Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese

Milerienė, Justina; Šernienė, Loreta; Henriques, Marta; Gomes, David; Pereira, Carlos; Kondrotienė, Kristina; Kašėtienė, Neringa; Laučienė, Lina; Sekmokienė, Dalia; Malakauskas, Mindaugas

doi:10.3168/jds.2020-18732

Cited by 36 publications

(38 citation statements)

References 40 publications

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“…However, significant moisture loss was seen in uncoated control sample (CC, −19.7%, p < 0.05), whereas coated CC + C sample significantly lost less moisture (−13.9%, p < 0.05) during the 21 days of storage. This is in agreement with Mileriene et al (2021) [ 43 ] stating that uncoated samples of acid-curd cheese significantly dried off faster than their coated counterparts. The addition of living strain to the coating, though, had a negative effect on its barrier properties.…”

Section: Resultssupporting

confidence: 92%

“…Between coated samples, CC + C had significantly lower ( p < 0.05) ∆E values than the bacteria-supplemented one (CC + C + Lh). With regard to our previous study on liquid whey protein (LWPC) coated acid-curd cheese, our recent findings allow us to conclude that liquid sweet and acid whey protein-based coatings have similar potential to improve cheese quality by preserving moisture, and naturally cheese colour and appearance [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

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Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Vasiliauskaite

Milerienė

Songisepp

et al. 2022

Foods

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Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Vasiliauskaite

Milerienė

Songisepp

et al. 2022

Foods

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“…The proteolytic breakdown was evaluated by the fluorescamine method in water (WS, large peptides), 12% (w/v) trichloroacetic acid (Merck) (TCA, peptides with less than 7 amino acids), and 5% (w/v) phosphotungstic acid (PTA, small peptides and amino acids) fractions, as recently described by Mileriene et al, (2020). Fluorescence was measured on a FLUOstar Omega microplate reader (BMG LABTECH) using excitation and emission wavelengths of 390 and 480 nm, respectively.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Milerienė

Šernienė

Kondrotienė

et al. 2021

J Food Process Preserv

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This study evaluated the effect of indigenous Lactococcus lactis on the physicochemical, microbiological, and sensory parameters of thermo-coagulated acid whey protein (TAWP) during 8 days of refrigerated storage. Even a low amount of L. lactis biomass (0.2% w/w) expressed its protective properties in TAWP: reduced the counts of yeast and mold up to 0.5 log cfu/g, slowed down proteolysis (as five times less water-soluble nitrogen was detected in samples with added lactococci), and enhanced the sensory properties (consistency, odor pleasantness, and overall acceptability) by > 10%. How to cite this article: Mileriene J, Serniene L, Kondrotiene K, et al. Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermocoagulated acid whey protein. J Food Process Preserv.

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“…Recent research studies showed new possibilities for how to isolate potent natural antioxidants or how to combine phenolic antioxidants with other functional ingredients to increase the efficiency of the manufacturing process in the food industry [ 12 , 13 ]. The use of bioactive compounds from various food industry byproducts is an effective strategy to decrease both the environmental impact and production costs [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

et al. 2021

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Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

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Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese

Cited by 36 publications

References 40 publications

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

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