Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Arona Pires; Hubert Pietruszka; Agata Bożek; Katarzyna Szkolnicka; David Gomes; Olga Díaz; Angel Cobos; Carlos Pereira

doi:10.3390/foods13050674

Foods (Feb 2024)

Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese

Arona Pires,
Hubert Pietruszka,
Agata Bożek,
Katarzyna Szkolnicka,
David Gomes,
Olga Díaz,
Angel Cobos,
Carlos Pereira

Affiliations

Arona Pires: School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
Hubert Pietruszka: Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
Agata Bożek: Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
Katarzyna Szkolnicka: Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
David Gomes: School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
Olga Díaz: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
Angel Cobos: Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
Carlos Pereira: School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal

DOI: https://doi.org/10.3390/foods13050674
Journal volume & issue: Vol. 13, no. 5
p. 674

Abstract

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Sheep’s second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7–8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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