TY  - JOUR
TI  - Investigation of Biodegradable Films Produced from Three Different Protein Sources for White Cheese Packaging
AB  - Biodegradable films and coatings; attract an increasing interest recently being natural and environmentally friendly alternatives to synthetic food packaging materials. Some terms such as "renewable, food preservative, thin layers, food life extender" might be used for defining these materials. Proteins have a high potential to be used in food packaging. This study aimed to compare the performances of three different protein sources (whey protein, soy protein and gluten) as biodegradable coatings for cheese samples. Effect of red grape juice addition into coating solutions was also investigated. In this study, 15 g coating solution is used to coat 3-3.5 g cheese slice in each treatment. The results of the study revealed that the coatings produced were elastic, adhesive, transparent and durable.  Among the different coatings, gluten had a more stretch and adhesive structure. Soy protein and whey protein coatings inhibited the moisture loss in cheese samples slightly more than gluten films. Grape juice addition to soy and whey protein coatings made the cheese samples more resistant to microbial growth.  The whey protein coating was the thickest among them. The results depicted that, whey protein coating with grape juice is the most promising application, by providing lower microbiological load and moisture loss in cheese samples, and depicting lower color and moderate solubility. In future studies, combined usage of fruit sources with protein coatings might be helpful to improve the cheese quality in biodegradable packages.
AU  - Tacer Caba, Zeynep
AU  - kaya özkök, gözde
DO  - 10.29050/harranziraat.408889
PY  - 2019
JO  - Harran Tarım ve Gıda Bilimleri Dergisi
VL  - 23
IS  - 1
SN  - 2587-1358
SP  - 1
EP  - 12
DB  - TRDizin
UR  - http://search/yayin/detay/1130410
ER  -