A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

Nobile, Matteo Alessandro Del; Gammariello, D.; Conte, Amalia; Attanasio, M.

doi:10.1016/j.carbpol.2009.03.017

Cited by 74 publications

(73 citation statements)

References 39 publications

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“…Preharvest and postharvest treatments with calcium salts have been effective in controlling several physiological disorders, reducing the incidence of fungal pathogens and maintaining fruit firmness (Bakshi et al 2005). It has been reported that postharvest coating treatments with or without MAP could result in the improvement of shelf-life and quality maintenance (Del Nobile et al 2009;Eissa 2007).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Ban

Guan

et al. 2013

J Food Sci Technol

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Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12°C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl 2 ), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12°C up to 7 days and satisfy consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Ban

Guan

et al. 2013

J Food Sci Technol

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“…Other scientific advances, such as the addition of natural active compounds and the use of modified atmosphere packaging (MAP) (Subramaniam 1993) will help dairy processors ensure that the production lots being released to distribution for consumption are the safest dairy foods possible (MAP means that air in the package headspace is modified with another gas composition). The proper gas combinations required to prolong SL and retain the sensory quality depend on the type of cheese, and in particular on the moisture and fat content Del Nobile et al 2009b). …”

mentioning

confidence: 98%

Innovations in Fresh Dairy Product Packaging

Nobile

Conte

2013

Food Engineering Series

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“…Fior di latte cheese was made from milk with or without the addition of 0.012% chitosan [16]. The cheese samples were dipped in 8% sodium alginate solution followed by dipping in solution containing 0.25 mg ml -1 lysozyme and 50 mM of ethylenediaminetetraacetic acid, disodium salt (Na 2 -EDTA) and then in 5% calcium chloride solution to crosslink the polymer matrix.…”

Section: Coating With Biopolymer Solutionsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

Cited by 74 publications

References 39 publications

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Innovations in Fresh Dairy Product Packaging

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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