Journal of Food, Agriculture and Environment

Vol 12, Issue 3&4,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

The effects of mint (Mentha spicata) essential oil fortified edible films on the physical, chemical and microbiological characteristics of lor cheese


Gökhan Kavas 1*, Nazan Kavas 2

Recieved Date: 2014-07-10, Accepted Date: 2014-09-16


Sorbitol (S) + whey protein isolate (WPI) and 4 different edible films containing mint  (Mentha spicata) essential oil were prepared in 1% (v/v) (Me1), 2% (v/v) (Me2), 3% (v/v) (Me3) and 4% (v/v) (Me4) concentrations. These films were used for coating lor cheese (the traditional whey cheese of Turkey) samples and stored at +4°C for 15 days. Microbiological and physico-chemical analyses were carried out on the 1st, 7th, 10th and 15th days of storage. Coating the lor cheese with edible film had a positive effect on the weight loss. The increase in the concentration of essential oil had a significant effect on the fat content, titratable acidity, water vapour permeability, weight loss and antimicrobial activity. For the determination of antimicrobial activity, the cheese samples were artificially contaminated with Escherichia coli  O157:H7, Listeria monocytogenes  and Staphylococcus aureus, and yeast-mold enumeration was made immediately after the cheese production and accepted as the initial value. E. coli O157:H7 was the most resistant microorganism to the essential oil, and the most sensitive ones were S. aureus, L. monocytogenes and yeasts and molds, respectively. The general results showed that addition of mint essential oil to S+WPI based film in 2% (v/v), 3% (v/v) and 4% (v/v) concentrations had a positive effect on the extension of the shelf life of lor cheese.


Lor cheese, edible film, essential oil, mint

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 40-45

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