Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Volume 48, Issue 2, December 2023, Page 170-178 PDF (761.07 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2024.200885.1124 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Samah Samir El Fadaly  1; Amal Matar2; Manal Sorour3; Alsimaa KaramAllah 2
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| 1Food Science and Technology Dep Faculty of Home Economic Al Azhar University Tanta Egypt | ||||
| 2Food Science and Technology Dep. Faculty of Home Economic, Al-Azhar University, Tanta, Egypt. | ||||
| 3Food 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 | ||||
| Active coating; byproduct; antioxidant; microbial counts; eco-friendly-product | ||||
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