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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

1879-0143

Svazek periodika

157

Číslo periodika v rámci svazku

October

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

106000

Kód UT WoS článku

001345555100001

EID výsledku v databázi Scopus

2-s2.0-85196254716