The Study of Combination of Biodegradable Packaging and Biocoating with Lactic Acid Bacteria as a Green Alternative for Traditional Packaging in Gouda Cheese
Source abstract
Abstract
Biodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Probiotics and Fermented Foods · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės Str. 18, LT-47181 Kaunas, Lithuania
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
BioCC OÜ, Riia 181A, 50411 Tartu, Estonia
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
Funding
EEA Grants
References (56)
Show source-provided references
1. Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system10.1002/fsn3.888 ↗
2. The influence of different packaging materials and atmospheric conditions on the properties of pork rinds
3. Abe, M.M., Martins, J.R., Sanvezzo, P.B., Macedo, J.V., Branciforti, M.C., Halley, P., Botaro, V.R., and Brienzo, M. (2021). Advantages and Disadvantages of Bioplastics Production from Starch and Lignocellulosic Components. Polymers, 13.10.3390/polym13152484 ↗
4. Bioplastics and food packaging: A review10.1080/23311932.2015.1117749 ↗
5. Eco-friendly biodegradable nanocomposite materials and their recent use in food packaging applications: A review10.1039/D2FB00021K ↗
6. Biodegradation of aliphatic-aromatic copolyesters by Thermomonospora fusca and other thermophilic compost isolates10.1128/AEM.64.5.1731-1735.1998 ↗
7. Rieger, B., Künkel, A., Coates, G., Reichardt, R., Dinjus, E., and Zevaco, T. (2012). Synthetic Biodegradable Polymers, Springer Science & Business Media.10.1007/978-3-642-27154-0 ↗
8. Mohanan, N., Montazer, Z., Sharma, P.K., and Levin, D.B. (2020). Microbial and Enzymatic Degradation of Synthetic Plastics. Front. Microbiol., 11.10.3389/fmicb.2020.580709 ↗
9. Official Journal of the European Union (2023, December 18). Directive (EU) 2019/904 of the European Parliament and of the Council of 5 June 2019 on the Reduction of the Impact of Certain Plastic Products on the Environment. Available online: https://eur-lex.europa.eu/eli/dir/2019/904/oj.
10. Biodegradable packaging in the food industry
11. Nair, S.S., Trafiałek, J., and Kolanowski, W. (2023). Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry. Appl. Sci., 13.10.3390/app13148234 ↗
12. Polysaccharide-based films and coatings for food packaging: A review10.1016/j.foodhyd.2016.09.009 ↗
13. Recent Advances in Dairy Packaging10.1080/87559129.2015.1015138 ↗
14. Edible films and coatings from whey proteins: A review on formulation, and on mechanical and bioactive properties10.1080/10408398.2010.500528 ↗
15. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt10.1016/j.lwt.2019.108268 ↗
16. Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement10.1111/1541-4337.12226 ↗
17. Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation10.1016/j.lwt.2021.112486 ↗
18. Rodríguez, L.G.R., Mohamed, F., Bleckwedel, J., Medina, R., Vuyst, L.D., Hebert, E.M., and Mozzi, F. (2019). Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in northern Argentina. Front. Microbiol., 10.10.3389/fmicb.2019.01091 ↗
19. Competitive Exclusion Is a Major Bioprotective Mechanism of Lactobacilli against Fungal Spoilage in Fermented Milk Products10.1128/AEM.02312-19 ↗
20. Díaz-Montes, E., and Castro-Muñoz, R. (2021). Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods, 10.10.3390/foods10020249 ↗
21. Vasiliauskaite, A., Mileriene, J., Songisepp, E., Rud, I., Muizniece-Brasava, S., Ciprovica, I., Axelsson, L., Lutter, L., Aleksandrovas, E., and Tammsaar, E. (2022). Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods, 11.10.3390/foods11213353 ↗
22. Vasiliauskaite, A., Mileriene, J., Kasparaviciene, B., Aleksandrovas, E., Songisepp, E., Rud, I., Axelsson, L., Muizniece-Brasava, S., Ciprovica, I., and Paskevicius, A. (2023). Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. Microorganisms, 11.10.3390/microorganisms11030557 ↗
23. A Versatile and Inexpensive Technique for Measuring Color of Foods
24. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage10.1016/j.foodchem.2015.07.031 ↗
25. Study of pulsed electric field treated citrus juices10.1016/j.ifset.2005.07.001 ↗
26. (2012). Sensory Analysis—General Guidelines for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors (Standard No. ISO 8586:2012).
27. Bodyfelt, F.W., Tobias, J., and Trout, G.M. (2009). The Sensory Evaluation of Dairy Products, Springer.
28. Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese10.3168/jds.2020-18732 ↗
29. (1998). Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria—Colony-Count Technique at 30 Degrees C (Standard No. ISO 15214:1998).
30. (2004). Milk and Milk Products—Enumeration of Colony-Forming Units of Yeasts and/or Moulds—Colony-Count Technique at 25 Degrees C (Standard No. ISO 6611:2004).
31. (2006). Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Coliforms—Colony-Count Technique (Standard No. ISO 4832:2006).
32. (2017). Microbiology of the Food Chain—Horizontal Method for the Detection and Enumeration of Enterobacteriaceae—Part 2, Colony-Count Technique (Standard No. ISO 21528-2:2017).
33. Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review10.1016/j.tifs.2019.04.013 ↗
34. Novel pectin-based nanocomposite film for active food packaging applications10.1038/s41598-022-25192-4 ↗
35. Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review10.1080/10408398.2010.541568 ↗
36. Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage10.1016/j.sjbs.2013.10.005 ↗
37. Ye, J., Ma, D., Qin, W., and Liu, Y. (2018). Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis. Molecules, 23.10.3390/molecules23102645 ↗
38. The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening10.1016/j.idairyj.2020.104947 ↗
39. Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)10.1016/j.lwt.2015.10.003 ↗
40. Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models10.1007/s11947-019-02286-y ↗
41. Kõrge, K., Šeme, H., Bajić, M., Likozar, B., and Novak, U. (2020). Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese. Foods, 9.10.3390/foods9111645 ↗
42. Dutch-Type Varieties
43. Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties10.1016/j.tifs.2021.07.021 ↗
44. Riboflavin production in Lactococcus lactis: Potential for in situ production of vitamin-enriched foods10.1128/AEM.70.10.5769-5777.2004 ↗
45. Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese10.3168/jds.2012-5478 ↗
46. Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese10.1016/j.lwt.2013.11.006 ↗
47. Relationship between the perception of complex textural attributes and the bolus properties of cheese10.1016/j.foodhyd.2023.109713 ↗
48. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis10.1111/1750-3841.13135 ↗
49. Studying the non-thermal effects of microwave on amino acids in sterilized rainbow trout (Oncorhynchus mykiss) fillets using a double side approximating method10.1016/j.foodres.2023.113352 ↗
50. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low, p.H10.1111/j.1472-765X.2012.03247.x ↗
51. Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions10.1016/j.fm.2013.05.002 ↗
52. Recent advances on toxicity and determination methods of mycotoxins in foodstuffs10.1016/j.tifs.2019.12.021 ↗
53. The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt10.1016/j.heliyon.2019.e01362 ↗
54. Postbiotics enhance the functionality of a probiotic edible coating for salmon fillets and the probiotic stability during simulated digestion10.1016/j.fpsl.2022.100954 ↗
55. Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese10.1016/j.foodcont.2014.05.011 ↗
56. del C.; Mani-López, E.; Palou, E.; López-Malo, A. Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef10.1016/j.fm.2016.10.024 ↗