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

Detalhes bibliográficos
Autor(a) principal: Guimarães, Ana
Data de Publicação: 2020
Outros Autores: Ramos, Óscar, Cerqueira, Miguel, Venâncio, Armando, Abrunhosa, Luís
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/38013
Resumo: Fungal 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.
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spelling Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheeseAntifungal activityBioactive filmCheeseLactic acid bacteriaOchratoxin APenicillium nordicumFungal 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.Veritati - Repositório Institucional da Universidade Católica PortuguesaGuimarães, AnaRamos, ÓscarCerqueira, MiguelVenâncio, ArmandoAbrunhosa, Luís2022-06-28T11:46:17Z2020-06-012020-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/38013eng1935-513010.1007/s11947-020-02465-285085396506000535380900002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:43:31Zoai:repositorio.ucp.pt:10400.14/38013Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:30:58.841445Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
title Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
spellingShingle Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
Guimarães, Ana
Antifungal activity
Bioactive film
Cheese
Lactic acid bacteria
Ochratoxin A
Penicillium nordicum
title_short Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
title_full Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
title_fullStr Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
title_full_unstemmed Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
title_sort Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese
author Guimarães, Ana
author_facet Guimarães, Ana
Ramos, Óscar
Cerqueira, Miguel
Venâncio, Armando
Abrunhosa, Luís
author_role author
author2 Ramos, Óscar
Cerqueira, Miguel
Venâncio, Armando
Abrunhosa, Luís
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Guimarães, Ana
Ramos, Óscar
Cerqueira, Miguel
Venâncio, Armando
Abrunhosa, Luís
dc.subject.por.fl_str_mv Antifungal activity
Bioactive film
Cheese
Lactic acid bacteria
Ochratoxin A
Penicillium nordicum
topic Antifungal activity
Bioactive film
Cheese
Lactic acid bacteria
Ochratoxin A
Penicillium nordicum
description Fungal 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
2020-06-01T00:00:00Z
2022-06-28T11:46:17Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/38013
url http://hdl.handle.net/10400.14/38013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1935-5130
10.1007/s11947-020-02465-2
85085396506
000535380900002
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