Microbial Spoilage Mitigation in Biodegradable Cheese Packaging via Protective Lactobacillus Coating

Growing environmental concerns are driving the disposable packaging industry to rethink its practices. While biodegradable options often shorten product shelf lives, edible coatings made from food materials offer a solution. These coatings maintain food quality and safety, acting as an additional preservation layer. Whey, a dairy industry waste product, can serve as a base for edible coatings, forming transparent, flexible films with good barrier properties when heat-denatured, offering both environmental and economic benefits. Incorporating antimicrobial compounds like protective lactobacilli into these coatings further enhances food preservation.

Thus, the objective of our study was to assess the effectiveness of various combinations of biodegradable shrinkable cheese packaging, a whey-based edible coating, and antimicrobial Lactobacillus helveticus in reducing spoilage and maintaining quality in Gouda cheese over a 45-day ripening period and 135 days of cold storage. Microbiological evaluation included total lactic acid bacteria, Enterobacteriaceae, yeast, and mold, alongside with cheese pH and moisture content assessed on days 1, 45, and 135.

The utilization of bioshrinkable packaging alone for blank cheese packaging revealed its limited protective capabilities during ripening and storage compared to conventional packaging. However, the combination of such biopackaging with the plain coating exhibited protective attributes against Enterobacteriaceae and mold, while also maintaining cheese moisture and pH levels during ripening and storage. Furthermore, the incorporation of L. helveticus at a concentration of 6 log¹⁰CFU ml^-1 into the coating suppressed fungal growth during ripening and significantly reduced its growth during cold storage.