Advisor(s)
Abstract(s)
The objective of this work was to evaluate the effectiveness
of antimicrobial edible coatings to wrap cheeses,
throughout 60 d of storage, as an alternative to commercial
nonedible coatings. Coatings were prepared using
whey protein isolate, glycerol, guar gum, sunflower oil,
and Tween 20 as a base matrix, together with several
combinations of antimicrobial compounds—natamycin
and lactic acid, natamycin and chitooligosaccharides
(COS), and natamycin, lactic acid, and COS. Application
of coating on cheese decreased water loss (~10%,
wt/wt), hardness, and color change; however, salt and
fat contents were not significantly affected. Moreover,
the antimicrobial edible coatings did not permit growth
of pathogenic or contaminant microorganisms, while
allowing regular growth of lactic acid bacteria throughout
storage. Commercial nonedible coatings inhibited
only yeasts and molds. The antimicrobial edible coating
containing natamycin and lactic acid was the best in
sensory terms. Because these antimicrobial coatings are
manufactured from food-grade materials, they can be
consumed as an integral part of cheese, which represents
a competitive advantage over nonedible coatings.
Description
Keywords
Edible coating Whey protein isolate Antimicrobial compound Cheese shelf life
Citation
RAMOS, Óscar L. ...[et al.] - Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. Journal of Dairy Science. ISSN 0022-0302. Vol. 95, n.º 11 (2012), p. 6282–6292.
Publisher
American Dairy Science Association