Active coating for storage of Mozzarella cheese packaged under thermal abuse. (June 2016)

• Record Type: Journal Article
• Authors: Gorrasi, Giuliana; Bugatti, Valeria; Tammaro, Loredana; Vertuccio, Luigi; Vigliotta, Giovanni; Vittoria, Vittoria
• Is Part Of: Food control. Volume 64(2016:Jun.)
• Page Start: 10
• Page End: 16
• Publication Date: 2016-06
• Subjects: PET -- Active packaging -- Food preservation -- Microbial shelf life; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.12.002
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: A novel antimicrobial packaging system, as active coating on a commercial Poly(ethylene terephthalate) (PET) film, was formulated and tested in vitro against the spoilage bacteria of Mozzarella cheese. It is based on layered double hydroxide (LDHs) intercalated with salicylate and carbonate anions dispersed in a solvent-based heat seal. The population of spoilage microorganisms (total coliforms, Pseudomonas, fungi), along with the functional microbiota of Mozzarella cheese (lactic acid bacteria) was characterized. Microbial shelf life was evaluated at 18 °C, to simulate thermal abuse. Experimental results show an increase in the microbial shelf life of the packaged Mozzarella cheese of about 20 days, confirming that the investigated active coating may exert an inhibitory effect on the microorganisms responsible for spoilage phenomena, without affecting the functional microbiota of the product. Highlights: A novel antimicrobial film was formulated for Mozzarella cheese packaging. Tests were run at 18 °C to simulate thermal abuse. The microbial shelf life was increased of about 20 days. Active packaging inhibits Mozzarella cheese spoilage microorganisms.