Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period

Youssef, Ahmed M.; El‐Sayed, Samah M.; Salama, Heba H.; El‐Sayed, Hoda S.; Dufresne, Alain

doi:10.1016/j.carbpol.2015.06.075

Cited by 128 publications

(41 citation statements)

References 20 publications

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“…During the storage period, the texture property values increased slightly for all samples; this may have been caused by lower moisture content during storage time (Youssef et al, 2015). However, we observed no significant differences in textural parameters between the control and liposome-treated samples over same storage time.…”

Section: Food Physical Quality Analysiscontrasting

confidence: 77%

Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese

Cui

Lin

2016

Journal of Dairy Science

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Listeria monocytogenes infection in dairy products is of mounting public concern. To inhibit bacterial growth, we engineered stimuli-responsive liposomes containing lemongrass oil for this study. The controlled release of liposome-entrapped lemongrass oil is triggered by listerolysin O, secreted by L. monocytogenes. We investigated the antibiotic activities of lemongrass oil liposomes against L. monocytogenes in cheese. We also assessed their possible effects on the quality of the cheese. Liposomes containing lemongrass oil (5.0mg/mL) presented the optimal polydispersity index (0.246), zeta-potential (-58.9mV) and entrapment efficiency (25.7%). The liposomes displayed satisfactory antibiotic activity against L. monocytogenes in cheese over the storage period at 4°C. We observed no effects on the physical and sensory properties of the cheese after the liposome treatment.

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Section: Food Physical Quality Analysiscontrasting

confidence: 77%

Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese

Cui

Lin

2016

Journal of Dairy Science

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“…Films based on chitosan/poly(vinyl alcohol)/titanium nanoparticles (CS/PVA/TiO 2 nanocomposite) were prepared and used as packaging materials for soft white cheese [90][91][92]. The films were prepared by mixing 2% CS solution and 1% PVA solution (1:1), 1% glutaraldehyde was added to crosslink the polymers.…”

Section: Bionanocomposite Filmsmentioning

confidence: 99%

“…However, a film differs from a coating in that the film is prepared separately and then applied on the food as a wrapping material, whereas a coating can be a suspension or an emulsion applied directly to form a film on the cheese surface [45,[90][91][92]. In addition to its biodegradability, the use of edible coatings/films can satisfy the needs for economic and feasible way to assure and preserve the quality, safety and nutritional value of foods until it reach the consumer.…”

Section: Introductionmentioning

confidence: 99%

“…Due to the increased concern about environmental pollution there is a need for recycling or safe disposal of such waste and/or to develop environment friendly packaging materials [70,[90][91][92]. Massive amounts of packaging materials are produced every year with the purpose of use and throw [53].…”

Section: Introductionmentioning

confidence: 99%

“…Ideal film or coating should not interfere with the normal biochemical and microbiological changes during cheese maturation. In the meantime cheese coating should offer protection and enhancement of the shelf life of the cheese [90][91][92].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Biopolymers as Edible Coating for Food

2020

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Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period

Cited by 128 publications

References 20 publications

Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese

Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Biopolymers as Edible Coating for Food

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