Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese

Abstract

Effects of the edible films coated with natamycin (N) solutions and enriched with essential oils (EOs) were investigated on the chemical (e.g., the rates of pH, dry matter, fat, acidity, salt, protein, water soluble nitrogen, ripening index (RI), 12% trichloroacetic acid-soluble nitrogen, and pH 4.6 solublenitrogen), microbial (e.g., total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliform and mould) and sensory properties of Kashar cheese during ripening time (3 rd , 30 th , 60 th and 90 th days) in the present study. Antimicrobial effectiveness of the films against moulds was measured on 30th, 60th, and 90th days of storage. The highest and lowest mould counts were determined for the C (2.87 log cfu/g) and N5 (1 log cfu/g) samples, respectively, at 90 days of rip-ening. Compared to other cheese samples, C and N3 coated cheese samples represented higher levels of water-soluble nitrogen and RI at the end of storage. N3 coated cheese samples were preferred more by the panellists while N5 coated cheese samples received the lowest scores. Practical applicationsAntibacterial and antioxidant activities of essential oils have received considerable attention infood preservation. During Kashar cheese storage, the edible film incorporating oregano and rosemary essential oils coating process showed reducing effect on the microbial growth and extended the shelf-life of Kashar cheese. K E Y W O R D Sedible coating, essential oils, oregano, mould growth, natamycin, rosemary

Improvement of the microbiological quality of Argentinian Port Salut cheese by applying starch‐based films and coatings reinforced with rice bran and containing natural antimicrobials

“…They observed significant reduction of mold growth (<1 log [CFU/g]) during the ripening process extended the shelf‐life of cheese when compared to control (2.87 log [CFU/g]) and without any adverse effects on cheese quality. Additionally, Yangilar (2017) obtained similar results when covered Kashar cheese with casein‐wax‐based edible films containing natamycin and essential oils.…”

“…Aires(UBACyT 20020130100176BA, 2014-2017 and UBACyT 20020130100550BA, 2014-2017 and National Agency of ScientificF I G U R E 5 Antimicrobial activity of coatings on Port Salut cheese. Effectiveness of different treatments applied on Port Salut cheese storage at 12°C.…”

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

“…A concentration of 1% v/w significantly reduced their growth. In the same study, it was shown that between rosemary and oregano EO, rosemary EO most inhibited coliform growth (Yangilar, 2017). EOs of oregano is able to reduce the growth of E. coli O157:H7 by 1.48 Log and S. aureus by 2.15 Log during storage when applied in whey protein edible films for storage of Kashar cheese (Seydim et al., 2020).…”

“…Among the most commonly used EOs in edible coating and film formulation we have oregano and rosemary EOs. Yangilar (2017) showed that the addition of 0.5% v/w oregano EO in edible coating for storage of Kashar cheese increased total aerobic mesophilic bacteria counts during 90 days of storage. A concentration of 1% v/w significantly reduced their growth.…”

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

“…This preservative is highly effective against mold and yeast growth, but not against bacteria, and is employed in the range of 1–20 ppm [ 94 ]. Yangilar et al [ 104 ] assessed the efficiency of natamycin against mold growth in Kashar cheese after 60 and 90 ripening days using a 0.07% ( w / w ) additive concentration. No sensory differences were observed between control and natamycin-added cheeses.…”