Czech J. Food Sci., 2018, 36(3):255-260 | DOI: 10.17221/431/2016-CJFS

Effect of alginate beads on olfactory sensory perception of paraffin coated cheeseFood Technology and Economy, Engineering and Physical Properties

Citlalli Celeste GONZÁLEZ ARICEAGA1, Muhammad Inam AFZAL1,2,*, Muhammad UMER2, Syed Muhammad USMAN SHAH2, Haroon AHMED2, Muriel JACQUOT1, Catherine CAILLIEZ-GRIMAL1,3
1 Biomolecular Engineering Laboratory, University of Lorraine, Nancy, France
2 Department of Biosciences, COMSATS Institute of Information Technology, Tarlai Kalan, Islamabad, Pakistan
3 Stress Imunity Pathogens Laboratory, University of Lorraine, Nancy, France

Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible antimicrobial repercussions on the lactic acid flora of cheese were also examined. Alginate beads in both treatments were found to be uniform and spherical with a mean diameter of 1.69 ± 0.15 mm. Entrapped Carnobacterium maltaromaticum LMA 28 was able to produce 3-methylbutanal in sufficient amounts to facilitate diffusion through paraffin coating. The results identify bacterial encapsulation as superior to direct encapsulation of volatile compounds for imparting 3-methylbutanal olfactory notes to cheese.

Keywords: aroma; artisanal cheese; bacterial encapsulation

Published: June 30, 2018  Show citation

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GONZÁLEZ ARICEAGA CC, AFZAL MI, UMER M, USMAN SHAH SM, AHMED H, JACQUOT M, CAILLIEZ-GRIMAL C. Effect of alginate beads on olfactory sensory perception of paraffin coated cheese. Czech J. Food Sci. 2018;36(3):255-260. doi: 10.17221/431/2016-CJFS.
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