Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese

Abstract

a b s t r a c tThe purpose of this study was to evaluate the effects of the application of chitosan coating containing natamycin on the physicochemical and microbial properties of semi-hard cheese. Three cheese groups were prepared: samples without coating, samples coated with chitosan and with chitosan containing 0.50 mg mL À1 of natamycin, whose minimum inhibitory concentration was previously determinated on cheese surface. Microbiological analyses showed that natamycin coated samples presented a decrease on moulds/yeasts of 1.1 log (CFU g À1 ) compared to control after 27 days of storage. Addition of natamycin also affected O 2 and CO 2 permeability, increasing from 7.12 to 7.68 Â 10 À15 gÁ(Pa s m) À1 , and from 10.69 to 64.58 Â 10 À14 gÁ(Pa s m) À1 , respectively. The diffusion coefficient values of natamycin from the film to phosphate buffered saline solution and to the cheese were 3.60 Â 10 À10 and 1.29 Â 10 À12 cm 2 s À1 , respectively. This study demonstrated that chitosan-based coating/films can be used as release system containing natamycin to create an additional hurdle for moulds/yeasts in cheese thus contributing to extend its shelf-life.

Smart Nanohydrogels for Controlled Release of Food Preservatives

“…Fajardo et al [59] appointed that the absence of differences between Saloio cheeses coated with an edible film containing pimaricin are not to be expected when the counts are performed in the whole cheese samples and not only at their surface and as in this work the results are obtained under no inoculation conditions. In the bioassay with Therefore, despite the antimicrobial effect is not maintained for a long time, as initial microbial load is very high (169x10 7 UFC mL -1 ), the differences founded with respect to the pimaricin treatment evidence the protective effect of the pimaricin-loaded nanohydrogel system observed in the food model system (Section 4.2.1 on page 95) that will allow maintain an antimicrobial effect of pimaricin for longer.…”

“…For example, chitosan-based edible films [59], wheat gluten and methyl cellulose biopolymers [192,191] and polyethylene films coated with commercially available polyvinylchloride (PVC) lacquer coatings [81], whey protein films [148], alginate-based coatings [134], cellulosebased films [136].…”

Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

“…By appliying coatings/films on cheese surfaces moisture condensation/migration can be controlled. The exchange of natural vapourable flavor compounds and color compounds between the cheese and its surrounding environment can be restricted as the coating acts as gas barrier (Mei et al 2000;Cerqueira et al 2009;Fajardo et al 2010;Pierro et al 2011). Lipid compounds exploited as edible polymers consist of acetylated monoglycerides, paraffin wax, beeswax and surfactants.…”

Polysaccharides as Carriers and Protectors of Additives and Bioactive Compounds in Foods

“…Ojagh et al [37] extended the shelf-life of Rainbow trout (a fish native of North America) during 16 days at 4ºC incorporating cinnamon oil (at 1.5%) into a matrix of chitosan-based edible coating. Fajardo et al [38] evaluated the antifungal activity of chitosan-based edible coating containing 0.5mg/mL natamycin on semi-hard "Saloio" cheese; and demonstrated that populations of moulds and yeasts were reduced by about 1.1 log CFU/g compared to control samples after 27 days of refrigerated storage. Jiang et al [29] showed that a combination of sodium lactate and sodium diacetate incorporated into chitosan edible coating was able to inactivate L. monocytogenes on ready-to-eat roasted turkey stored at 4°C.…”