Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese

TL;DR

A new edible coating using whey protein and bacteriophage effectively reduces Listeria in cheese without affecting its quality or consumer acceptance.

Contribution

First comprehensive evaluation of a phage-activated whey-protein coating on Sicilian cheese safety and consumer perception.

Findings

Phage-activated coating reduced Listeria to undetectable levels within 3 days.

Coated cheese retained traditional sensory and chemical properties.

Over 90% of consumers were willing to pay a 10% price premium for the treated cheese.

Abstract

This study presents the first comprehensive assessment of a bacteriophage P100-activated edible whey-protein solution (WPS) applied to the rind of Sicilian Canestrato Fresco (SCF) cheese. Beyond evaluating its anti-Listeria efficacy in pre- and post-packaging contamination contexts, the work investigates the coating’s effects on chemical composition, volatilome, sensory properties, and consumer responses, including willingness to pay. To assess anti-Listeria activity, all samples were stored at 4 °C for 30 days. Contamination was carried out either before or after coating application, depending on the specific treatment. Listeria monocytogenes was monitored at 0, 1, 3, 7, 15, and 30 days of refrigerated storage. The active coating reduced the pathogen from approximately 3 log CFU/g to undetectable levels (0 log CFU/g) within 3 days, whereas the untreated controls reached about 5 log CFU/g after 30 days. WPS-coated cheeses showed no significant changes in chemical composition (moisture ~33%, protein ~29%, fat ~33%) or fatty acid profile compared to traditional SCF. The volatilome was dominated by hexanoic and butanoic acids and ethyl esters, without significant differences between coated and control samples, as confirmed by Smart Nose® analysis. Sensory evaluation by trained assessors demonstrated that the bioactive coating did not alter the traditional sensory profile of SCF cheese. A consumer survey conducted with 240 participants from two retail formats revealed significant differences in product familiarity and perceived food safety, while openness to innovation and willingness to pay were similar. More than 90% of respondents were willing to pay a 10% price premium. Overall, phage-based edible coatings appear to be edible, renewable, and biodegradable packaging alternative to improve cheese safety without compromising quality.

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