Abstract
The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1–3.8 log cfu g−1). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2–6.3 log cfu g−1), whereas after the 1st week, YMC was increased in the control (6.6 log cfu g−1). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties.
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