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Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics

2023Journal article Open access
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dc.contributor.authorFerraz, Ana Rita Simões
dc.contributor.authorGoulão, Manuela
dc.contributor.authorEspírito Santo, Christophe
dc.contributor.authorAnjos, O.
dc.contributor.authorSerralheiro, Maria Luísa
dc.contributor.authorPintado, Cristina Santos
dc.date.accessioned2023-08-30T16:26:31Z
dc.date.available2023-08-30T16:26:31Z
dc.date.issued2023
dc.description.abstractThe cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 g/mL) and M2 (500 g/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.pt_PT
dc.description.sponsorshipThis work was financially supported by Fundação para a Ciência e Tecnologia (FCT) with financial support from IPCB-CERNAS (UID/AMB/00681/2020) Research Unit Grant from FCT, and from UIDB/00239/2020 (CEF). Work was supported by UIDB/04046/2020 and UIDP/04046/2020 Centre grants from FCT, Portugal (to BioISI). The work was co-funded by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. This work is the recipient of a project (PTDC/Bia- BQM/28355/2017) grant, and Ana Rita Ferraz acknowledges a Ph.D. fellowship (SFRH/BD/135692/2018) from FCT (Portugal).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFERRAZ, Ana Rita [et al.] (2023) - Novel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristics. Foods. 12, p. 1806. DOI: 10.3390/foods 12091806pt_PT
dc.identifier.doi10.3390/foods 12091806pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8633
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCheesept_PT
dc.subjectWhey protein isolatept_PT
dc.subjectBioactive coatingspt_PT
dc.subjectMelaninpt_PT
dc.subjectEdible packingpt_PT
dc.titleNovel, edible melanin-protein-based bioactive films for cheeses: antimicrobial, mechanical and chemical characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage1806pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
person.familyNameFerraz
person.familyNameEspírito Santo
person.familyNameAnjos
person.familyNameSerralheiro
person.familyNameSantos Pintado
person.givenNameAna Rita
person.givenNameChristophe
person.givenNameOfélia
person.givenNameMaria Luisa
person.givenNameCristina Maria Baptista
person.identifier3640017
person.identifier773417
person.identifier.ciencia-id0919-6473-8399
person.identifier.ciencia-idE017-EF56-3AE3
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-id7F1F-E7E1-5BC6
person.identifier.orcid0000-0002-8356-907X
person.identifier.orcid0000-0002-9800-4186
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0001-7541-9613
person.identifier.orcid0000-0001-5433-4258
person.identifier.ridK-4356-2013
person.identifier.ridG-2808-2012
person.identifier.ridE-3407-2012
person.identifier.scopus-author-id36740136800
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id6602688573
person.identifier.scopus-author-id6602633775
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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