Sustainable preservation of gouda cheese using biodegradable packaging and Lactobacillus-incorporated whey coating

Biodegradable packaging, while eco-friendly, may compromise food preservation. Edible coatings, especially those incorporating antimicrobial compounds, offer an additional protective layer. This study aimed to evaluate the effectiveness of biodegradable packaging combined with an acid whey-based coating, with and without protective lactic acid bacteria strains (LAB), in preserving Gouda cheese quality. Gouda cheese samples were coated with a whey protein-based formulation, either plain or incorporated with Lactobacillus helveticus or Lacticaseibacillus paracasei, and packed in biodegradable shrinkable film. Additionally, control samples were packed in biodegradable packaging alone and in conventional plastic packaging without coating. The samples were analyzed over 45 days of ripening and 135 days of cold storage. Parameters assessed included water activity (aw), color change (ΔE*), texture, and yeast and mold counts. Coatings incorporated with Lactobacillus helveticus significantly reduced water activity (aw), reaching the lowest levels among all samples. This reduction in aw correlated with the effective suppression of mold growth, which remained undetectable by the end of storage. Color analysis showed that L. helveticus coatings minimized overall color shifts, maintaining lighter and more stable hues throughout ripening and storage. In contrast, plain coatings resulted in more noticeable changes towards green and yellow tones. Texture assessments indicated that L. helveticus coatings initially preserved cheese firmness, though a gradual softening was observed over extended storage. Additionally, yeast counts were significantly lower in L. helveticus-coated samples, highlighting its antifungal effectiveness. The incorporation of L. helveticus into whey-based coatings combined with biodegradable packaging effectively enhances the preservation of Gouda cheese by reducing fungal spoilage, stabilizing color, maintaining desirable texture, and lowering water activity. This approach offers a promising solution for sustainable and extended cheese shelf life.