Assessment of the antimicrobial activity of potentially active substances (nanoparticled and non‐nanoparticled) against cheese‐derived micro‐organisms. (27th August 2014)

• Record Type: Journal Article
• Authors: O' Callaghan, Karen A‐M; Kerry, Joseph P
• Is Part Of: International journal of dairy technology. Volume 67:Number 4(2014:Nov.)
• Page Start: 483
• Page End: 489
• Publication Date: 2014-08-27
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12160
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12160-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>This study evaluated the antimicrobial potential of various naturally occurring substances, for use as active agents in cheese packaging. Sorbic acid and benzoic acid were examined as standard‐sized and nanoparticled solutions. Rosemary, curcumin and ascorbic acid were employed as nanoparticled solutions only, while non‐nanoparticled chitosan, of two molecular weights, were also selected for evaluation. All agents were assessed against micro‐organisms derived from cheese. Chitosan proved to be the most effective, with low molecular weight chitosan performing best. The most antimicrobial nanoparticle was found to be rosemary. Comparison of normal‐ and nanoparticle‐sized organic acid solutions showed little difference in terms of antimicrobial properties.</p> </abstract>