Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T002
DOI: https://doi.org/10.24326/ICDSUPL2.T002
Published online: 19 April 2023
ICDSUPL, 2, T002 (2023)
Quality retainment of fresh cheese by applying edible coating with entrapped L. helveticus
Elvidas Aleksandrovas1*, Agne Vasiliauskaite1, Justina Mileriene1, Epp Songisepp2, Ida Rud3, Sandra Muizniece-Brasava4, Inga Ciprovica4, Lars Axelsson5, Liis Lutter2, Loreta Serniene1, Mindaugas Malakauskas1
1 Department of Food Safety and Quality, Veterinary Faculty, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania
2 BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
3 Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
4 Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
5 Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
* Corresponding author: elvidas.aleksandrovas@lsmu.lt
Abstract
Coatings, especially edible, can be used as a carrier for living organisms such as lactic acid bacteria (LAB) and as an agent which improves technological properties of dairy products. Thus, aim of this study was to apply liquid acid whey protein concentrate (LAWPC) based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The composition of fresh edible coating consisted of 100% (w/w) liquid acid whey protein concentrate (LAWPC), sunflower oil, apple pectin and glycerol containing 6 log10 CFU/ml of strain biomass. Prepared coating solution were applied on fresh acid-curd cheese by dipping. Over the 21 days of storage, fresh-acid curd cheese samples were examined for changes in physicochemical parameters: pH, lactic acid, protein, fat, moisture content. The changes in colour and rheological properties were also investigated. After evaluating results, it was noted that the coating solution preserved moisture which resulted in significant improvement of appearance and it was capable of slowing down discoloration of acid-curd cheese samples during storage. During prolonged storage it was noted that coating solution can also improve flavour of acid-curd cheese. These findings indicate that LAWPC based edible coating with entrapped antimicrobial Lactobacillus helveticus MI-LH13 can increase the quality of fresh acid-curd cheese by preventing moisture loss, improving appearance, and enhancing flavour of fresh acid-curd cheese.
Funding: The project “The edible coating formulated with liquid acid whey protein and bioactive compounds, and biopackaging for safety and quality of probiotic cheese” (Biocoat) benefits from a 974 thousand € grant from Iceland, Liechtenstein, and Norway through the EEA Grants. The aim of the project is to develop an edible coating formulated with liquid acid whey protein concentrate and bioactive compounds, in combination with biodegradable packaging to ensure safety, extend the shelf life, and enhance functionality of probiotic cheese. Project contract with the Research Council of Lithuania (LMTLT) No is S-BMT-21-10 (LT08-2-LMT-K-01-046).
How to cite
E. Aleksandrovas, A. Vasiliauskaite, J. Mileriene, E. Songisepp, I. Rud, S. Muizniece-Brasava, I. Ciprovica, L. Axelsson, L. Lutter, L. Serniene, M. Malakauskas, 2023. Quality retainment of fresh cheese by applying edible coating with entrapped L. helveticus. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T002