Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics

Detalhes bibliográficos
Autor(a) principal: Ferraz, Ana Rita
Data de Publicação: 2023
Outros Autores: Goulão, M.F., Espírito Santo, Christophe, Anjos, O., Serralheiro, M.L., Pintado, C.S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.11/8633
Resumo: 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 g/mL) and M2 (500 g/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.
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spelling Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristicsCheeseWhey protein isolateBioactive coatingsMelaninEdible packingThe 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 g/mL) and M2 (500 g/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.This work was financially supported by Fundação para a Ciência e Tecnologia (FCT) with financial support from IPCB-CERNAS (UID/AMB/00681/2020) Research Unit Grant from FCT, and from UIDB/00239/2020 (CEF). Work was supported by UIDB/04046/2020 and UIDP/04046/2020 Centre grants from FCT, Portugal (to BioISI). The work was co-funded by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. This work is the recipient of a project (PTDC/Bia- BQM/28355/2017) grant, and Ana Rita Ferraz acknowledges a Ph.D. fellowship (SFRH/BD/135692/2018) from FCT (Portugal).MDPIRepositório Científico do Instituto Politécnico de Castelo BrancoFerraz, Ana RitaGoulão, M.F.Espírito Santo, ChristopheAnjos, O.Serralheiro, M.L.Pintado, C.S.2023-08-30T16:26:31Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/8633engFERRAZ, Ana Rita [et al.] (2023) - Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics. Foods. 12, p. 1806. DOI: 10.3390/foods 1209180610.3390/foods 12091806info: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:RCAAP2023-09-30T01:45:22Zoai:repositorio.ipcb.pt:10400.11/8633Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:28:04.854996Repositório 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 Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
title Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
spellingShingle Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
Ferraz, Ana Rita
Cheese
Whey protein isolate
Bioactive coatings
Melanin
Edible packing
title_short 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_sort Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
author Ferraz, Ana Rita
author_facet Ferraz, Ana Rita
Goulão, M.F.
Espírito Santo, Christophe
Anjos, O.
Serralheiro, M.L.
Pintado, C.S.
author_role author
author2 Goulão, M.F.
Espírito Santo, Christophe
Anjos, O.
Serralheiro, M.L.
Pintado, C.S.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Ferraz, Ana Rita
Goulão, M.F.
Espírito Santo, Christophe
Anjos, O.
Serralheiro, M.L.
Pintado, C.S.
dc.subject.por.fl_str_mv Cheese
Whey protein isolate
Bioactive coatings
Melanin
Edible packing
topic Cheese
Whey protein isolate
Bioactive coatings
Melanin
Edible packing
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 g/mL) and M2 (500 g/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.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-30T16:26:31Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/8633
url http://hdl.handle.net/10400.11/8633
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv FERRAZ, Ana Rita [et al.] (2023) - Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics. Foods. 12, p. 1806. DOI: 10.3390/foods 12091806
10.3390/foods 12091806
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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