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Divsalar, Elahe, Tajik, Hossein, Molaei, Rahim. (1404). Potential application of Leuconostoc mesenteroides postbiotics and Zinc-carbon dots in fresh pasta filata cheese by aerosolization method. پژوهش های میوه کاری, 1(3), 159-172. doi: 10.30466/fsp.2025.56678.1018
Elahe Divsalar; Hossein Tajik; Rahim Molaei. "Potential application of Leuconostoc mesenteroides postbiotics and Zinc-carbon dots in fresh pasta filata cheese by aerosolization method". پژوهش های میوه کاری, 1, 3, 1404, 159-172. doi: 10.30466/fsp.2025.56678.1018
Divsalar, Elahe, Tajik, Hossein, Molaei, Rahim. (1404). 'Potential application of Leuconostoc mesenteroides postbiotics and Zinc-carbon dots in fresh pasta filata cheese by aerosolization method', پژوهش های میوه کاری, 1(3), pp. 159-172. doi: 10.30466/fsp.2025.56678.1018
Divsalar, Elahe, Tajik, Hossein, Molaei, Rahim. Potential application of Leuconostoc mesenteroides postbiotics and Zinc-carbon dots in fresh pasta filata cheese by aerosolization method. پژوهش های میوه کاری, 1404; 1(3): 159-172. doi: 10.30466/fsp.2025.56678.1018

Potential application of Leuconostoc mesenteroides postbiotics and Zinc-carbon dots in fresh pasta filata cheese by aerosolization method

Food Safety and Packaging
مقاله 3، دوره 1، شماره 3، بهمن 2025، صفحه 159-172    اصل مقاله (825.29 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2025.56678.1018
نویسندگان
Elahe Divsalar* 1؛ Hossein Tajik2؛ Rahim Molaei3
1Veterinary Office of Chalous, Mazandaran, Iran
2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
3Fanavaran NanoZist Plast Co., 1177 Urmia, Iran
چکیده
In this research, the white postbiotics (P) powder of Leuconostoc mesenteroides and white zinc carbon dots (Z-CDs) from zinc acetate, which were prepared in our previous studies, were used. Hydroxyl, carbonyl, and carboxyl groups in the P were confirmed by FTIR spectra to affect the functions, antioxidant, and antimicrobial capabilities. Antioxidant activity of P was confirmed based on DPPH (IC50 values, 0.28 mg/mL) and FRAP (total antioxidant capacity, 73.5 nM of Fe2SO4/L) methods. The antimicrobial properties of P solutions at concentrations of 150, 300, and 450 mg/mL were evaluated through the agar well diffusion assay against Escherichia coli, which showed acceptable antimicrobial effects. E. coli was sensitive at 4 °C and 25°C in photodynamic treatments. The effects of P (300 mg/mL), Z-CDs (5 mg/mL), and their combination (Z-CDs-P) as additives in fresh pasta filata cheese were studied by aerosolization method. The results showed that the highest inhibitory effects were observed in P, Z-CDs-P, and Z-CDs420nm-Ps treatments; so that E. coli reached 1 log10 CFU/g on days 18, 14, and 12, respectively. We concluded that the aerosolization method of P and CDs had a novel antibacterial activity and can be used for the packaging of cheese.
کلیدواژه‌ها
Active packaging؛ Cheese application؛ Photodynamic؛ Spray Method
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