Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese

• Published in: Journal of food engineering Vol. 101; no. 4; pp. 349 - 356
• Main Authors: Fajardo, P., Martins, J.T., Fuciños, C., Pastrana, L., Teixeira, J.A., Vicente, A.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2010; Elsevier
• Subjects: Biological and medical sciences; Cheese; Chitosan; Edible coating; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Milk and cheese industries. Ice creams; Natamycin; Shelf-life; Shelf-life; Natamycin; Cheese; Chitosan; Edible coating; Evaluation; Edible film; Dairy product; Food preservation; Shelf life; Conditioning; Edible packaging
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2010.06.029

The purpose of this study was to evaluate the effects of the application of chitosan coating containing natamycin on the physicochemical and microbial properties of semi-hard cheese. Three cheese groups were prepared: samples without coating, samples coated with chitosan and with chitosan containing 0.50 mg mL −1 of natamycin, whose minimum inhibitory concentration was previously determinated on cheese surface. Microbiological analyses showed that natamycin coated samples presented a decrease on moulds/yeasts of 1.1 log (CFU g −1) compared to control after 27 days of storage. Addition of natamycin also affected O 2 and CO 2 permeability, increasing from 7.12 to 7.68 × 10 −15 g·(Pa s m) −1, and from 10.69 to 64.58 × 10 −14 g·(Pa s m) −1, respectively. The diffusion coefficient values of natamycin from the film to phosphate buffered saline solution and to the cheese were 3.60 × 10 −10 and 1.29 × 10 −12 cm 2 s −1, respectively. This study demonstrated that chitosan-based coating/films can be used as release system containing natamycin to create an additional hurdle for moulds/yeasts in cheese thus contributing to extend its shelf-life.