CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal.
J Dairy Sci. 2012 Nov;95(11):6282-92. doi: 10.3168/jds.2012-5478. Epub 2012 Aug 29.
The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to wrap cheeses, throughout 60 d of storage, as an alternative to commercial nonedible coatings. Coatings were prepared using whey protein isolate, glycerol, guar gum, sunflower oil, and Tween 20 as a base matrix, together with several combinations of antimicrobial compounds-natamycin and lactic acid, natamycin and chitooligosaccharides (COS), and natamycin, lactic acid, and COS. Application of coating on cheese decreased water loss (~10%, wt/wt), hardness, and color change; however, salt and fat contents were not significantly affected. Moreover, the antimicrobial edible coatings did not permit growth of pathogenic or contaminant microorganisms, while allowing regular growth of lactic acid bacteria throughout storage. Commercial nonedible coatings inhibited only yeasts and molds. The antimicrobial edible coating containing natamycin and lactic acid was the best in sensory terms. Because these antimicrobial coatings are manufactured from food-grade materials, they can be consumed as an integral part of cheese, which represents a competitive advantage over nonedible coatings.
本工作旨在评估抗菌可食用涂层包裹奶酪的效果，在 60 天的贮藏期内，将其作为商业不可食用涂层的替代品。涂层由乳清分离蛋白、甘油、瓜尔胶、葵花籽油和吐温 20 作为基础基质，与几种抗菌化合物的组合一起制备，包括纳他霉素和乳酸、纳他霉素和壳寡糖（COS）以及纳他霉素、乳酸和 COS。在奶酪上应用涂层可以减少水分损失（约 10%，wt/wt）、硬度和颜色变化；然而，盐和脂肪含量没有受到显著影响。此外，抗菌可食用涂层既不允许致病菌和污染物的生长，也不允许乳酸菌在贮藏期间的正常生长。商业不可食用涂层只能抑制酵母和霉菌。含有纳他霉素和乳酸的抗菌可食用涂层在感官方面是最好的。由于这些抗菌涂层是由食品级材料制成的，它们可以作为奶酪的一部分被食用，这是与不可食用涂层相比的竞争优势。
