Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels extract: Application in Processed Cheese

Using active packaging to prevent harmful microorganisms from growing on the surface of processed cheese may increase its freshness, lengthen its shelf life, and enhance its quality. This research aimed to develop a functional edible film from whey protein isolate (WPI), potato peel extract (PPE), and mango peel extract (MPE). Both the total phenolic content and the antioxidant activity of the extracts (PPE and MPE) were measured. Using HPLC, we were able to characterize extracts and their primary components quantitatively. The physical, chemical, tensile, and microscopic features of the films were studied to learn more about them. The surfaces of processed cheese were kept in the refrigerator at 4 degrees Celsius for three months and coated with them. Despite variations in total phenolic and flavonoid content, the antioxidant activity of the two infusions was quite comparable. Polyphenols were found in their phytochemical study. It found noticeable variations in film thickness and moisture content between the films with increasing amounts of PPE and MPE. Mechanical characteristics of films are dramatically affected by the incorporation of PPE or MPE infusion, with PPE- and MPE-reinforced films showing notable improvements over the control film.