Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese

Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can be incorporated. Thus, the main objective of this study was to evaluate the efficacy of an edible active film, incorporated with green tea extract, to preserve goat and mixture (goat and sheep) fresh cheeses. Our results demonstrated that Portuguese green teas (antioxidant activity coefficient-AAC = 746.7) had superior antioxidant capacity to that of the evaluated Asian green tea (AAC = 650). Furthermore, green tea produced from the leaves of the new Portuguese Cha Camelia tea plantation had the highest potential to retain the antioxidant capacity (97.3%). Additionally, solid-liquid extractions led to extracts with higher antioxidant activity (AAC = 1500), but Soxhlet extractions presented higher yield (43%). Furthermore, the active film incorporated with Portuguese green tea extract exhibited a high antioxidant capacity (AAC approximate to 595.4). In addition, the active film effectively delayed the lipid oxidation of the evaluated fresh cheeses (3.2 mg MDA Eq/kg) when compared with the control (4.2 mg MDA Eq/kg). Moreover, the active films effectively inhibited the growth of microorganisms, especially E. coli (1.5 x 10 CFU/g), when compared with the blank (2.2 x 10(2) CFU/g). This study suggests that the new whey protein film incorporated with Portuguese green tea extract has the potential to be used to extend fresh cheese shelf life.

Automated summary

This study aimed to evaluate the efficacy of an edible active film, incorporated with Portuguese green tea extract, to preserve goat and mixture fresh cheeses. The results showed that Portuguese green teas had superior antioxidant capacity, and the green tea produced from the leaves of the Portuguese Cha Camelia tea plantation had the highest potential to retain the antioxidant capacity. The active film effectively delayed the lipid oxidation and inhibited the growth of microorganisms in the fresh cheeses.