title: Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.
abstract: The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders.
authors.affiliation: Department of Food Science, University of Foggia, Via Napoli, 25-71100 Foggia, Italy.
authors.forename: A L
authors.initials: AL
authors.lastname: Incoronato
authors.forename: A
authors.initials: A
authors.lastname: Conte
authors.forename: G G
authors.initials: GG
authors.lastname: Buonocore
authors.forename: M A
authors.initials: MA
authors.lastname: Del Nobile
mesh_terms: D000362:Agar; D002611:Cheese / Q000382:microbiology*; D005519:Food Preservation / Q000379:methods*; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate; D053768:Metal Nanoparticles; D012834:Silver
chemical_list: D020136:Hydrogel, Polyethylene Glycol Dimethacrylate; D012834:Silver; D000362:Agar