Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese

Document Type : Original Article

Authors

1 Food Science and Technology Dep Faculty of Home Economic Al Azhar University Tanta Egypt

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

3 Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

Active packaging that inhibits harmful microorganisms from developing on the surface of processed cheese might extend the product's shelf life and improve its quality. In this study, whey protein isolate (WPI), potato peel extract (PPE), and mango peel extract were used to create a functional edible coating (MPE). For three months, coated processed cheese and uncoated cheese were stored in the refrigerator at 4°C. Studies were conducted on variations in total phenolic content, antioxidant activity, textural profile analysis, and microbiological count. The results showed that the processed cheese with WPI-1.5% PPE coating demonstrated the best outcomes when compared to other treatments, displaying differences in all values.

Keywords

{"sdg_fld":["3"]}

Main Subjects

Al-Azhar Journal of Agricultural Research
Volume 48, Issue 2
December 2023
Pages 170-178

Files

Share

How to cite

Statistics