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<p>Cheese is a perishable food product susceptible to microbial contamination, traditionally controlled by preservatives such as natamycin. While cardoon (<i>Cynara cardunculus</i> L.) flowers are used to clot milk in cheese making, its leaves are usually discarded, making them an underutilised by-product of the cheese industry. This study prepared cardoon leaf food-grade extracts, rich in bioactive compounds, and incorporated them into whey protein-based coatings and films. A Preliminary Trial was first conducted to optimise dipping and drying conditions, followed by three main trials: coatings with cardoon extract (Trial 1), coatings with cardoon–lemon peel extracts with or without natamycin (Trial 2), and whey protein films enriched with the extracts (Trial 3). The coatings and films were applied to cheese samples and analysed during storage for physicochemical parameters (moisture, pH, titratable acidity, colour), microbial counts (total viable counts, moulds and yeasts, <i>Enterobacteriaceae</i>), and lipid oxidation (Thiobarbituric Acid Reactive Substances, TBARS assay). In Trial 1, cardoon extract alone showed limited antimicrobial activity. In Trial 2, cardoon–lemon extracts improved microbial inhibition, particularly against moulds and yeasts, with improved effects when combined with natamycin. Trial 3 showed promising potential: whey protein films with cardoon or cardoon–lemon extracts not only reduced microbial counts but also maintained physicochemical and oxidative stability, with malonaldehyde values remaining low during storage. Overall, the results demonstrate that enriching whey protein coatings and films with cardoon or cardoon plus lemon peels extracts offers an alternative approach to extending cheese shelf life allowing to minimize the use of natamycin and microbial spoilage and supporting circular economy.</p>

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Reducing natamycin use in cheese through whey protein coatings and films with cardoon leaf and lemon peel extracts

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月30日

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  • Cássia H. Barbosa,
  • Mariana A. Andrade,
  • Sidney Tomé,
  • Fernanda Vilarinho,
  • Ana Sanches Silva,
  • Ana Luísa Fernando

摘要

Cheese is a perishable food product susceptible to microbial contamination, traditionally controlled by preservatives such as natamycin. While cardoon (Cynara cardunculus L.) flowers are used to clot milk in cheese making, its leaves are usually discarded, making them an underutilised by-product of the cheese industry. This study prepared cardoon leaf food-grade extracts, rich in bioactive compounds, and incorporated them into whey protein-based coatings and films. A Preliminary Trial was first conducted to optimise dipping and drying conditions, followed by three main trials: coatings with cardoon extract (Trial 1), coatings with cardoon–lemon peel extracts with or without natamycin (Trial 2), and whey protein films enriched with the extracts (Trial 3). The coatings and films were applied to cheese samples and analysed during storage for physicochemical parameters (moisture, pH, titratable acidity, colour), microbial counts (total viable counts, moulds and yeasts, Enterobacteriaceae), and lipid oxidation (Thiobarbituric Acid Reactive Substances, TBARS assay). In Trial 1, cardoon extract alone showed limited antimicrobial activity. In Trial 2, cardoon–lemon extracts improved microbial inhibition, particularly against moulds and yeasts, with improved effects when combined with natamycin. Trial 3 showed promising potential: whey protein films with cardoon or cardoon–lemon extracts not only reduced microbial counts but also maintained physicochemical and oxidative stability, with malonaldehyde values remaining low during storage. Overall, the results demonstrate that enriching whey protein coatings and films with cardoon or cardoon plus lemon peels extracts offers an alternative approach to extending cheese shelf life allowing to minimize the use of natamycin and microbial spoilage and supporting circular economy.