Alhooei, Dina, Salami, Maryam, Moslehi Shad, Maryam, Chobert, Jean-Marc, Haertlé, Thomas. (1398). The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors. , 2(2), 107-112.
Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé. "The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors". , 2, 2, 1398, 107-112.
Alhooei, Dina, Salami, Maryam, Moslehi Shad, Maryam, Chobert, Jean-Marc, Haertlé, Thomas. (1398). 'The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors', , 2(2), pp. 107-112.
Alhooei, Dina, Salami, Maryam, Moslehi Shad, Maryam, Chobert, Jean-Marc, Haertlé, Thomas. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors. , 1398; 2(2): 107-112.

The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Journal of Food and Bioprocess Engineering
مقاله 4، دوره 2، شماره 2، اسفند 2019، صفحه 107-112    اصل مقاله (390.47 K)
نوع مقاله: Original research
نویسندگان
Dina Alhooei1؛ Maryam Salami* 2؛ Maryam Moslehi Shad3؛ Jean-Marc Chobert4؛ Thomas Haertlé4
1Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran
2Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Iran
3Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
4UR 1268 Biopolymères Interactions Assemblages, INRA, Equipe Fonctions et Interactions des Protéines, B.P. 71627, 44316 Nantes, Cedex 3, France
چکیده
In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus, and Staphylococcus aureus were investigated by using disc diffusion method, individually and collectively. The results have shown that, by combining these colors provided some mixtures with reasonable preventative effects against those bacteria; moreover, mixtures which contained curcumin or turmeric oleoresin demonstrated a better inhibitory effect in compare to mixtures lack of those colors. Consequently, the best synergetic inhibitory effect was related to a mixture of curcumin–beta-carotene–paprika (CBP) on Bacillus cereus. Furthermore, based on results, a mixture containing curcumin-lycopene was selected and used in snack coating to investigate the antimicrobial properties of cheese-flavored extruded snacks. Therefore, adding these natural colors to food not only increase their acceptability but also enhance the antimicrobial properties.
کلیدواژه‌ها
Curcumin؛ Natural food colors؛ Antimicrobial activity؛ Synergistic effect؛ Extruded snacks
مراجع
آمار
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