{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T01:21:01Z","timestamp":1773710461630,"version":"3.50.1"},"reference-count":52,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,4,26]],"date-time":"2023-04-26T00:00:00Z","timestamp":1682467200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UID\/AMB\/00681\/2020"],"award-info":[{"award-number":["UID\/AMB\/00681\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00239\/2020"],"award-info":[{"award-number":["UIDB\/00239\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/04046\/2020"],"award-info":[{"award-number":["UIDB\/04046\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/04046\/2020"],"award-info":[{"award-number":["UIDP\/04046\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["PTDC\/Bia-BQM\/28355\/2017"],"award-info":[{"award-number":["PTDC\/Bia-BQM\/28355\/2017"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/135692\/2018"],"award-info":[{"award-number":["SFRH\/BD\/135692\/2018"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 \u00b5g\/mL) and M2 (500 \u00b5g\/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.<\/jats:p>","DOI":"10.3390\/foods12091806","type":"journal-article","created":{"date-parts":[[2023,4,27]],"date-time":"2023-04-27T01:28:28Z","timestamp":1682558908000},"page":"1806","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8356-907X","authenticated-orcid":false,"given":"Ana Rita","family":"Ferraz","sequence":"first","affiliation":[{"name":"BioISI\u2014Instituto de Biosistemas e Ci\u00eancias Integrativas, Faculdade de Ci\u00eancias, Universidade de Lisboa, 1749-016 Lisboa, Portugal"},{"name":"Faculdade de Ci\u00eancias, Departamento de Qu\u00edmica e Bioqu\u00edmica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal"}]},{"given":"Manuela","family":"Goul\u00e3o","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9800-4186","authenticated-orcid":false,"given":"Christophe E.","family":"Santo","sequence":"additional","affiliation":[{"name":"CATAA\u2014Associa\u00e7\u00e3o Centro de Apoio Tecnol\u00f3gico Agro-Alimentar, 6000-459 Castelo Branco, Portugal"},{"name":"Center for Functional Ecology Science for People & the Planet, TERRA Associated Laboratory, Department of Life Sciences, University of Coimbra Cal\u00e7ada Martim de Freitas, 3000-456 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"},{"name":"CEF\u2014Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7541-9613","authenticated-orcid":false,"given":"Maria Lu\u00edsa","family":"Serralheiro","sequence":"additional","affiliation":[{"name":"BioISI\u2014Instituto de Biosistemas e Ci\u00eancias Integrativas, Faculdade de Ci\u00eancias, Universidade de Lisboa, 1749-016 Lisboa, Portugal"},{"name":"Faculdade de Ci\u00eancias, Departamento de Qu\u00edmica e Bioqu\u00edmica, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5433-4258","authenticated-orcid":false,"given":"Cristina M. B. S.","family":"Pintado","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"},{"name":"CERNAS\u2014Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Instituto Polit\u00e9cnico de Castelo Branco, 6001-909 Castelo Branco, Portugal"},{"name":"QRural\u2014Unidade de Investiga\u00e7\u00e3o Qualidade de Vida no Mundo Rural, Instituto Polit\u00e9cnico de Castelo Branco, Avenida Pedro \u00c1lvares Cabral, n\u00b0 12, 6000-084 Castelo Branco, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"N\u00e1jera, A.I., Nieto, S., Barron, L.J.R., and Albisu, M. (2021). A review of the preservation of hard and semi-hard cheeses: Quality and safety. Int. J. Environ. Res. Public Health, 18.","DOI":"10.3390\/ijerph18189789"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1016\/j.tifs.2021.07.021","article-title":"Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties","volume":"116","author":"Jafarzadeh","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","first-page":"227","article-title":"Fermented milk products and influence of hygienic relevant microorganisms \u00b1 Part II: Quality defects and spoilage caused by micro-organisms","volume":"10","author":"Asperger","year":"1986","journal-title":"Nutrition"},{"key":"ref_4","first-page":"1671","article-title":"Red discoloration of cheese and its causes","volume":"46","author":"Weichhold","year":"1986","journal-title":"Dtsch. Milchwirtsch."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Ferraz, A.R., Pacheco, R., Vaz, P.D., Pintado, C.S., Ascens, L., and Serralheiro, M.L. (2021). Melanin: Production from cheese bacteria, chemical characterization, and biological activities. Int. J. Environ. Res. Public Health, 18.","DOI":"10.3390\/ijerph182010562"},{"key":"ref_6","first-page":"276","article-title":"Additional data about some defects of cheeses: Discoloration and blowing","volume":"45","author":"Cantoni","year":"2006","journal-title":"Ind. Aliment."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/j.foodcont.2017.12.001","article-title":"The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescens","volume":"86","author":"Olmo","year":"2018","journal-title":"Food Control"},{"key":"ref_8","unstructured":"Ferreira, A.R. (2023, February 25). Diversidade Gen\u00e9tica de Isolados Bacterianos de Pseudomonas e G\u00e9neros Afins Relacionados com Defeitos de cor em Queijo. Final Master\u2019s Degree Work in Innovation and Quality in Food Production. School of Agriculture of the Polytechnic Institute of Castelo Branco. Available online: http:\/\/hdl.handle.net\/10400.11\/5823."