Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Article Food Science & Technology

Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation

Sofia P. M. Silva et al.

Summary: Edible coatings with bacteriocin-producing lactic acid bacteria offer microbiological protection and reduce contamination in fresh cheeses, while also minimizing moisture and weight losses.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Food Science & Technology

Application of Pickering emulsions in probiotic encapsulation- A review

Fatemah Haji et al.

Summary: This article reviews the application of emulsion technology, particularly Pickering emulsions, for probiotic encapsulation. Pickering emulsions, stabilized by solid particles, offer enhanced stability, high encapsulation efficiency, and cost-effectiveness. This technique utilizes natural materials and is considered safe and biocompatible, making it suitable for various food systems.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

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Article Food Science & Technology

Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain

Justina Mileriene et al.

Summary: Consumer interest in a healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand for bio-functional and sustainable dairy foods. The supplementation of curd cheese with thermo-coagulated acid whey protein (TAWP) resulted in improved moisture content, lipid quality, flavor enhancement, and decreased yeast and mould counts in the cheese samples. However, further improvement is needed in the body and texture parameters of the modified cheese samples.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Food Science & Technology

Edible Films and Coatings as Food-Quality Preservers: An Overview

Elsa Diaz-Montes et al.

Summary: Food preservation technologies are evolving to meet the demands of extending shelf-life, while also focusing on environmental friendliness, health benefits, and nutritional properties. Edible films and coatings offer a promising alternative for preserving perishable foods with biodegradable and eco-friendly features.

FOODS (2021)

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Review Food Science & Technology

Edible packaging: Sustainable solutions and novel trends in food packaging

Anka Trajkovska Petkoska et al.

Summary: Edible packaging is becoming increasingly popular as a sustainable and environmentally friendly form of food packaging. Nanotechnology is being utilized to enhance the functionality of edible packaging by incorporating bioactives, antimicrobials, and nutrients. Active packaging, such as edible dispensers of ingredients, plays a key role in interacting with food, providing technological functions, and maintaining the quality and shelf life of packaged foods.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Agriculture, Dairy & Animal Science

Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese

Justina Mileriene et al.

Summary: The study aimed to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based edible coating with Chinese cinnamon bark extract. The coating effectively extended the shelf life of the cheese and reduced the growth of yeasts and molds. Different packaging conditions showed varying effects on the cheese, but the sensory properties were similar across all samples.

JOURNAL OF DAIRY SCIENCE (2021)

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Article Food Science & Technology

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo-coagulated acid whey protein

Justina Mileriene et al.

Summary: This study showed that even a low amount of indigenous Lactococcus lactis can have protective effects on TAWP, reducing yeast and mold counts, slowing down proteolysis, and enhancing sensory properties. These results suggest that TAWP may be used as a nutritious co-product with potential functional properties and a suitable matrix for selected beneficial lactic acid bacteria.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Microbiological Quality and Resistance to an Artificial Gut Environment of Two Probiotic Formulations

Diletta Mazzantini et al.

Summary: Quality control of probiotic products is a global focus, with studies revealing microbiological issues in many commercial formulations. This paper analyzed two probiotic formulations, showing high quality in terms of microorganism identification and quantity, along with good tolerance to simulated intestinal conditions.

FOODS (2021)

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Article Food Science & Technology