Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese

• Published in: Food hydrocolloids for health 2024-12, Vol.6, p.100183, Article 100183
• Main Authors: Noor, Sabahu, Kumar, Sunil, Bhat, Hina F., Hassoun, Abdo, Aadil, Rana Muhammad, Khandi, S.A., Azad, Mandeep S., Abdi, Gholamreza, Bhat, Zuhaib F.
• Format: Article
• Language: English
• Subjects: Bioactive film; cheddar cheese; nanoparticles; silkworm pupae protein; storage quality
• ISSN: 2667-0259; 2667-0259
• DOI: 10.1016/j.fhfh.2024.100183

•Silkworm pupae protein-based film was developed to enhance the lipid stability of Cheddar cheese.•The C. roseus leaf extract-based nanoparticles were used to impart bioactivities to the film.•A green method of synthesis was followed using an ultrasonication process (750 w and 20 kHz for 10 min).•The protein-based film enhanced the microbial stability and sensory quality of the cheese. The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T2, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T0 (cheese samples within the films without any bioactive agent) and T1 {cheese samples within the films containing 2.0% C. roseus leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt2). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T2 films. The cheese samples packaged within T2 and T1 films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T2 and T1) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese. [Display omitted]