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Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

2012Journal article Restricted access
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dc.contributor.authorRamos, Ó. L.
dc.contributor.authorPereira, J. O.
dc.contributor.authorSilva, S. I.
dc.contributor.authorFernandes, J. C.
dc.contributor.authorFranco, M. I.
dc.contributor.authorLopes-da-Silva, J. A.
dc.contributor.authorPintado, M. E.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2013-01-28T14:45:49Z
dc.date.available2013-01-28T14:45:49Z
dc.date.issued2012
dc.description.abstractThe 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRAMOS, 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.por
dc.identifier.doi10.3168/jds.2012-5478
dc.identifier.eissn1525-3198
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10400.14/10004
dc.identifier.wosWOS:000310107000011
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Dairy Science Associationpor
dc.relationINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
dc.subjectEdible coatingpor
dc.subjectWhey protein isolatepor
dc.subjectAntimicrobial compoundpor
dc.subjectCheese shelf lifepor
dc.titleEvaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheesepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F80766%2F2011/PT
oaire.citation.endPage6292
oaire.citation.issue11
oaire.citation.startPage6282
oaire.citation.titleJournal of Dairy Science
oaire.citation.volume95
person.familyNameRamos
person.familyNameOdila Pereira
person.familyNameBaptista da Silva
person.familyNameFernandes
person.familyNameLopes da Silva
person.familyNamePintado
person.familyNameMalcata
person.givenNameOscar
person.givenNameJoana
person.givenNameSara
person.givenNameJoão
person.givenNameJosé
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier2343777
person.identifier404100
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person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-7627-189X
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0003-1805-144X
person.identifier.orcid0000-0003-1556-1698
person.identifier.orcid0000-0002-2863-1790
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-3981-2013
person.identifier.ridK-3126-2013
person.identifier.ridA-4240-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54889028400
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id50060987900
person.identifier.scopus-author-id35274726800
person.identifier.scopus-author-id7003516497
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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