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Effect of Citrus Waste–Based Probiotic Films as an Alternative to Parchment Paper on the Shelf Life and Quality of Feta Cheese
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A Azizian    , N Noori * , H Gandomi , A Misaghi , A Khanjari |
| , : nnoori@ut.ac.ir |
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Abstract: (3 Views) |
Background and Objectives: The development of active and biodegradable packaging systems has gained increasing importance as a sustainable strategy to enhance the safety and shelf life of dairy products. Accordingly, the aim of this study was to evaluate the effectiveness of a citrus waste–based probiotic film as an alternative to parchment polypropilen paper for the preservation of feta cheese.
Materials & Methods: Treatments including: samples wrapped with parchment paper, film, and films containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Lactobacillus plantarum. The samples were evaluated through microbiological, physicochemical, and sensory analyses.
Results: The initial probiotic counts in the films on the first day ranging from 9 Log CFU/g, followed by a gradual decline during storage. At the end of the storage, the viability of L. plantarum (5.33 Log CFU/g) was significantly higher than that of L. acidophilus (4.90 Log CFU/g) and B. bifidum (3.16 Log CFU/g) (P<0.05). Probiotic films, particularly those containing L. plantarum, exhibited stronger antimicrobial activity. In feta cheese, the population of Staphylococcus aureus in samples packaged with the L. plantarum film reached 4.22 Log CFU/g, which was significantly lower than that observed in samples wrapped with parchment (6.21 Log CFU/g) (P<0.05). Moreover, this treatment showed the best performance in controlling coliforms and molds. Incorporation of probiotics into the films resulted in reduced water vapor permeability and increased clarity, without causing significant changes in tensile strength or film thickness. Sensory evaluation indicated that cheeses with the L. plantarum containing film achieved the highest overall acceptability scores.
Conclusion: According to the results, that compared the functional of citrus waste–based probiotic films, particularly those containing Lactobacillus strains, with functional of parchment paper, it can be proposed as an effective and sustainable alternative to parchment paper for the preservation of cheese. |
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| Keywords: Citrus, Parchment, Waste, Probiotic, Cheeses |
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Full-Text [PDF 1231 kb]
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Article type: Research |
Subject:
Food Science
Received: 2025/12/22 | Accepted: 2026/01/18
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