artykuł w czasopiśmie
The Effect of Chitosan-Furcellaran Biopolymeric Films and Coatings Incorporated with LL-37 and RW4 Bioactive Peptides on the Microbiological and Sensory Quality of Cheese
doi https://doi.org/10.1016/j.idairyj.2024.106000
tytuł The Effect of Chitosan-Furcellaran Biopolymeric Films and Coatings Incorporated with LL-37 and RW4 Bioactive Peptides on the Microbiological and Sensory Quality of Cheese
autor Pluta-Kubica ; Agnieszka
Jamróz ; Ewelina
Guzik ; Paulina
Janik ; Magdalena
Milosavljevic ; Vedran
Cholewa-Wójcik ; Agnieszka
Kulawik ; Piotr
tytuł publikacji zbiorowej International Dairy Journal
rok 2024
numer vol. 157
numer artykułu 106000
strony 1-11
ISSN/eISSN 0958-6946 ; 1879-0143
słowa kluczowe autorskie bioactive peptides
rennet-curd cheese
microorganisms
biopolymer film
edible coating
abstrakt angielski The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1-3.8 log cfu/g). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2-6.3 log cfu/g), whereas after the 1st week, YMC was increased in the control (6.6 log cfu/g). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties. (original abstract)
finansowanie This research was supported by the National Centre for Research and Development, Poland [Grant No.: LIDER/2/0004/L-10/18/NCBR/2019] and by the Ministry of Science and Higher Education of the Republic of Poland.
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 100.0000