PMID- 28498489
OWN - NLM
STAT- MEDLINE
DCOM- 20171120
LR  - 20171128
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 82
IP  - 6
DP  - 2017 Jun
TI  - Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil 
      on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil.
PG  - 1395-1401
LID - 10.1111/1750-3841.13733 [doi]
AB  - Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 
      polyunsaturated fatty acids may provide a functional food with health benefits 
      such as improved cell, brain, and retina functionality, and protection against 
      cardiovascular and immune-inflammatory diseases. However, QB experiences a short 
      shelf life because of the early development of yeasts and molds and addition of 
      FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is 
      known for its antimicrobial and antioxidant properties, but due to its intense 
      flavor compounds it may not be suitable for direct incorporation into QB. Thus, 
      incorporation of OEO into an edible film prepared with whey protein isolate (WPI) 
      may improve the shelf life of QB. Scanning electron microscopy (SEM) micrographs 
      revealed that FO was successfully retained by the cheese after homogenization. 
      The thiobarbituric-acid-reactive-substances (TBARS) and yeast and mold counts 
      (YMC) of the wrapped cheeses were analyzed during 60 d of refrigerated storage. 
      The oxidation rate increased significantly for nonwrapped QB containing FO (QBFO) 
      during storage, however wrapping with WPI edible films containing OEO (WOF) 
      significantly limited lipid oxidation and prevented growth of yeasts and molds. 
      This study demonstrated the antioxidant and antimicrobial properties of WOF for 
      preservation of QBFO during refrigerated storage.
CI  - (c) 2017 Institute of Food Technologists(R).
FAU - Gurdian, Cristhiam
AU  - Gurdian C
AD  - School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, 
      Baton Rouge, La., U.S.A.
FAU - Chouljenko, Alexander
AU  - Chouljenko A
AD  - School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, 
      Baton Rouge, La., U.S.A.
FAU - Solval, Kevin Mis
AU  - Solval KM
AD  - Dept. of Biological and Physical Sciences, Univ. of Holy Cross, New Orleans, La., 
      U.S.A.
FAU - Boeneke, Charles
AU  - Boeneke C
AD  - Dept. of Animal Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, 
      La., U.S.A.
FAU - King, Joan M
AU  - King JM
AD  - School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, 
      Baton Rouge, La., U.S.A.
FAU - Sathivel, Subramaniam
AU  - Sathivel S
AD  - School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, 
      Baton Rouge, La., U.S.A.
AD  - Dept. of Biological and Agricultural Engineering, Louisiana State Univ. 
      Agricultural Center, Baton Rouge, La., U.S.A.
LA  - eng
PT  - Journal Article
DEP - 20170512
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Oils, Volatile)
RN  - 0 (Plant Oils)
RN  - 8001-26-1 (Linseed Oil)
SB  - IM
MH  - Cheese/*analysis
MH  - Food Packaging
MH  - Humans
MH  - Linseed Oil/*chemistry
MH  - Oils, Volatile/*chemistry
MH  - Origanum/*chemistry
MH  - Plant Oils/*chemistry
OTO - NOTNLM
OT  - edible films
OT  - flaxseed oil
OT  - oregano essential oil
OT  - queso blanco
OT  - shelf life
EDAT- 2017/05/13 06:00
MHDA- 2017/11/29 06:00
CRDT- 2017/05/13 06:00
PHST- 2016/11/15 00:00 [received]
PHST- 2017/03/13 00:00 [revised]
PHST- 2017/04/05 00:00 [accepted]
PHST- 2017/05/13 06:00 [pubmed]
PHST- 2017/11/29 06:00 [medline]
PHST- 2017/05/13 06:00 [entrez]
AID - 10.1111/1750-3841.13733 [doi]
PST - ppublish
SO  - J Food Sci. 2017 Jun;82(6):1395-1401. doi: 10.1111/1750-3841.13733. Epub 2017 May 
      12.