Toktam  Mostaghim, Shahnaz  Khodaverdi, Ismaeil  Haririan, 
    The Effect of Bixin/Crocetin Nanoparticles on Quality and Shelf Life Improvement of
Cheddar Cheese,
    Journal of Food Technology,
    Volume 18,Issue 4,
    2020,
    Pages 47-55,
    ISSN 1684-8462,
    jftech.2020.47.55,
    (https://makhillpublications.co/view-article.php?doi=jftech.2020.47.55)
    Abstract: This research aimed to the characterization of
bixin/crocetin nanoparticles and investigation its effects
on cheddar cheese quality and shelf life. In this study,
chitosan/alginate nanoparticles containing bixin (12, 14
and 16 &#956;g mL<sup>&#150;1</sup>) and crocetin (0.01, 0.03 and 0.05%)
were prepared by ionic gelatinization method.
Nanoparticles characterized by size, release, loading,
entrapment efficacy and morphology. Cheese samples
treated with nanoparticles and evaluated for DPPH assay,
moisture content, acidity, pH, TBA, PV, colorimetric
index and TMC in 1st, 20th, 40th and 60th days of
storage. The results analyzed by SPSS Software Version
22. The results showed that mean size nanoparticles were
87-149 nm, release (%) were 32-61%. Morphological
shapes of nanoparticles was spherical, soft with smooth
surfaces. Also, acidity index of cheese treatments
increased and pH and inhibitory level of free radicals
decreased significantly (p&le;0.05). Lightness index (L*)
reduced during storage, yellowness (b*) and redness (a*)
increased (p&le;0.05). Peroxide value and TBA significantly
diminished with increasing amount of Bixin/crocetin
nanoparticles (p&le;0.05). Over time, the index of hardness
and cohesiveness increased and adhesiveness, chewiness,
elasticity and chewing ability fall down during storage
(p#0.05). TMC soured meaningfully during storage but
with the increase in the use of bixin and chromite
nanoparticles, the TMC declined significantly. The results
of microscopic evaluation confirmed the presence of
nanoparticles within the cheeses network. Finally, sample
with 16 &#956;g mL<sup>&#150;1</sup> Bixin/crocetin was selected as the
optimum treatment.
    Keywords: cheddar cheese;bixin;Alginate;chitosan;crocetin;nanoparticles