Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese

Agnieszka Pluta-Kubica , Ewelina Jamróz , Agnieszka Kawecka , Lesław Juszczak , Paweł Krzyściak

Abstract

Biopolymer films based on furcellaran-whey protein isolate (FUR/WPI) and furcellaran-whey protein isolate incorporated with yerba mate extract (FUR/WPI + YM) and with white tea extract (FUR/WPI + WT) were successfully developed and investigated as active packaging materials for fresh soft rennet-curd cheese. YM improved water vapour permeability, water content, solubility, modulus elasticity, puncture strength and thermal stability of film. Water content and water activity decreased (P ≤ .05) during storage in cheese packed in each kind of the biopolymer films. These parameters did not change (P > .05) in control wrapped in linear low-density polyethylene (LLDPE). Likewise, pH decreased with the exception of the application of LLDPE and FUR/WPI + YM. In those cheese samples pH did not differ (P > .05) during storage. Total bacteria count decreased (P ≤ .05) in the cheese samples wrapped in edible films during storage. However, their levels were not significantly lower than control samples when compared within the storage week. The yeast and mould counts did not differ (P > .05) during storage for the cheese packed in FUR/WPI + WT, whereas it increased in other cheese samples. The coliform bacteria count decreased (P ≤ .05) during storage in all examined cheese samples. Overall organoleptic quality was more often rated as desirable and very desirable in cheese packed in edible films than in LLDPE.
Author Agnieszka Pluta-Kubica (FoFT / DoAPT)
Agnieszka Pluta-Kubica,,
- Department of Animal Product Technology
, Ewelina Jamróz (FoFT / DoCh)
Ewelina Jamróz,,
- Department of Chemistry
, Agnieszka Kawecka - Cracow University of Economics (UEK)
Agnieszka Kawecka,,
-
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Paweł Krzyściak - Jagiellonian University (UJ)
Paweł Krzyściak,,
-
Journal seriesInternational Journal of Biological Macromolecules, ISSN 0141-8130, e-ISSN 1879-0003, (N/A 100 pkt)
Issue year2020
Vol155
Pages1307-1316
Publication size in sheets0.5
Keywords in EnglishBiopolymer film, Active packaging, Soft rennet-curd cheese, Shelf life
ASJC Classification2700 General Medicine; 1303 Biochemistry; 1312 Molecular Biology; 1315 Structural Biology
DOIDOI:10.1016/j.ijbiomac.2019.11.102
URL https://www.sciencedirect.com/customer/institutionchoice?targetURL=%2Fscience%2Farticle%2Fpii%2FS0141813019383813
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.457; WoS Impact Factor: 2018 = 4.784 (2) - 2018=4.731 (5)
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