Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics
The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which I...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1806 |
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| author | Ana Rita Ferraz Manuela Goulão Christophe E. Santo Ofélia Anjos Maria Luísa Serralheiro Cristina M. B. S. Pintado |
| author_facet | Ana Rita Ferraz Manuela Goulão Christophe E. Santo Ofélia Anjos Maria Luísa Serralheiro Cristina M. B. S. Pintado |
| author_sort | Ana Rita Ferraz |
| collection | DOAJ |
| description | The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 µg/mL) and M2 (500 µg/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese. |
| first_indexed | 2024-03-11T04:19:08Z |
| format | Article |
| id | doaj.art-5649f4ff5bbf47f9bdbcd852262b4953 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:08Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5649f4ff5bbf47f9bdbcd852262b49532023-11-17T22:55:06ZengMDPI AGFoods2304-81582023-04-01129180610.3390/foods12091806Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical CharacteristicsAna Rita Ferraz0Manuela Goulão1Christophe E. Santo2Ofélia Anjos3Maria Luísa Serralheiro4Cristina M. B. S. Pintado5BioISI—Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, PortugalEscola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, PortugalCATAA—Associação Centro de Apoio Tecnológico Agro-Alimentar, 6000-459 Castelo Branco, PortugalEscola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, PortugalBioISI—Instituto de Biosistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, PortugalEscola Superior Agrária, Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, PortugalThe cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 µg/mL) and M2 (500 µg/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.https://www.mdpi.com/2304-8158/12/9/1806cheesewhey protein isolatebioactive coatingsmelaninedible packing |
| spellingShingle | Ana Rita Ferraz Manuela Goulão Christophe E. Santo Ofélia Anjos Maria Luísa Serralheiro Cristina M. B. S. Pintado Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics Foods cheese whey protein isolate bioactive coatings melanin edible packing |
| title | Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics |
| title_full | Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics |
| title_fullStr | Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics |
| title_full_unstemmed | Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics |
| title_short | Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics |
| title_sort | novel edible melanin protein based bioactive films for cheeses antimicrobial mechanical and chemical characteristics |
| topic | cheese whey protein isolate bioactive coatings melanin edible packing |
| url | https://www.mdpi.com/2304-8158/12/9/1806 |
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