Evaluation of Antifungal Activity of Antimicrobial Agents on Cheddar Cheese (original) (raw)

Use of edible films and coatings in cheese preservation: Opportunities and challenges

Food research international (Ottawa, Ont.), 2018

In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.

Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period

Food Control, 2006

In this study, the effects of antimicrobial agent (natamycin) and packaging materials (PVC, Sperdex-Ref. 99017) on the microbiological properties of Kashar cheese during ripening period were investigated. Natamycin and packaging materials had no effect on the total aerobic mesophilic bacteria, yeast and lipolytic microorganism counts. However, natamycin had showed inhibitory effect on the proteolytic microorganisms by itself and combined with packaging material, . In addition, no mould growth were detected in the Kashar cheese samples produced by combined application of natamycin and packaging materials during five month ripening period. Enterobactericeae, Coliform, Salmonella spp., and Staphylococcus aureus were not found any of the cheese samples.

Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs

International Journal of Food Microbiology, 2013

Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20°C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23°C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4°C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products.

Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening

Heliyon

The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including Penicillium spp. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against Penicillium spp. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Membranes

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its fi...

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Foods

Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat,...

Antimicrobial Activity of Natural Agents Coated on Starch-Based Films against Staphylococcus aureus

Journal of Food Science, 2011

This study investigated the antimicrobial (AM) activity of starch-based films coated with linalool, carvacrol or thymol against S. aureus in vitro or inoculated on the surface of Cheddar cheese. In solid media using the agar diffusion method, the inhibitory effect of linalool, carvacrol or thymol coated onto the films increased significantly (p ≤ 0.05) with the increase in concentration of each AM agent. All the coated films effectively inhibited the growth of S. aureus on the surface of Cheddar cheese. The sensitivity of S. aureus to the AM agents tested in the concentration range of the study is in the order of thymol > carvacrol > linalool.

Use of antimicrobial methylcellulose films to control Staphylococcus aureus during storage of Kasar cheese

Packaging Technology and Science, 2009

Olive leaf extract (OLE) (Olea europaea L.) is a natural product that has antimicrobial effect on many food pathogens. In this study, methylcellulose (MC) based antimicrobial films containing 0.5–3% (w/v) OLE and glycerol (1.6%, v/v) were produced. The effects of OLE amount on the water vapour permeability (WVP), mechanical and antimicrobial properties of the films were investigated. The films were effective against Staphylococcus aureus (ATCC 25923). The OLE in the film solution caused a decrease in WVP and elongation (E), and an increase in tensile strength (TS). The MC films containing 1.5% (w/v) OLE were applied on Kasar cheese slices inoculated with S. aureus. The count of S. aureus decreased 0.68 and 1.22 log cycle at the 7th and 14th days, respectively. Copyright © 2009 John Wiley & Sons, Ltd.