporation of OEO into an edible film prepared with whey protein isolate (WPI) may improve the shelf-life of queso blanco (cheese). The overall goal of the proposed study was to develop and evaluate the effectiveness of antimicrobial and antioxidant WPI edible films (WPIFs) with OEO to improve the shelf life of queso blanco wrapped in the WPIFs during one month of refrigerated storage. Production of potential antimicrobial and antioxidant WPIFs with OEO (WPIOF) was possible. Flaxseed oil (FO) was incorporated into cheese by homogenization (HFQ), which caused significant susceptibility to oxidation when compared to the control cheese (QU). However, it did not have major effects on any other physic-chemical characteristics such as color and texture. Unwrapped HFQ oxidation rate significantly increased during 1-mo of storage, but wrapping with WPIOF was effective in extending the shelf life of omega 3 queso blanco (WOHFQ) by preventing the growth of yeast and molds and retarding oxidative reactions. This study demonstrated that WPIOF can be used to improve refrigerated shelf-life of queso-blanco and queso blanco containing FO.

ISBN: 9798802791400Subjects--Topical Terms:

3540520
Pathogens.

Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage.
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245 1 0 $a Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage.
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300 $a 129 p.
500 $a Source: Masters Abstracts International, Volume: 83-12.
500 $a Advisor: Subramaniam, Sathivel.
502 $a Thesis (M.S.)--Louisiana State University and Agricultural & Mechanical College, 2015.
506 $a This item must not be sold to any third party vendors.
520 $a Oregano essential oil (OEO) is recognized for antimicrobial and antioxidant properties. Incorporation of OEO into an edible film prepared with whey protein isolate (WPI) may improve the shelf-life of queso blanco (cheese). The overall goal of the proposed study was to develop and evaluate the effectiveness of antimicrobial and antioxidant WPI edible films (WPIFs) with OEO to improve the shelf life of queso blanco wrapped in the WPIFs during one month of refrigerated storage. Production of potential antimicrobial and antioxidant WPIFs with OEO (WPIOF) was possible. Flaxseed oil (FO) was incorporated into cheese by homogenization (HFQ), which caused significant susceptibility to oxidation when compared to the control cheese (QU). However, it did not have major effects on any other physic-chemical characteristics such as color and texture. Unwrapped HFQ oxidation rate significantly increased during 1-mo of storage, but wrapping with WPIOF was effective in extending the shelf life of omega 3 queso blanco (WOHFQ) by preventing the growth of yeast and molds and retarding oxidative reactions. This study demonstrated that WPIOF can be used to improve refrigerated shelf-life of queso-blanco and queso blanco containing FO.
590 $a School code: 0107.
650 4 $a Pathogens. $3 3540520
650 4 $a Salmonella. $3 879055
650 4 $a Communication. $3 524709
650 4 $a Food preservation. $3 3562690
650 4 $a Bacteria. $3 550366
650 4 $a Leaves. $3 603951
650 4 $a Fatty acids. $3 897910
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650 4 $a Antioxidants. $3 668021
650 4 $a Gram-negative bacteria. $3 1619664
650 4 $a Lipids. $3 558980
650 4 $a Tea. $3 538945
650 4 $a Performance evaluation. $3 3562292
650 4 $a Food packaging. $3 3564774
650 4 $a Oils & fats. $3 3561739
650 4 $a Oxidation. $3 714629
650 4 $a Permeability. $3 915594
650 4 $a Antimicrobial agents. $3 3556833
650 4 $a Polyphenols. $3 2148267
650 4 $a Milk. $3 787748
650 4 $a Microorganisms. $3 666946
650 4 $a Food science. $3 3173303
650 4 $a Microbiology. $3 536250
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710 2 $a Louisiana State University and Agricultural & Mechanical College. $3 783779
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856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29122490