Effect of edible packaging film treated with essential oil of oregano in extending the shelf life of paneer

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The present study was conducted to evaluate the shelf- life of paneer wrapped with oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film. The edible film was prepared by adding starch (5g), carboxymethyl cellulose (15 % W/W starch) in distilled water (100mL) and glycerol (40ml/100g starch). Physicochemical, microbiological and sensory properties at (4±1°C) till spoilage was evaluated for paneer samples.

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Nội dung Text: Effect of edible packaging film treated with essential oil of oregano in extending the shelf life of paneer

Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 6 (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.906.273 Effect of Edible Packaging Film Treated with Essential Oil of Oregano in Extending the Shelf Life of Paneer Saurabh Karunamay, Shekhar R. Badhe*, Vivek Shulka, Poonam A. Pawar Department of Livestock Products Technology, Mumbai Veterinary College, MAFSU, Mumbai, Maharashtra, India *Corresponding author ABSTRACT The present study was conducted to evaluate the shelf- life of paneer wrapped with oregano essential oil treated starch and carboxymethyl Keywords cellulose (CMC) based edible packaging film. The edible film was prepared by adding starch (5g), carboxymethyl cellulose (15 % W/W starch) in Paneer, Oregano distilled water (100mL) and glycerol (40ml/100g starch). Physico- essential oil, CMC, Starch, Shelf-life chemical, microbiological and sensory properties at (4±1°C) till spoilage was evaluated for paneer samples. Control sample was unacceptable after Article Info 5th day of storage for sensory evaluation and found microbiologically unfit Accepted: on 9th day of storage. The paneer packed in edible film treated with 0.5% 18 May 2020 oregano essential oil was found bland on 10th day of sensory evaluation but Available Online: 10 June 2020 found microbiologically fine at 12th day of storage. The results revealed that paneer packed in edible film treated with oregano essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for control sample at 4±1°C. Introduction refrigeration, though its freshness is lost within 3 days (Bhattacharya et al., 1971). Paneer refers as a dairy product obtained from Retort packaging, vacuum packaging and the cow or buffalo milk or a combination many more modern packaging methods have there of by coagulation with sour milk, lactic been developed to increase the shelf life of acid or citric acid. It should not contain more paneer. The packaging materials mostly used than 70.0 per cent moisture and milk fat less in the food industries are non- biodegradable than 50.0 per cent of the dry matter (FSSAI, and the problems generated by non- 2011). Like other dairy products, paneer also degradable or plastic waste are of great shows a shelf- life of 5-6 days under concern. 2234
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 In order to overcome the issue, the research cellulose (15% W/W starch) in 100 mL has been carried out to use natural compounds distilled water and added glycerol (40 ml/100 for the preservation of paneer. Thus, an eco- g starch). The Suspension was agitated by friendly, biodegradable and oregano essential magnetic stirrer at 500rpm for 30 min in oil treated starch and carboxylmethyl water bath at 90 °C. After that the suspension cellulose based edible packaging film was was cooled for 20 minutes and 0.5% oregano developed for this purpose. Oregano essential essential oil was added as per the volume of oil (OEO) is obtained from Oregano plant the solution. The desired concentration of (Origanum vulgare) and has carvacrol and oregano essential oil was determined by thymolas major active compounds. These Minimum inhibition concentration. The compounds possess high antimicrobial suspension was then dried at 60 °C to obtain activity and excellent antioxidant properties the film (Ghanbarzadeh et al., 2011). against a wide range of spoilage and pathogenic microorganisms. Generally Packaging and storage of paneer recognized as safe (GRAS) status of oregano essential oil by FDA gave researcher a pave Control (C) and treatment (T) samples of 20 the way to incorporation this oil in starch and grams each was prepared. Control sample carboxymethyl cellulose based edible film for contained paneer packed in LDPE bag and extensive studies. The objective of present kept at 4±1°C. Treatment (T) sample research work was to study the effectiveness contained paneer wrapped in edible packaging of starch and carboxymethyl cellulose base film treated with 0.5% oregano essential oil edible film, incorporated with oregano and then packed in