A Taguchi Approach for Optimization of Antimicrobial Effect of Whey Protein Based Edible Film Fermented by .

, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of occurred at 6% (/) protein and pH 9.

Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil ( L.) on in Kasar Cheese.

The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle ( L.) essential oil and to determine its inhibitory effects on in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.