Accelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases

Mahshid Jahadi 1, Kianoush Khosravi-Darani 2,*, Mohammad Reza Ehsani 3, Tatiana Colombo Pimentel 4, Adriano Gomes da Cruz 5, Mohammad R. Mozafari 6

1Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

2Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran

3Department of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran

4Instituto Federal do Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil

5Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Maracanã, 20270-021 Rio de Janeiro, Brazil

6 Australasian Nanoscience and Nanotechnology Initiative, 8054 Monash University LPO, Clayton, 3168 Victoria, Australia

*corresponding author e-mail address: | Scopus ID 23969408200

Biointerface Research in Applied Chemistry, Volume 10, Issue 1, 2020, 4966 – 4971,


The role of liposome encapsulated flavourzymes on the ripening acceleration of Iranian white brined cheese has been studied. Liposomal enzymes (made by heating method) had a better performance than free enzymes, resulting in cheeses with lower total solid content and a higher concentration of soluble nitrogen (pH 4.6 and 12.5% trichloroacetic acid) through the ripening period (30 days at 12 oC). The ripening time could be shortened for 10 to 20 days. The entrapment efficiency and diameter of the liposomal enzyme were 26.5% and 189 nm, respectively. The proposed technology could be a potential treatment for the acceleration of Iranian white brined cheeses ripening.

Keywords: Heating method; liposome, proteinase; Iranian white brined cheese; ripening acceleration.