التفاصيل البيبلوغرافية
| العنوان: |
Biodegradable Film Development by Nisin Z Addition into Hydroxypropylmethylcellulose Matrix for Mozzarella Cheese Preservation. |
| المؤلفون: |
FREITAS, PEDRO A. V., SILVA, RAFAEL R. A., DE OLIVEIRA, TAÍLA V., SOARES, RAQUEL R. A., SOARES, NILDA F. F. |
| المصدر: |
International Journal of Food Studies; Oct2020, p360-372, 13p |
| مصطلحات موضوعية: |
MOZZARELLA cheese, FOOD preservation, NISIN, FOOD packaging, LISTERIA innocua, EDIBLE coatings, STAPHYLOCOCCUS aureus |
| مستخلص: |
Currently, improvement of food preservation has been a substantial challenge for industries to increase shelf-life of products and to maintain food quality during storage. These goals are often tied to the sustainable tendency for use of eco-friendly packaging to store these products without loss of the packaging features. Therefore, the aim of this study was to produce biodegradable antimicrobial films by the incorporation of nisin Z peptide under different concentrations (0 %, 5 %, 10 %, 15 % and 20 % wt.) into hydroxypropylmethylcellulose (HPMC) matrices. The active film properties were evaluated in terms of their antimicrobial capacity in vitro, mechanical performance and microscopic characteristics. Hence, active films containing 10 % (wt.) of nisin Z and control films were placed in contact with sliced mozzarella cheese for eight days, and microbiological growth was monitored during storage. Nisin Z's antimicrobial effects were observed against the Gram-positive microorganisms such as Staphylococcus aureus and Listeria innocua, regardless if the compound was free as a suspension or incorporated into HPMC matrices. However, the expected low action of nisin Z against Gram-negative bacteria, as reported in literature, was not observed since Salmonella enterica Choleraesuis's growth was inhibited. Moreover, active films with added nisin Z (10 % wt.) were more effective than the control film to inhibit mesophilic microorganisms in mozzarella cheese during 8 days of storage. The mechanical properties of the films were not influenced by nisin Z incorporation, since the addition of the compound enhanced the active function without the loss of mechanical properties required for a good food packaging. These results suggest that biodegradable films produced by nisin Z addition into HPMC matrix are an excellent biomaterial for mozzarella cheese preservation. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
