Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

Abstract

Mongolian cheese is easily contaminated by foodborne microorganisms, causing foodborne diseases and endangering public health. This study aimed to fabricate and characterize polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM), estimating their potential to be used as a novel antibacterial material for limiting the development of pathogenic microorganisms on the cheese surface. Results showed that the fibrous diameter, water contact angle, and cumulative release of the PLNM increased with lemon essential oil incorporation. Meanwhile, the PLNM can inhibit four pathogenic microorganisms and two spoilage microorganisms. According to TVC, we found that the PLNM can effectively inhibit microorganisms within the safety threshold for 8 days at 25 ± 1°C, and extended the shelf life of Mongolian cheese by 2 days. The PLNM had an excellent antibacterial effect and the potential for application in Mongolian cheese preservation. Practical applications As a characteristic dairy product of Inner Mongolia, Mongolian cheese is popular because of its unique flavor. However, cheese's susceptibility to microbes has reduced its sales radius. The polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM) prepared in this study can effectively inhibit the growth of pathogenic microorganisms on the cheese surface. Results showed that PLNM effectively extended the shelf life of Mongolian cheese to 8 days at 25 ± 1°C.

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

“…The E. purpurea extract has been reported to contain several phytochemicals with antimicrobial properties with demonstrated activity against several microorganisms such as Streptococcus pyogenes, E. coli, Bacillus subtilis, Mycobacterium smegmatis, Pseudomonas aeruginosa, Enterococcus faecalis, and Staphylococcus aureus [ 25 ]. Similar results have been reported by Chen et al [ 31 ] who documented a significant enhancement in microbial stability of Mongolian cheese enclosed within polylactic acid nanofibrous membranes incorporated with lemon EO (10%) during 8 days of storage at 25 °C. The nanofibrous membranes prolonged the shelf-life of Mongolian cheese till day 8 at 25 °C compared to the control cheese which exhibited excessive microbial growth on and after day 6.…”

“…A significant positive impact of nanofibrous membranes made of polylactic acid and incorporated with lemon EO has been documented by Ref. [ 31 ] on the colour and appearance and overall sensory score of Mongolian cheese during storage. The Par-Che samples wrapped with Loc-Pro-based films were also evaluated for texture profile analysis and no impact (P > 0.05) of the films was observed on the characteristics of the cheese.…”

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

“…Several phytochemicals with antimicrobial properties have been reported to be present in E. purpurea extract with proven antimicrobial activity against microbes such as Mycobacterium smegmatis, Streptococcus pyogenes, E. coli, Bacillus subtilis, Staphylococcus aureus , Pseudomonas aeruginosa, and Enterococcus faecalis [12] . Several studies, such as Pluta-Kubica et al [40] , Olaimat et al [41] and Chen et al [42] , have reported a significant decrease in spoilage and pathogenic microbial counts during storage for the food samples, such as cheese, packaged within the edible films containing nanoparticles as bioactive agents.

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A mutualistic symbiosis‐like system: double‐layer nanofiber film incorporated Lactiplantibacillus plantarum for Mongolian cheese preservation

“…The ground samples were mixed with distilled water (40 °C) according to the ratio of 1:10 (m/v). Then, pH was measured by a digital pH meter (LeiCi PHS‐3C, Shanghai YiDian Scientific Instrument Co., Ltd. China) (Sixu et al ., 2022). Measurements were performed in triplicate.…”