Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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“…These authors included different biopolymer matrices in their formulations, including chitosan [37,38] and whey proteins [39].…”

Section: Extraction Methods For Pectins: New Trends For the Revalorizmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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“…Chitosan was reported with antimicrobial properties against fungi and bacteria, and has been successfully designed to prolong the shelf life of a variety of food products (Di Pierro et al, 2011;Duran et al, 2016). Whey proteins are milk proteins with globular structures and an isoelectric point of 4.7-5.3, and are very sensitive to temperature (Shimada & Cheftel, 1989).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the interactions between chitosan/whey protein at different conditions

Ye¹,

Chen

2019

Food Sci. Technol

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This research investigated the interaction between chitosan and whey protein molecules in terms of pH and heating. The FTOR, rheological analysis, turbidity, and zeta potential measurements were used to assess this interaction. At pH 4.0, addition of low amount chitosan with chitosan/whey protein isolate (C/WPO) ratio of 1:5 effectively prevented the denaturation of whey proteins after heating, whereas high amount of chitosan (C/WPO,1:2) led to depletion flocculation. The combination of chitosan and whey proteins was electrostatic attracting at pH 5.5 and 6.0. At low chitosan addition, the complexes formed at pH 5.5 showed higher viscosity and the complexes formed at pH 6.0 showed a shear-thinning behaviour. At high chitosan addition, the complexes showed high viscosity at pH 6.0. Heating led to the decrease of viscosity and increase of turbidity. The results manifested that chitosan and whey protein formed different complexes at pH 5.5 and 6.0, and the complexation of C/WPO was influenced by heating and ratio of chitosan and whey proteins.Keywords: chitosan; whey protein; molecule; interaction; pH. Practical Application:The interaction of C/WPO can be applied to improve the mechanical properties of chitosan-based films and the quality of whey protein gel.

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“…Ricotta cheese was packaged using a chitosan/whey protein edible coating/film and kept under modified atmosphere at 4°C [17]. The oxygen and carbon dioxide permeability of chitosan/whey protein film were 35 and 21% lower, respectively, and about three times higher in water vapor permeability than film fabricated using pure chitosan.…”

Section: Coating With Biopolymer Solutionsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

Cited by 199 publications

References 28 publications

Natural Pectin Polysaccharides as Edible Coatings

Natural Pectin Polysaccharides as Edible Coatings

Characterization of the interactions between chitosan/whey protein at different conditions

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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