The Effect of Chitosan-Furcellaran Biopolymeric Films and Coatings Incorporated with LL-37 and RW4 Bioactive Peptides on the Microbiological and Sensory Quality of Cheese
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43925237" target="_blank" >RIV/62156489:43210/24:43925237 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.idairyj.2024.106000" target="_blank" >https://doi.org/10.1016/j.idairyj.2024.106000</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2024.106000" target="_blank" >10.1016/j.idairyj.2024.106000</a>
Alternative languages
Result language
angličtina
Original language name
The Effect of Chitosan-Furcellaran Biopolymeric Films and Coatings Incorporated with LL-37 and RW4 Bioactive Peptides on the Microbiological and Sensory Quality of Cheese
Original language description
The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1-3.8 log cfu/g). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2-6.3 log cfu/g), whereas after the 1st week, YMC was increased in the control (6.6 log cfu/g). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Dairy Journal
ISSN
0958-6946
e-ISSN
1879-0143
Volume of the periodical
157
Issue of the periodical within the volume
October
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
106000
UT code for WoS article
001345555100001
EID of the result in the Scopus database
2-s2.0-85196254716