ArticleFoods (Basel, Switzerland)2022
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 24 citations in OpenAlex.
- Evaluation of aFood chemistry: X · 2026Article
- Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry.Antibiotics (Basel, Switzerland) · 2026Review
- Impact of novel probiotic strains isolated from Algerian fermented butter and green tea waste on broilers' production quality.Scientific reports · 2025Article
- The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications.Polymers · 2025Review
- Effect of Sheep's Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics.Foods (Basel, Switzerland) · 2024Article
- Article
- Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese.Foods (Basel, Switzerland) · 2024Article
- Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture andFood science & nutrition · 2024Article
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Authors and funding
13 authors at 5 institutions in 4 countries.
Funding
Abstract
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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