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

Abstract

The demands of consumers for safer and better quality food have driven the development of new and less severe processing technologies, such as natural antimicrobials replacing synthetic chemicals and new packaging with active, intelligent, and edible systems (Ferndez Valdés et al., 2015). Focusing on the cheese, a very old product with different textures, flavor, and aromas, there are several critical points along cheese making, the storage stage is one of the most important stage. During this stage, the development of detrimental microorganisms that colonize the surface occurs frequently. They can cause spoilage, undesirable flavor, aromas, or other metabolic products that reduce the quality of cheese and create public health hazards (Moatsou, Moschopoulou, Beka, Tsermoula, & Pratsis, 2015). Currently, an immersion in antifungal solution containing potassium sorbate or natamycin is carried out prior to ripening and storage. However, the problem is not completely solved and one of the great challenges is to eliminate this contamination to keep a safe food for longer.

Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

“…Likewise, the integration of nisin in the chitosan-based films showed quite effective antimicrobial activity against different genera of species, suggesting its potent role in preservation systems applicable to various food products [1]. Thus, on a similar platform, research undertaken by Pintado et al [25], Ollé Resa et al [26], and Berti et al [27] reported the antimicrobial action of prepared films with both nisin and natamycin added.…”

Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese

“…Some researchers have developed edible coatings based on blends of starch with other natural polymers and/or food-grade additives for application on cheeses [9,10]. Berti et al, 2020 reported that the use of starch coatings reinforced with rice bran and containing nisin and natamycin was a useful strategy to prevent the post-process and external contamination of Argentinian Port Salut cheese [11].…”