The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating