Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese properties

Barbosa, Cássia H.; Andrade, Mariana A.; Tomé, Sidney; Vilarinho, Fernanda; Fernando, Ana Luísa; Sanches Silva, Ana

Publicação

Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese properties

2025-10-14Documento de conferência

datacite.subject.fos	Ciências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg	03:Saúde de Qualidade
dc.contributor.author	Barbosa, Cássia H.
dc.contributor.author	Andrade, Mariana A.
dc.contributor.author	Tomé, Sidney
dc.contributor.author	Vilarinho, Fernanda
dc.contributor.author	Fernando, Ana Luísa
dc.contributor.author	Sanches Silva, Ana
dc.date.accessioned	2026-02-09T13:46:09Z
dc.date.available	2026-02-09T13:46:09Z
dc.date.issued	2025-10-14
dc.description.abstract	The application of edible coatings for cheese preservation has gained attention for maintaining its quality and enhancing its shelf life. Whey protein-based coatings, with natural extracts, can protect from moisture loss, lipid oxidation, and microbial contamination. Cynara cardunculus L. (cardoon) is a Mediterranean plant whose flowers are used in cheesemaking, and the leaves, the main by-product generated, are known to have an interesting polyphenol profile. This study aims to evaluate different methods of applying a whey protein-based coating incorporated with 2% cardoon leaf extract on cured cheese. The different methods involved two groups of control cheese samples: one group remained untreated, while the other group was coated without any extract. The active samples consisted of three groups of cheese samples: one was doubledipped and air-dried, another was double-dipped and dried in a flow chamber, and a third one was single-dipped and dried in a flow chamber. The samples were kept for 30 days at 30 °C. The samples were analysed for microbial contamination, moisture content, colour, and lipid oxidation. The whey protein-based coating incorporated with cardoon leaf extract had significant effects on the packed cheese. The active coating reduced microbial counts, specifically S. aureus and moulds and yeasts, compared to the control samples. The active coating decreased luminosity and increased the yellow-blue value. But there was no significant difference in moisture content. The active coating provided moderate protection against lipid oxidation. Overall, applying whey protein-based coating incorporated with 2% cardoon leaf extract appears to be an effective method to prolong the shelf life of cheese. Incorporating natural extracts into whey protein-based coating represents a natural and effective strategy to protect cheeses against microbiological contamination and oxidation. This approach enhances the quality and safety of cheese products while meeting consumer demand for natural and sustainable food preservation methods.	eng
dc.description.sponsorship	Mechanical Engineering and Resource Sustainability Center—MEtRICs (UID/4077), financed by national funds from FCT/MECI. CardAPium Project (2023.15813.PEX) financed by Portuguese national funds Fundação para a Ciência e a Tecnologia (FCT) (https://doi.org/10.54499/2023.15813.PEX).
dc.identifier.uri	http://hdl.handle.net/10400.18/10853
dc.language.iso	eng
dc.peerreviewed	yes
dc.relation	Mechanical Engineering and Resource Sustainability Center
dc.relation	Exploring Cardoon (Cynara cardunculus L.) by-products to obtain cutting-edge Active Packaging for food applications
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Whey Protein
dc.subject	Cardoon
dc.subject	Cynara cardunculus L.
dc.subject	Cured Cheese
dc.subject	Segurança Alimentar
dc.title	Influence of application methods of a whey protein-based coating with cardoon extract on cured cheese properties	eng
dc.type	conference object
dspace.entity.type	Publication
oaire.awardTitle	Mechanical Engineering and Resource Sustainability Center
oaire.awardTitle	Exploring Cardoon (Cynara cardunculus L.) by-products to obtain cutting-edge Active Packaging for food applications
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURI	http://hdl.handle.net/10400.18/10790
oaire.citation.conferenceDate	2025-10-14
oaire.citation.conferencePlace	Glasgow, Scotland, UK
oaire.citation.title	4th Food Chemistry Conference: Reshaping Global Food Systems", 14-16 October 2025
oaire.fundingStream	6817 - DCRRNI ID
oaire.fundingStream	Concurso de Projetos Exploratórios em Todos os Domínios Científicos 2023
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
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relation.isProjectOfPublication	25ce3792-7070-4a19-9084-01f30c13e4b6
relation.isProjectOfPublication.latestForDiscovery	eeea3256-1b3a-4b50-a399-e612ad441012