Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese
Elfadaly, S., Mattar, A., Sorour, M., Karam-Allah, A., Soliman, T. (2023). Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese. EKB Journal Management System, 66(13), 401-416. doi: 10.21608/ejchem.2023.191365.7552
Samah Samir Elfadaly; Amal A Mattar; Manal Nour Sorour; Alshymaa Ahmed- Khamis Karam-Allah; Tarek Nour Soliman. "Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese". EKB Journal Management System, 66, 13, 2023, 401-416. doi: 10.21608/ejchem.2023.191365.7552
Elfadaly, S., Mattar, A., Sorour, M., Karam-Allah, A., Soliman, T. (2023). 'Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese', EKB Journal Management System, 66(13), pp. 401-416. doi: 10.21608/ejchem.2023.191365.7552
Elfadaly, S., Mattar, A., Sorour, M., Karam-Allah, A., Soliman, T. Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese. EKB Journal Management System, 2023; 66(13): 401-416. doi: 10.21608/ejchem.2023.191365.7552

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Egyptian Journal of Chemistry
Volume 66, Issue 13, December 2023, Page 401-416  XML PDF (5.83 MB)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.191365.7552
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Authors
Samah Samir Elfadaly1; Amal A Mattar1; Manal Nour Sorour2; Alshymaa Ahmed- Khamis Karam-Allahorcid 3; Tarek Nour Soliman email orcid 4
1Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.
2Food Engineering and Packaging Dept., Food Technology Res. Institute, ARC
3Food Science and Technology Dep.Home Economic Faculty, Azhar University
4Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt
Abstract
Using active packaging to prevent harmful microorganisms from growing on the surface of processed cheese may increase its freshness, lengthen its shelf life, and enhance its quality. This research aimed to develop a functional edible coating from whey protein isolate (WPI), potato peel extract (PPE), and mango peel extract (MPE). Both the total phenolic content and the antioxidant activity of the extracts were measured. Using HPLC, we were able to characterize extracts and their primary components quantitatively. The physical, chemical, tensile, and microscopic features of the films were studied to learn more about them. The surfaces of processed cheese were kept in the refrigerator at 4 degrees Celsius for three months and coated with them. Despite variations in total phenolic and flavonoid content, the antioxidant activity of the two infusions was quite comparable. Polyphenols were found in their phytochemical study. It found noticeable variations in film thickness and moisture content between the films with increasing amounts of PPE and MPE. Mechanical characteristics of films are dramatically affected by the incorporation of PPE or MPE infusion, with PPE- and MPE-reinforced films showing notable improvements over the control film.
Keywords
Whey protein isolate; Potato peel extract; mango peel extract; edible film; tensile properties; permeability; processed cheese
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