Acta Alimentaria
Volume/Issue:
Volume 52: Issue 4
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese
Authors:
A.H.K. Aghdam Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Search for other papers by A.H.K. Aghdam in
Current site
Google Scholar
PubMed Close
,
Sh. Zomorodi Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran

Search for other papers by Sh. Zomorodi in
Current site
Google Scholar
PubMed Close
https://orcid.org/0000-0002-4318-487X
,
L. Roufegarinejad Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Search for other papers by L. Roufegarinejad in
Current site
Google Scholar
PubMed Close
,
A. Khosrowshahi asl Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

Search for other papers by A. Khosrowshahi asl in
Current site
Google Scholar
PubMed Close
, and
Sh. Hanifian Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Search for other papers by Sh. Hanifian in
Current site
Google Scholar
PubMed Close
Pages:
636–645
Online Publication Date:
16 Oct 2023
Publication Date:
04 Dec 2023
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2023.00177
Keywords (English):
cheddar cheese; Cinnamomum extract; coatings; proteolysis; Thymus essential oil; zedo
Restricted access

Abstract

Effect of edible coatings based on zedo gum (ZG) containing thyme (Thymus vulgaris) essential oil (TEO) and cinnamon (Cinnamomum verum) extract (CAE) on the quality and proteolysis of cheddar cheese was investigated. Four treatments were prepared using different coating formulas including: C (coated cheese with paraffin and wax mixture as commercial coating), Z treatment (coated cheese with ZG solution), TEO treatment (coated cheese with TEO), and CAE treatment (coated cheese with CAE). The results showed that the highest moisture content and proteolysis indices were related to sample C; the lowest moisture content and number of starter lactic acid bacteria (SLAB) and the highest protein content, FDM content, proteolysis indices and number of non-starter lactic acid bacteria (NSLAB) were related to sample Z; while the TEO and CAE treatments showed similar values. Also, TEO and CAE had an inhibitory effect on growth of moulds and yeasts, without affecting NSLAB and SLAB. Therefore, instead of commercial coating, zedo gum containing T. vulgaris essential oil or C. verum extract can be used as active coating on cheddar cheese.

  • AOAC. (2012). Official methods of analysis. 19th Edition. Association of Official Analytical Chemists, Gaithersburg, MD.

  • Berti, S., Ollé Resa C.P., Basanta, F., Gerschenson, L.N., and Jagus, R.J. (2019). Edible coatings on Gouda cheese as a barrier against external contamination during ripening. Food Bioscience, 31: 100447. https://doi.org/10.1016/j.fbio.2019.100447.

    • Search Google Scholar
    • Export Citation

  • Blaya, J., Barzideh, Z., and Lapointe, G. (2018). Symposium review: interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. Journal of Dairy Science, 101: 3611–3629. https://doi.org/10.3168/jds.2017-13345.

    • Search Google Scholar
    • Export Citation

  • Chan, K.W., Khong, N.M.H., Iqbal, S., Eech’ng, S., Younas, U., and Babji, A.S. (2014). Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants. Journal of Food Science and Technology, 51: 3269–3276. https://doi.org/10.1007/s13197-012-0818-5.

    • Search Google Scholar
    • Export Citation

  • Costa, M.J., Maciel, L.C., Teixeira, J.A., Vicente, A.A., and Cerqueira, M.A. (2018). Use of edible films and coatings in cheese preservation: opportunities and challenges. Food Research International, 107: 84–92. https://doi.org/10.1016/j.foodres.2018.02.013.

    • Search Google Scholar
    • Export Citation

  • De Souza, A.G., Dos-Santos, N.M.A., Torin, R.F.D.S., and Rosa, D.D.S. (2020). Synergic antimicrobial properties of carvacrol essential oil and montmorillonite in biodegradable starch films. International Journal of Biological Macromolecules, 164: 1737–1747. https://doi.org/10.1016/j.ijbiomac.2020.07.226.

    • Search Google Scholar
    • Export Citation

  • Erkaya-Kotan, T.,Gürbüz, Z., Dağdemir, E., and Şengül, M . (2023). Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese. Food Bioscience, 54: 102895. https://doi.org/10.1016/j.fbio.2023.102895.

    • Search Google Scholar
    • Export Citation

  • Hashemi Gahruie, H, Mirzapour, A., Ghiasi, F., Eskandari, M.H., Moosavi-Nasab, M., and Hashem Hosseini, S.M. (2022). Development and characterization of gelatin and Persian gum composite edible films through complex coacervation. LWT – Food Science and Technology, 153(1): 112422. https://doi.org/10.1016/j.lwt.2021.112422.

    • Search Google Scholar
    • Export Citation

  • Kavas, G., Kavas, N., and Saygili, D. (2015). The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of Kashar Cheese. Journal of Food Quality, 38: 405–412. https://doi.org/10.1111/jfq.12157.

    • Search Google Scholar
    • Export Citation

  • Kuorwel, K.K., Cran, M., Sonneveld, K., Miltz, J., and Bigger, S. (2013). Migration of antimicrobial agents from starch-based films into a food simulant. LWT – Food Science and Technology, 50: 432–438. https://doi.org/10.1016/j.lwt.2012.08.023.

