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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2012

Autores

Oscar L. Ramos (Autor) Outra; Arménia C. Santos (Autor) Outra; Mariana V. Leão (Autor) Outra; Joana O. Pereira (Autor) Outra; Sara I. Silva (Autor) Outra; João C. Fernandes (Autor) Outra; M. Isabel Franco (Autor) Outra; Manuela E. Pintado (Autor) Outra; F. Xavier Malcata (Autor) FEUP

Revista

Título: International Dairy Journal

Vol. 25 Nº 2

Páginas: 132-141

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 19 Citações

ISI Web of Science

Scopus - 34 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: P-002-7TC

DOI: 10.1016/j.idairyj.2012.02.008

Abstract (EN): 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 < 0.05) bacteriocidal effect against Gram-negative and Gram-positive bacteria, respectively, whereas sodium benzoate and COS exhibited the highest (P < 0.05) inhibitory effect against the yeast. Combinations of lactic acid and COS yielded the highest (P < 0.05) effect against all microorganisms tested; upon application on the cheese surface, they proved to be more active against bacteria, and less effective against yeasts and moulds (P < 0.05) than their commercial coating counterparts.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10