Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

Using in vitro tests, the efficacy of edible coatings, made using whey protein isolates as a base material and glycerol as a plasticizer, and containing several antimicrobial compounds was assessed upon ubiquitous spoilage microflora in cheese. The formulation that showed the greatest activity was a...

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Bibliographic Details
Published in:International dairy journal 2012-08, Vol.25 (2), p.132-141
Main Authors: Ramos, Óscar L., Santos, Arménia C., Leão, Mariana V., Pereira, Joana O., Silva, Sara I., Fernandes, João C., Franco, M. Isabel, Pintado, Manuela E., Malcata, F. Xavier
Format: Article
Language:English
Subjects:
Antimicrobial activity
antimicrobial agents
antimicrobial properties
Biological and medical sciences
cheeses
coatings
edible films
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
glycerol
Gram-negative bacteria
lactic acid
Milk and cheese industries. Ice creams
plasticizers
sodium benzoate
spoilage
whey protein isolate
yeasts
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Summary:Using in vitro tests, the efficacy of edible coatings, made using whey protein isolates as a base material and glycerol as a plasticizer, and containing several antimicrobial compounds was assessed upon ubiquitous spoilage microflora in cheese. The formulation that showed the greatest activity was applied onto the surface of experimental cheeses, and their major microbiological and physicochemical features were compared with those of cheese added with commercial coatings. Chitooligosaccharide (COS) and lactic acid exhibited the highest (P
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2012.02.008