    • Search Google Scholar
    • Export Citation

  • Mahcene, Z., Khelil, A., Hasni, S., Bozkurt, F., Goudjil, M.B., and Tornuk, F. (2021). Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils. Journal Food Science and Technology, 58: 2406–2419. https://doi.org/10.1007/s13197-020-04753-3.

    • Search Google Scholar
    • Export Citation

  • McSweeney, P.L.H., Fox, P.F., Cotter, P.D., and Everett, D.W. (2017). Cheese: chemistry, physics & microbiology .4th edition. Academic Press is an imprint of Elsevier, p. 1264.

    • Search Google Scholar
    • Export Citation

  • Parvazi, S., Sadeghi, S., Azadi, M., Mohammadi, M., Arjmand, M., Vahabi, F., Sadeghzadeh, S., and Zamani, Z. (2016). The effect of aqueous extract of cinnamon on the metabolome of plasmodium falciparum using 1HNMR spectroscopy. Hindawi Publishing Corporation. Journal of Tropical Medicine, 2016: 3174841. https://doi.org/10.1155/2016/3174841.

    • Search Google Scholar
    • Export Citation

  • Pena-Serna, C., Barretto Penna., A.L., and Lopes Filho, J. (2016). Zein-based blend coatings: impact on the quality of a model cheese of short ripening period. Journal of Food Engineering, 171: 208–213. https://doi.org/10.1016/j.jfoodeng.2015.10.039.

    • Search Google Scholar
    • Export Citation

  • Pires, C., Ramos, C., Teixeira, B., Batista, I., and Nunes, M.L.A.M. (2013). Hake proteins edible films incorporated with essential oils: physical, mechanical, antioxidant and antibacterial properties. Food Hydrocolloids, 30(1): 224–231. https://doi.org/10.1016/j.foodhyd.2012.05.019.

    • Search Google Scholar
    • Export Citation

  • Razmjoo, F., Sadeghi, E., Rouhi, M., Mohammadi, R., Noroozi, R., and Safajoo, S. (2021). Polyvinyl alcohol – Zedo gum edible film: physical, mechanical and thermal properties. Journal of Applied Polymer Science, 38(8): 49875. https://doi.org/10.1002/app.49875.

    • Search Google Scholar
    • Export Citation

  • Sánchez-González, L., Chiralt, A., González-Martínez, C., and Cháfer, M. (2011). Effect of essential oils on properties of film forming emulsions and films based on hydroxyl propyl methyl cellulose and chitosan. Journal of Food Engineering, 105(2): 246–253. https://doi.org/10.1016/j.jfoodeng.2011.02.028.

    • Search Google Scholar
    • Export Citation

  • Soleimani-Rambod, A., Zomorodi, Sh, Naghizadeh Raeisi, Sh., Khosrowshahi Asl, A., and Shahidi, S.A. (2018). The effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coatings, 8(2): 80. https://doi.org/10.3390/coatings8020080.

    • Search Google Scholar
    • Export Citation

  • Valdivieso-Ugarte, M., Gomez-Llorente, C., Plaza-Díaz, J., and Gil, A. (2019). Antimicrobial, antioxidant, and immunomodulatory properties of EOs: a systematic review. Nutrients, 11(11): 2786. https://doi.org/10.3390/nu11112786.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2022  
Web of Science  
Total Cites
WoS		 892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Impact Factor
without
Journal Self Cites		 1.1
5 Year
Impact Factor		 1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)
Scimago  
Scimago
H-index		 32
Scimago
Journal Rank		 0.231
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1.7
Scopus
CIte Score Rank		 Food Science 225/359 (37th PCTL)
Scopus
SNIP		 0.408

2021  
Web of Science  
Total Cites
WoS		 856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites		 0,941
5 Year
Impact Factor		 1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index		 30
Scimago
Journal Rank		 0,235
Scimago Quartile Score

Food Science (Q3)
Scopus  
Scopus
Cite Score		 1,4
Scopus
CIte Score Rank		 Food Sciences 222/338 (Q3)
Scopus
SNIP		 0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS		 522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites		 0,433
5 Year
Impact Factor		 0,503
Immediacy
Index		 0,100
Citable
Items		 60
Total
Articles		 59
Total
Reviews		 1
Cited
Half-Life		 7,8
Citing
Half-Life		 9,8
Eigenfactor
Score		 0,00034
Article Influence
Score		 0,077
% Articles
in
Citable Items		 98,33
Normalized
Eigenfactor		 0,04267
Average
IF
Percentile		 7,429
Scimago
H-index		 27
Scimago
Journal Rank		 0,212
Scopus
Scite Score		 220/247=0,9
Scopus
Scite Score Rank		 Food Science 215/299 (Q3)
Scopus
SNIP		 0,275
Acceptance
Rate		 15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2023 Online subsscription: 776 EUR / 944 USD
Print + online subscription: 896 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2023 0 0 0
Jul 2023 0 0 0
Aug 2023 0 0 0
Sep 2023 0 0 0
Oct 2023 72 7 7
Nov 2023 90 2 1
Dec 2023 6 2 2