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"100567","DOI":"10.1016\/j.fpsl.2020.100567","article-title":"Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced kasar cheese","volume":"26","author":"Seydim","year":"2020","journal-title":"Food Packag. Shelf Life"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.idairyj.2012.02.008","article-title":"Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents","volume":"25","author":"Ramos","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1891","DOI":"10.4315\/0362-028X-72.9.1891","article-title":"Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes","volume":"72","author":"Pintado","year":"2009","journal-title":"J. Food Prot."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.ijfoodmicro.2013.12.013","article-title":"Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin","volume":"173","author":"Balaguer","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1080\/87559129.2015.1015138","article-title":"Recent advances in dairy packaging","volume":"31","author":"Karaman","year":"2015","journal-title":"Food Rev. Int."},{"key":"ref_14","unstructured":"Henriques, M., Gomes, D., and Pereira, C. (2016). Emerging and Traditional Technologies for Safe, Healthy and Quality Food, Springer."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Costa, C., Azoia, N.G., Coelho, L., Freixo, R., Batista, P., and Pintado, M. (2021). Proteins derived from the dairy losses and by-products as raw materials for non-food applications. Foods, 10.","DOI":"10.3390\/foods10010135"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.foodres.2018.02.013","article-title":"Use of edible films and coatings in cheese preservation: Opportunities and challenges","volume":"107","author":"Costa","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Davis, J.R. (2004). Tensile Testing, ASM International.","DOI":"10.31399\/asm.tb.tt2.9781627083553"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Soliman, I.A., Hasanien, Y.A., Zaki, A.G., Shawky, H.A., and Nassrallah, A.A. (2022). Irradiation impact on biological activities of anthraquinone pigment produced from talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative. BMC Microbiol., 22.","DOI":"10.1186\/s12866-022-02734-4"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1002\/bies.950140111","article-title":"The function of melanin or six blind people examine an elephant","volume":"14","author":"Hill","year":"1992","journal-title":"Bioessays"},{"key":"ref_20","unstructured":"European Committee on Antimicrobial Susceptibility Testing (2020). EUCAST Disk Diffusion Method Version 8.0, European Society of Clinical Microbiology and Infectious Diseases."},{"key":"ref_21","unstructured":"(2002). Standard Test Method for Tensile Properties of Thin Plastic Sheeting (Standard No. ASTM 882-02)."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.carbpol.2013.04.007","article-title":"Preparation and characterization of chitosan\/hp-\u03b2-cyclodextrins composites with high sorption capacity for carvacrol","volume":"97","author":"Higueras","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"4159","DOI":"10.1007\/s13197-016-2394-6","article-title":"CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance","volume":"53","author":"Alberdi","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Arana, I. (2012). Physical Properties of Foods: Novel Measurement Techniques and Applications, CRC Press. Medical Diagnostic Theory Applied to Food Technology.","DOI":"10.1201\/b11542"},{"key":"ref_25","unstructured":"(2013). Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Microorganisms\u2014Part 1: Colony Count at 30 \u00b0C by the Pour Plate Technique (Standard No. ISO Standard No. 4833-1)."},{"key":"ref_26","unstructured":"(2002). Microbiologia Alimentar: Regras Gerais Para Contagem de Estafilococos Coagulase Positiva (Staphylococcus aureus e Outras Esp\u00e9cies), Parte 1: T\u00e9cnica com Confirma\u00e7\u00e3o de Col\u00f3nias (M\u00e9todo Corrente) (Standard No. Norma Portuguesa NP 4400-1)."},{"key":"ref_27","unstructured":"(2004). Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Detection and Enumeration of Listeria monocytogenes. Part 1: Detection Method (Standard No. ISO 11290-1:1996)."},{"key":"ref_28","unstructured":"(2009). Milk and Milk Products\u2014Method for the Enumeration of Pseudomonas spp. (Standard No. ISO\/TS 11059)."},{"key":"ref_29","unstructured":"(1987). Microbiologia Alimentar (Standard No. Norma Portuguesa NP 3277-1)."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"13160","DOI":"10.1016\/j.heliyon.2023.e13160","article-title":"Mechanical properties of tef starch based edible films: Development and process optimization","volume":"9","author":"Tafa","year":"2023","journal-title":"Heliyon"},{"key":"ref_31","first-page":"1","article-title":"Junianto concentration addition of plasticizer sorbitol to the characteristics of carrageenan edible film","volume":"6","author":"Khoiriyah","year":"2018","journal-title":"Glob. Sci. J."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"012129","DOI":"10.1088\/1755-1315\/236\/1\/012129","article-title":"The effect of sorbitol addition on the characteristic of carrageenan edible film","volume":"236","author":"Rahmawati","year":"2019","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"3789","DOI":"10.1021\/jf9601731","article-title":"Mechanical properties and water vapor permeability of edible films from whey protein isolate and n-ethylmaleimide or cysteine","volume":"44","author":"Fairley","year":"1996","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","first-page":"1","article-title":"Penambahan sorbitol sebagai plasticizer dalam pembuatan edible film pati sukun","volume":"4","author":"Putra","year":"2017","journal-title":"J. Online Mhs. Fak. Pertan."