Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
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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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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1799133549046005760 |