| Title |
Application of edible coating based on liquid acid whey protein concentrate with indigenous Lactobacillus helveticus for acid-curd cheese quality improvement / |
| Authors |
Vasiliauskaite, Agnė ; Mileriene, Justina ; Songisepp, Epp ; Rud, Ida ; Muizniece-Brasava, Sandra ; Ciprovica, Inga ; Axelsson, Lars ; Lutter, Liis ; Aleksandrovas, Elvidas ; Tammsaar, Ene ; Salomskiene, Joana ; Serniene, Loreta ; Malakauskas, Mindaugas |
| DOI |
10.3390/foods11213353 |
| Full Text |
|
| Is Part of |
Foods.. Basel : MDPI. 2022, vol. 11, iss. 21, art. no. 3353, p. 1-12.. ISSN 2304-8158 |
| Keywords [eng] |
antimicrobial lactobacilli ; edible coating ; liquid acid whey protein concentrate ; apple pectin ; Lactobacillus helveticus ; acid-curd cheese ; quality improvement |
| Abstract [eng] |
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 acidcurd 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. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2022 |
| CC license |
|