},{"key":"ref_35","first-page":"012013","article-title":"The concentration of sorbitol on bioplastic","volume":"Volume 679","author":"Arief","year":"2021","journal-title":"IOP Conference Series: Earth and Environmental Science"},{"key":"ref_36","first-page":"10","article-title":"Karakteristik biofilm berbahan dasar karaginan","volume":"4","author":"Herliany","year":"2013","journal-title":"J. Akuatika Indones."},{"key":"ref_37","first-page":"131","article-title":"Perbedaan Karakteristik fisik edible film dari umbi-umbian yang dibuat dengan penambahan Plasticizer","volume":"31","author":"Yulianti","year":"2012","journal-title":"Balai Penelit. Tanam. Kacang-Kacangan Umbi-Umbian"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1111\/j.1365-2621.2001.tb15188.x","article-title":"Antimicrobial, mechanical, and moisture barrier properties of low ph whey protein-based edible films containing p-aminobenzoic or sorbic acids","volume":"66","author":"Cagri","year":"2001","journal-title":"J. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1590\/fst.13217","article-title":"Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks","volume":"39","author":"Garavaglia","year":"2019","journal-title":"Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/j.carbpol.2008.10.032","article-title":"Preparation and characteristics of oxidized potato starch films","volume":"76","author":"Hu","year":"2009","journal-title":"Carbohydr. Polym."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Gonz\u00e1lez-Torres, B., Robles-Garc\u00eda, M.\u00c1., Guti\u00e9rrez-Lomel\u00ed, M., Padilla-Frausto, J.J., Navarro-Villarruel, C.L., Del-Toro-s\u00e1nchez, C.L., Rodr\u00edguez-F\u00e9lix, F., Barrera-Rodr\u00edguez, A., Reyna-Villela, M.Z., and Avila-Novoa, M.G. (2021). Combination of sorbitol and glycerol, as plasticizers, and oxidized starch improves the physicochemical characteristics of films for food preservation. Polymers, 13.","DOI":"10.3390\/polym13193356"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.foodhyd.2004.10.034","article-title":"The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels","volume":"19","author":"Resch","year":"2005","journal-title":"Food Hydrocoll."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"919","DOI":"10.1016\/j.foodres.2005.02.013","article-title":"Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses","volume":"38","author":"Galaup","year":"2005","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"249","DOI":"10.3168\/jds.S0022-0302(04)73163-X","article-title":"Chemical, physical, and sensorial characteristics of \u2018terrincho\u2019 ewe cheese: Changes during ripening and intravarietal comparison","volume":"87","author":"Pinho","year":"2004","journal-title":"J. Dairy Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"3267","DOI":"10.3168\/jds.2015-10424","article-title":"Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits","volume":"99","author":"McDermott","year":"2016","journal-title":"J. Dairy Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1355","DOI":"10.1016\/j.dyepig.2011.09.022","article-title":"Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix","volume":"92","author":"Carmona","year":"2012","journal-title":"Dye. Pigment."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s40550-022-00093-6","article-title":"Microplastics in food: Scoping review on health effects, occurrence, and human exposure","volume":"9","author":"Udovicki","year":"2022","journal-title":"Int. J. Food Contam."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"113933","DOI":"10.1016\/j.ecoenv.2022.113933","article-title":"Environmental toxicity and decomposition of polyethylene","volume":"242","author":"Yao","year":"2022","journal-title":"Ecotoxicol. Environ. Saf."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1407","DOI":"10.3168\/jds.S0022-0302(06)72209-3","article-title":"Rapid determination of swiss cheese composition by fourier transform infrared\/attenuated total reflectance spectroscopy","volume":"89","author":"Koca","year":"2006","journal-title":"J. Dairy Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1381864","DOI":"10.1155\/2018\/1381864","article-title":"Long-term ripening evaluation of ewes\u2019 cheeses by fourier-transformed infrared spectroscopy under real industrial conditions","volume":"2018","author":"Andrade","year":"2018","journal-title":"J. Spectrosc."},{"key":"ref_51","first-page":"2000","article-title":"Quick identification of the time of maturation of artisanal minas cheese by FTIR-ATR spectroscopy and multivariate techniques","volume":"31","author":"Silva","year":"2020","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"214","DOI":"10.1016\/j.foodres.2013.03.016","article-title":"FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese","volume":"52","author":"Cevoli","year":"2013","journal-title":"Food Res. Int."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/9\/1806\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:24:01Z","timestamp":1760124241000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/9\/1806"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4,26]]},"references-count":52,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2023,5]]}},"alternative-id":["foods12091806"],"URL":"https:\/\/doi.org\/10.3390\/foods12091806","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,4,26]]}}}