Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese

Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese

Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel o...

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Veröffentlicht in:Journal of food quality 2023-10, Vol.2023, p.1-11
Hauptverfasser: Nadeem, Muhammad, Qureshi, Tahir Mahmood, Sarfraz, Sahar, Ur-Rehman, Salim, Rehman, Abdul, Malik, Faiqa, Iqbal, Aqsa, Ahmad, Naushad, Nawaz, Asad, Siddeeg, Azhari
Format: Artikel
Sprache:eng
Schlagworte:
Acidity
Acids
Antioxidants
Bioactive compounds
Biological activity
Biopolymers
Cheese
Chemicals
Citrus fruits
Dairy products
Food quality
Manufacturing
Milk
Moisture content
Mold
Nitrogen
Oils & fats
Phenols
Potassium
Sodium
Yeast
Yeasts
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Zusammenfassung:Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant potential of Cheddar cheese coated with Kinnow peel oil at various concentrations (0.2%, 0.4%, and 0.6%). The physicochemical characteristics, microbial counts, antioxidant potential, and sensory acceptability of Cheddar cheese were evaluated during ripening (up to 9 months, 4°C). The titratable acidity (%), pH, moisture (%), fat (%), protein contents (%), and soluble nitrogen (SN, %) of Cheddar cheese investigated in the present study showed significant p 
ISSN:0146-9428
1745-4557
DOI:10.1155/2023/6653063