Development and Characterization of ProbioticEnriched Edible Protein Coatings and their Effect on thePhysicochemical Properties of Braided Cheese
DOI:
https://doi.org/10.56286/NTU-JAVS.2026.6.3.338-347Keywords:
Bifidobacterium Saccharomyces boulardii Edible Coating Casein coatings Whey proteinAbstract
This study investigated the development and effectiveness of edible coatings formulated from whey protein and casein as a bio-preservation strategy for braided cheese during refrigerated storage (4°C) for 30 days. Among the evaluated protein concentrations (5%, 7.5%, and 10%), the 7.5% concentration demonstrated the most favorable coating-forming and structural characteristics. The formulations were fortified with probiotic strains (Bifidobacterium) and the yeast (Saccharomyces boulardii), applied in single, double, and triple-layer systems. Statistical analysis (P < 0.05) revealed that multilayer configurations, particularly the triple-layer design, significantly outperformed the control. Specifically, the casein-based triple-layer coating (C.S.3) demonstrated a 18.6% improvement in moisture retention after 30 days, which is critical for preserving the characteristic fibrous texture and elasticity of braided cheese. Furthermore, these coatings significantly enhanced the retention of fat and protein components by acting as a semi-permeable barrier against oxygen and mass transfer. While whey protein served as an effective protective matrix for probiotic viability, casein significantly improved the structural integrity of the coating. The inclusion of S. boulardii contributed to higher mineral retention, whereas Bifidobacterium enhanced overall physicochemical stability. These results demonstrate that probiotic-enriched protein coatings offer a sustainable and effective method to maintain the nutritional quality and extend the shelf-life of braided cheese under refrigerated conditions.
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Copyright (c) 2026 ALYAA Hadi Al-Husseinawy, Ali R Mulakhdair2, Zahraa Reasan Kareem shati2
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