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Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation

2024Journal article Open access
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dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorDias, L.G.
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2024-05-31T08:52:26Z
dc.date.available2024-05-31T08:52:26Z
dc.date.issued2024
dc.description.abstractDairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.pt_PT
dc.description.sponsorshipThis research was funded by the Project-PHARMAPITOX-Desenvolvimento de um coletor inovador e protocolo para purificação da apitoxina para uso nas indústrias farmacêutica e cosmética (Development of an innovative collector and protocol for the purification of apitoxin for use in the pharmaceutical and cosmetic industries). This project was co-financed by the European Regional Development Fund (FEDER), NORTE-01-0247-FEDER-113540, through the Competitiveness and Internationalisation Operational Programme—PORTUGAl2020. The authors are grateful to Nelson De Moura of the company Ecoapis Unipessoal Lda (http://www.ecoapis.pt (accessed on 15 March 2023)) for supplying the propolis samples; Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPaula, Vanessa B., Dias, L.G.; Estevinho, Letícia M. (2024). Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation. Molecules. eISSN 1420-3049. 29:9, p. 1-25pt_PT
dc.identifier.doi10.3390/molecules29091941pt_PT
dc.identifier.eissn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/29853
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCheesept_PT
dc.subjectMicrobiological analysispt_PT
dc.subjectPhysicochemical parameterspt_PT
dc.subjectFilmspt_PT
dc.subjectHPMCpt_PT
dc.subjectPropolispt_PT
dc.subjectPhenolic compound variationpt_PT
dc.titleMicrobiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage25pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume29pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePaula
person.familyNameDias
person.familyNameEstevinho
person.givenNameVanessa B.
person.givenNameLuís G.
person.givenNameLetícia M.
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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