LDPE bag and stored at essential oil to extend the shelf life of paneer 4±1 °C. Before analysis the control and stored at refrigeration temperature (4±1C°). treatment paneer samples were kept at 15°C for 1 hour. Materials and Methods Physico-chemical and microbiological Preparation of paneer analysis Freshly dawn buffalo milk was procured from Control and treated paneer sample were cattle and buffalo farm of Mumbai Veterinary analyzed for pH as determined by the method College and used throughout the experiments. of Trout et al., (1992). Digital pH meter The fat percentage and S.N.F was (Model-HI 99163, HANNA) was used to standardized to 6% and 9% respectively for record the pH of the suspension. TBA value most favorable product characteristics. was determined by the procedure described Strength of 1% citric acid was used to by Witte et al., (1970) with little modification coagulate the milk for preparation of paneer. and the absorbance (A) was measured at In present study, paneer samples were 530nm in a spectrophotometer (Model no. EQ prepared by the method suggested by Kumar 820 with wavelength range of 350-950 nm, et al., (2014) with slight modifications. INDIA). The procedure of tyrosine value was determined as per described by Strange et al., Preparation of edible film treated with (1977) with slight modifications. The essential oil absorbance (A) was measured at 730 nm using Spectrophotometer. Tyrosine value was The suspension of edible film was prepared calculated as milligram tyrosine per 100 gram by adding starch (5 g), carboxylmethyl of sample by referring to a standard graph, as 2235
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 per described by Pearson (1968). Titratable cottage cheese. The average tyrosine values acidity of the control and treated sample were for control and treatment shows non- determined as per AOAC (1995). Total plate significant difference on 0th day. A significant count, psychrophilic count, yeast and mold (p
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 Microbiological parameters et al., 2018), the oregano essential oil was observed to exhibit a significant inhibitory Control and treatment paneer samples were effect against growth of yeast and molds subjected to microbiological count during the entire storage period. The results of subsequently at 0th, 3rd, 6th, 9th, 12th and 15th yeast and mold count were in agreement with day of storage (Table 2).Total plate count Buch et al., (2014) for paneer and Artiga et (TPC log10cfu/g) for control and treatment al., (2017) for oregano essential oil coated was nil on 0thday. A significant difference cheese. The coliform count for both control (p
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 Table.1 Physico-chemical parameters of control and treatment during storage period Parameters pH Tyrosine TBA Titratable Acidity Day C T C T C T C T A A A A A A A A 0th Day a5.85±0.03 a5.87±0.02 a12.52±0.06 a12.45±0.01 a0.22±0.01 a0.23±0.02 a0.29±0.01 a0.30±0.01 A A B A B A B A 3rd Day a5.83±0.04 a5.77±0.02 b15.38±0.05 b15.84±0.04 b0.36±0.01 b0.26±0.02 b0.43±0.01 b0.40±0.02 A A B A B A B A 6th Day a5.77±0.02 a5.75±0.03 c19.78±0.05 c17.08±0.01 c0.48±0.01 c0.32±0.06 c0.55±0.02 c0.49±0.02 A A B A B A B A 9th Day a5.76±0.03 a5.69±0.01 d31.14±0.02 d25.16±0.02 d0.68±0.02 d0.55±0.02 d0.62±0.02 d0.53±0.01 B A B A B A B A 12th Day b5.56±0.01 a5.71±0.04 e40.53±0.03 e30.20±0.05 e0.93±0.02 e0.74±0.03 e0.74±0.01 e0.59±0.01 B A B A B A B A 15th Day b5.55±0.03 b5.69±0.03 f47.54±0.25 f35.65±0.22 f1.16±0.06 f0.86±0.08 f0.79±0.02 f0.71±0.01 *Note: Row wise mean bearing subscript and column wise mean bearing superscript indicates significant and non-significant difference at (p
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 Table.3 Sensory scores of control and treatment during storage period Day 0th Day 5th Day 10th Day Sensory Evaluation Appearance A A Control a8.98±0.02 b7.97±0.12 NC B B B Treatment a8.97±0.02 b8.60±0.12 a7.52±0.10 Juiciness A A Control a8.46±0.14 b7.54±0.18 NC B B B Treatment a8.35±0.10 b7.76±0.15 a6.49±0.14 Flavour A A Control a7.95±0.18 b7.32±0.16 NC B B B Treatment a8.72±0.16 b7.50±0.23 a7.68±0.24 Texture A A Control a8.98±0.02 b8.12±0.18 NC B B B Treatment a8.95±0.03 b8.36±0.16 a7.14±0.15 Overall Acceptability A A Control a8.59±0.04 b7.74±0.08 NC B B B Treatment a8.75±0.06 b8.05±0.08 a7.20±0.08 *Note: Row wise mean bearing subscript and column wise mean bearing superscript indicates significant and non- significant difference at (p
Int.J.Curr.Microbiol.App.Sci (2020) 9(6): 2234-2242 (A) (B) th Fig.2 (A) Shows control paneer sample on 6 day (B) Shows treatment paneer sample wrapped in oregano essential oil treated edible film on 9th day of storage There was significantly (p
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