Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina

Vasiliki G. Kontogianni (), Ioanna Kosma, Marios Mataragas, Eleni Pappa, Anastasia V. Badeka and Loulouda Bosnea
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Vasiliki G. Kontogianni: Dairy Research Department, Hellenic Agricultural Organization-DEMETER, 45221 Ioannina, Greece
Ioanna Kosma: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Marios Mataragas: Dairy Research Department, Hellenic Agricultural Organization-DEMETER, 45221 Ioannina, Greece
Eleni Pappa: Dairy Research Department, Hellenic Agricultural Organization-DEMETER, 45221 Ioannina, Greece
Anastasia V. Badeka: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Loulouda Bosnea: Dairy Research Department, Hellenic Agricultural Organization-DEMETER, 45221 Ioannina, Greece

Sustainability, 2023, vol. 15, issue 18, 1-15

Abstract: The use of edible and biodegradable films and coatings as active packaging for cheese has recently attracted great attention as it meets the concept of sustainability and ensures safety. Spirulina is a rich source of high-added-value biocompounds, which could be used as functional ingredients. In the present study, spirulina was added in different concentrations (0.5; 1; 2; 4% w / w ) to the edible films produced from whey protein concentrate-based solutions. The films were characterized according to their optical parameters (color); they were studied for their total phenolic content, and the viability of the films in simulated gastric juice was investigated. The possible use of the developed films for intelligent food packaging, as colorimetric pH indicators, was also investigated. Finally, a preliminary evaluation of selected films containing spirulina (WPC-based films containing 2% spirulina ) as packaging for “kefalotyri” cheese was also assessed. The effect of these films, applied as packaging for “kefalotyri” cheese during two months of refrigerated storage, was evaluated. GC-MS analysis was used to evaluate the effect of the spirulina odor of the film with spirulina incorporated and the cheese products where the film was applied.

Keywords: whey protein concentrate; edible film; spirulina; cheese packaging; functional food (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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