Effect of active films with free and nanoliposomal broccoli sprout protein hydrolysates on physicochemical, oxidative, microbial, and sensory properties of Cheddar cheese during cold storage

Cheese, a crucial and widely consumed food, is sensitive to microbial and chemical spoilage, like most food products. Packaging films and coatings are widely recognized as a potent method for enhancing the shelf life and quality of food products. The aim of this study was to evaluate the effect of the active films based on polylactic acid-basil seed gum (PLA-BSG) enriched with broccoli sprout protein hydrolysates (BSPH) on the quality characteristics of Cheddar cheese. The nanoliposome encapsulation process decreased BSPHs' antioxidant activity, but did not significantly impact their antimicrobial activity against Staphylococcus aureus and Escherichia coli. This protective process improved the stability of BSPHs stored at different temperatures. The active films based on PLA-BSG enriched with different forms of BSPHs caused a significant decrease in the growth rate of microorganisms, delayed lipid oxidation, better preservation of color and sensory acceptance of cheese samples (p < 0.05). In general, based on these results, it can be concluded that films based on PLA-BSG enriched with different forms of BSPHs have significant antioxidant and antimicrobial activity, and they can be used to maintain the quality and safety and extend the shelf life of cheeses without adverse effect on the sensory acceptance.