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Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics

Summary

Researchers developed a natural, edible coating for cheese made from whey protein and melanin pigment that prevents spoilage better than commercial coatings. The coating contains melanin, which gives the cheese a natural brown color that consumers prefer, along with natural antimicrobial agents nisin and natamycin. After 40 days of cheese aging, the new melanin coating showed superior protection against harmful bacteria compared to synthetic commercial coatings while being completely edible and requiring no peeling.

Background

Cheese rinds are natural packaging subject to external factors including color defects caused by spoilage microorganisms like Pseudomonas spp. Consumers demand natural products without synthetic preservatives, driving interest in bioactive edible coatings. Whey protein isolate (WPI) offers renewable, edible film-forming properties with antimicrobial potential when combined with natural bioactive compounds.

Objective

To develop novel edible melanin-protein-based bioactive films for cheese coating that provide antimicrobial protection, improved mechanical properties, and desirable color characteristics. To evaluate eight WPI coating formulations and select the optimal base for melanin incorporation.

Results

IS3CA film showed optimal mechanical properties (4.78 MPa tensile strength). M2 coating demonstrated lowest microorganism counts across all parameters after 40 days, with 21% reduction vs. commercial film and 49% reduction in Pseudomonas spp. M2 exhibited lowest lightness (darkest appearance) due to higher melanin concentration and superior antimicrobial, mechanical, and chemical properties.

Conclusion

The melanin WPI coating M2 (500 µg/mL melanin with nisin and natamycin) represents a promising edible alternative to commercial synthetic cheese coatings, offering superior antimicrobial protection, natural coloring, and improved mechanical properties. This formulation successfully addresses consumer demands for natural, preservative-free cheese packaging.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: 10.3390/foods12091806, PMID: 37174344
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