Orientador(es)
Resumo(s)
Using in vitro tests, the efficacy of edible coatings, made using whey protein isolates as a base material and
glycerol as a plasticizer, and containing several antimicrobial compounds was assessed upon ubiquitous
spoilage microflora in cheese. The formulation that showed the greatest activity was applied onto the
surface of experimental cheeses, and their major microbiological and physicochemical features were
compared with those of cheese added withcommercial coatings. Chitooligosaccharide (COS) and lactic acid
exhibited the highest (P < 0.05) bacteriocidal effect against Gram-negative and Gram-positive bacteria,
respectively, whereas sodium benzoate and COS exhibited the highest (P< 0.05) inhibitory effect against
the yeast. Combinations of lactic acid and COS yielded the highest (P < 0.05) effect against all microorganisms
tested; upon application on the cheese surface, they proved to be more active against bacteria, and
less effective against yeasts and moulds (P < 0.05) than their commercial coating counterparts.
Descrição
Palavras-chave
Contexto Educativo
Citação
RAMOS, Óscar S. ...[et al.] - Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents. International Dairy Journal. ISSN 0958-6946. Vol. 25, n.º 2 (2012), p. 132–141
Editora
Elsevier