This study investigated the effect of antimicrobial biofilms prepared from sodium caseinate (SC) diluted in water (5% w/w), sorbitol (Sb) at 1:0.91 (SC:Sb) ratio and citral microparticles (CM) at 1:0.95 (SC:CM) ratio on fresh cheese. Biofilms with free citral (FC) at 1:0.13 (SC:FC) ratio were also prepared. The physical, sensory and microbiological profiles of fresh cheese packed in biofilms with CM, biofilms with FC and polyethylene bags (control) and stored at 6 ◦C for up to 14 days were evaluated. At the end of storage, the cheese packed in biofilms with CM showed a lower microbial count by 0.5 log CFU/g, better sensory profile, greater acceptability and constant pH. However, the cheeses packed in biofilms with CM and FC lost humidity, whiteness and weight and showed increased total colour difference. In conclusion, the biofilm with CM extended the shelf life of fresh cheese for up to 14 days under acceptable conditions.

Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese / Y. Ives, H. Alyssa, V. Luis. - In: FOOD PACKAGING AND SHELF LIFE. - ISSN 2214-2894. - 34:(2022). [10.1016/j.fpsl.2022.100932]

Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese

H. Alyssa
Secondo
;
2022

Abstract

This study investigated the effect of antimicrobial biofilms prepared from sodium caseinate (SC) diluted in water (5% w/w), sorbitol (Sb) at 1:0.91 (SC:Sb) ratio and citral microparticles (CM) at 1:0.95 (SC:CM) ratio on fresh cheese. Biofilms with free citral (FC) at 1:0.13 (SC:FC) ratio were also prepared. The physical, sensory and microbiological profiles of fresh cheese packed in biofilms with CM, biofilms with FC and polyethylene bags (control) and stored at 6 ◦C for up to 14 days were evaluated. At the end of storage, the cheese packed in biofilms with CM showed a lower microbial count by 0.5 log CFU/g, better sensory profile, greater acceptability and constant pH. However, the cheeses packed in biofilms with CM and FC lost humidity, whiteness and weight and showed increased total colour difference. In conclusion, the biofilm with CM extended the shelf life of fresh cheese for up to 14 days under acceptable conditions.
Active packaging; Biodegradable packaging; Sensory evaluation; Mesophiles; Psychrotrophs
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/936769
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