Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese

• DOI: 10.1016/j.lwt.2021.112996
• Publication Date: 2021-12-18T13:27:18Z
• Authors: Vasiliki G. Konto...; Eleni Kasapidou; Paraskevi Mitlianga; Marios Mataragas; Eleni Pappa; Efthymia Kondyli; Loulouda Bosnea
• Keywords: Organoleptic; Mucilage; Active packaging

Active packaging can be utilized to keep away from undesirable microbes on the surface of cheese, prolong its shelf life, and improve quality. The objective this study was use whey protein concentrate (WPC) aqueous rosemary sage extracts produce active edible materials. antioxidant activity evaluated along with their total phenolic flavonoid contents. LC/DAD/ESI-MSn analysis used for qualitative characterization main compounds were quantified using HPLC methods. Films characterized according physicochemical tensile properties. They applied coating soft cheese surfaces stored 60 days cold storage at 4 °C. Both infusions showed almost similar activity, although differences detected in Their phytochemical revealed presence polyphenols. No significant film thickness moisture content among films. infusion did not significantly influence mechanical properties films; while, reinforced films compared control film. In samples coated fortified no spoilage or pathogenic bacteria appeared until end days.