Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/11418

TitleEvaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of saloio cheese
Author(s)Fajardo, Paula
Martins, J. T.
Fuciños, C.
Pastrana, Lorenzo
Teixeira, J. A.
Vicente, A. A.
KeywordsChitosan
Edible coating
Natamycin
Shelf-life
Cheese
Issue date2010
PublisherElsevier
JournalJournal of Food Engineering
Citation"Journal of Food Engineering". ISSN 0260-8774. 101:4 (2010) 349-356.
Abstract(s)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 O2 and CO2 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 cm2 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.
TypeArticle
URIhttp://hdl.handle.net/1822/11418
DOI10.1016/j.jfoodeng.2010.06.029
ISSN0260-8774
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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