Bio-based nanocomposite coating to preserve quality of Fior di latte cheese.
The aim of this study was to evaluate the effects of a bio-based coating containing silver-montmorillonite nanoparticles combined with modified-atmosphere packaging (MAP) on microbial and sensory quality decay of Fior di latte cheese. Different concentrations of silver nanoparticles (0.25, 0.50, and 1.00 mg/mL) were dispersed in a sodium alginic acid solution (8% wt/vol) before coating the cheese. Modified-atmosphere packaging was made up of 30% CO(2), 5% O(2), and 65% N(2). The combination of silver-based nanocomposite coating and MAP enhanced Fior di latte cheese shelf life. In particular, product stored in the traditional packaging showed a shelf life of about 3 d, whereas coated cheese stored under MAP reached a shelf life of more than 5 d, regardless of the concentration of silver nanoparticles. The synergistic effects between antimicrobial nanoparticles and initial headspace conditions in the package could allow diffusion of dairy products beyond the local area.
Food Quality and Health Research Center (BIOAGROMED), University of Foggia, Foggia, Italy.
D
D
Gammariello
A
A
Conte
G G
GG
Buonocore
M A
MA
Del Nobile
D001546:Bentonite / Q000032:analysis*; D002611:Cheese / Q000032:analysis / Q000382:microbiology / Q000592:standards*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D053768:Metal Nanoparticles / Q000032:analysis*; D012834:Silver / Q000032:analysis*; D013649:Taste; D013997:Time Factors
D001546:Bentonite; D012834:Silver