Repository logo
 
Publication

Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese

2020-06-01Journal article Open access
Simple item page
dc.contributor.authorGuimarães, Ana
dc.contributor.authorRamos, Óscar
dc.contributor.authorCerqueira, Miguel
dc.contributor.authorVenâncio, Armando
dc.contributor.authorAbrunhosa, Luís
dc.date.accessioned2022-06-28T11:46:17Z
dc.date.available2022-06-28T11:46:17Z
dc.date.issued2020-06-01
dc.description.abstractFungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in thicker films with less luminosity than control films and colour alteration. Nevertheless, cells inclusion did not alter moisture content, water vapour permeability, mechanical properties, hydrophobicity and chemical structure of the films. Whey protein films were able to maintain the viability of L. buchneri UTAD104 cells in 105 CFU/mL after 30 days of storage at 25 °C. When applied in cheese, films and coatings containing L. buchneri cells prevented fungal contamination for at least 30 days, while control cheeses with films and coatings either without LAB or with Lactobacillus casei UM3 (a strain without antifungal ability) showed fungal contamination during that period. Ochratoxin A was not found in cheeses treated with films and coatings containing L. buchneri UTAD104. Results showed that the inclusion of a LAB with antifungal properties in edible films and coatings can help to reduce or eliminate P. nordicum contamination in cheeses.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.doi10.1007/s11947-020-02465-2pt_PT
dc.identifier.eid85085396506
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.14/38013
dc.identifier.wos000535380900002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectAntifungal activitypt_PT
dc.subjectBioactive filmpt_PT
dc.subjectCheesept_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectOchratoxin Apt_PT
dc.subjectPenicillium nordicumpt_PT
dc.titleActive whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1086pt_PT
oaire.citation.issue6pt_PT
oaire.citation.startPage1074pt_PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume13pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
19707442.pdf
Size:
454.91 KB
Format:
Adobe Portable Document Format
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals