RT Journal Article
T1 Sheep’s second cheese whey edible coatings with oregano and clary sage essential oils used as sustainable packaging material in cheese
A1 Pires, Arona
A1 Pietruszka, Hubert
A1 Bozek, Agata
A1 Szkolnicka, Katarzyna
A1 Gomes, David
A1 Díaz Rubio, Olga
A1 Cobos García, Ángel
A1 Pereira, Carlos
K1 Edible coatings
K1 Cheese
K1 Second cheese whey
K1 Essential oils
K1 Oregano
K1 Salvia
AB Sheep’s second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7–8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products
PB MDPI
SN 2304-8158
YR 2024
FD 2024-02-23
LK https://hdl.handle.net/10347/43546
UL https://hdl.handle.net/10347/43546
LA eng
NO Pires, A.; Pietruszka, H.; Bozek, A.; Szkolnicka, K.; Gomes, D.; Díaz, O.; Cobos, A.; Pereira, C. Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese. Foods 2024, 13, 674. https:// doi.org/10.3390/foods13050674
NO This research was supported by the Foundation for Science and Technology (FCT, Portugal) through national funds provided to the research unit Research Centre for Natural Resources, Environment, and Society—CERNAS (https://doi.org/10.54499/UIDP/00681/2020, accessed on 10 February 2024)
DS Minerva
RD 29 abr 2026