Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese

Abstract


 Background and Objectives: In recent years, active packaging has been introduced as a new method to better preserve food. Chitosan and nanoclay have been used for preparation of an active nanocomposite with respect to their antimicrobial properties to investigate its effects on the microbial limitation in Gouda cheese.
 Materials and Methods: Nanoclay film, chitosan film, chitosan-based nanocomposites and nanoclay-based nanocompos- ites were prepared and their antimicrobial properties were evaluated to the microbial limitations of Gouda cheese con- sist of coliforms, Escherichia coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast by agar diffusion method.
 Results: The results indicated, the best antimicrobial effect belonged to nanocomposite film with the composition of chitosan
 3 wt% by adding nanoclay 1 wt%, which can prevent microbial characteristics of Gouda cheese.
 Conclusion: The chitosan and nanoclay nanocomposite had excellent antibacterial activity and performed well against microbial limitations (coliforms, E. coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast) of Gouda cheese. Therefore, the nanocomposite may be possibly used as a surface coating in addition to Gouda cheese as well as sim- ilar cheeses and other food to enhance microbial characteristics and extend shelf life.

Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice

“…They have reported that the water vapor permeability and oxygen permeability of PEnanocomposite films were 6.24 g/m 2 /24 h and 3017.5 cm 3 / (m 2 /24 h/0.1 MPa), respectively. According to Mohammadzadeh-Vazifeh et al (2020), incorporation of 1% nanoclay in the composite films has shown more antimicrobial activity (i.e. effective against gram-negative bacteria, yeast and mold) during storage of Gouda cheese.…”

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

“…The smell of an acid-curd cheese-like quark usually becomes more intense during storage [ 22 ] as does the flavor of gouda [ 17 ]. Therefore, the smell of both cheese varieties wrapped in the active film was less appreciated by panelists than that of control.…”

“…Yeast and molds are typical microorganisms that cause spoilage of gouda and quark [17,43]. The use of the FUR + AgNPs film significantly influenced the number of yeast during cheese storage.…”

“…Nowadays it is one of the most popular cheeses in the world. Gouda is manufactured from raw or pasteurized milk (72 °C/15 s) using mesophilic starter cultures of lactic acid bacteria (LAB) and rennet [ 17 , 18 ]. It is brined before ripening and lasts 1–20 months [ 19 ].…”

“…Gouda is produced and distributed with a dry rind, which may be coated, e.g., with paraffin-based ingredients. It can also be manufactured without formation of rind when ripening film is used, e.g., made of polythene [ 17 , 23 , 24 ]. Quark may be wrapped in parchment paper but the use of such packaging results in a very short shelf life (2–4 days).…”