Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Document Type : Original Article

Authors

1 Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.

2 Food Engineering and Packaging Dept., Food Technology Res. Institute, ARC

3 Food Science and Technology Dep.Home Economic Faculty, Azhar University

4 Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt

Abstract

Using active packaging to prevent harmful microorganisms from growing on the surface of processed cheese may increase its freshness, lengthen its shelf life, and enhance its quality. This research aimed to develop a functional edible coating from whey protein isolate (WPI), potato peel extract (PPE), and mango peel extract (MPE). Both the total phenolic content and the antioxidant activity of the extracts were measured. Using HPLC, we were able to characterize extracts and their primary components quantitatively. The physical, chemical, tensile, and microscopic features of the films were studied to learn more about them. The surfaces of processed cheese were kept in the refrigerator at 4 degrees Celsius for three months and coated with them. Despite variations in total phenolic and flavonoid content, the antioxidant activity of the two infusions was quite comparable. Polyphenols were found in their phytochemical study. It found noticeable variations in film thickness and moisture content between the films with increasing amounts of PPE and MPE. Mechanical characteristics of films are dramatically affected by the incorporation of PPE or MPE infusion, with PPE- and MPE-reinforced films showing notable improvements over the control film.

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Egyptian Journal of Chemistry
Volume 66, Issue 13 - Serial Number 13
Special Issue: Applied Chemistry for Greener Life and Sustainability
December 2023
Pages 401-416

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History

  • Receive Date: 09 February 2023
  • Revise Date: 29 March 2023
  • Accept Date: 14 April 2023

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