Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/103245
Title: Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
Authors: Robalo, João 
Lopes, Maria 
Cardoso, O. M. 
Silva, Ana Sanches 
Ramos, Fernando 
Keywords: active packaging; antimicrobial activity; antioxidant capacity; edible film; fresh cheese; green tea; whey protein
Issue Date: 16-Apr-2022
Project: Faculty of Pharmacy of the University of Coimbra (Master in Food Safety) 
FCT - UIDB/00211/2020 
Serial title, monograph or event: Foods
Volume: 11
Issue: 8
Abstract: Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can be incorporated. Thus, the main objective of this study was to evaluate the efficacy of an edible active film, incorporated with green tea extract, to preserve goat and mixture (goat and sheep) fresh cheeses. Our results demonstrated that Portuguese green teas (antioxidant activity coefficient-AAC = 746.7) had superior antioxidant capacity to that of the evaluated Asian green tea (AAC = 650). Furthermore, green tea produced from the leaves of the new Portuguese Chá Camélia tea plantation had the highest potential to retain the antioxidant capacity (97.3%). Additionally, solid-liquid extractions led to extracts with higher antioxidant activity (AAC = 1500), but Soxhlet extractions presented higher yield (43%). Furthermore, the active film incorporated with Portuguese green tea extract exhibited a high antioxidant capacity (AAC ≈ 595.4). In addition, the active film effectively delayed the lipid oxidation of the evaluated fresh cheeses (3.2 mg MDA Eq/kg) when compared with the control (4.2 mg MDA Eq/kg). Moreover, the active films effectively inhibited the growth of microorganisms, especially E. coli (1.5 × 10 CFU/g), when compared with the blank (2.2 × 102 CFU/g). This study suggests that the new whey protein film incorporated with Portuguese green tea extract has the potential to be used to extend fresh cheese shelf life.
URI: http://hdl.handle.net/10316/103245
ISSN: 2304-8158
DOI: 10.3390/foods11081158
Rights: openAccess
Appears in Collections:I&D CIEPQPF - Artigos em Revistas Internacionais
FFUC- Artigos em Revistas Internacionais

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