Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese

Abstract

The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders.

Preparation and antimicrobial characterization of silver-containing packaging materials for meat

“…Lee et al (2011) examined the effect of silver zeolite incorporated in wrapping paper on the shelf life of meat inoculated with Pseudomonas putida and found that the growth rate was slower on 4% silver zeolite paper at 10 C when compared to control. Incoronato et al (2011) and Gammariello et al (2011) observed the shelf life of Fior di Latte cheese to be improved when in contact with hydrogel containing silver montmorillonite nanoparticles. On the other hand, Martí-nez-Abad et al (2014) found that films prepared by incorporating silver in PLA by melt compounding had reduced antimicrobial effect in contact with artificially inoculated lettuce when compared to antimicrobial assay based on JIS Z2801.…”

“…Although various techniques have been used in preparing silver-containing polymeric materials (Muñoz-Bonilla & Fernán-dez-García, 2012) and antimicrobial effects have been shown in vitro in several studies (Boschetto, Lerin, Cansian, Pergher, & Di Luccio, 2012;Dogan, Koral, & Inan, 2009;Fernández et al, 2010;Lalueza et al, 2011;Pehlivan, Balköse, Ülkü, & Tihminlio glu, 2005), fewer studies have been published about the effects of silver in storage of real food, such as meat (Lee, Lee, Jones, Sharek, & Pascall, 2011), fruit or vegetables (Costa, Conte, Buonocore, & Del Nobile, 2011;Martínez-Abad, Lagarón, & Ocio, 2014) or cheese (Gammariello, Conte, Buonocore, & Del Nobile, 2011;Incoronato, Conte, Buonocore, & Del Nobile, 2011). The aim of this study was to prepare silver-containing packaging materials and evaluate their antimicrobial effect against several bacterial strains associated with meat spoilage.…”

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

“…Among inorganic agents, silver nanoparticles received great attention from the scientific world, due to the high biocidal effects on many species of microorganisms (Kim et al, 2007;Lee et al, 2009;Lok et al, 2007;Sondi & Salopek-Sondi, 2004;Yang et al, 2009). Various applications of silver nanoparticles to vegetables (An, Zhang, Wang, & Tang, 2008;Costa, Conte, Buonocore, & Del Nobile, 2011;Fayaz, Balaji, Girilal, Kalaichelvan, & Tvenkatesan, 2009;Hu, Fanga, Yang, Ma, & Zhao, 2011;Zhang, Duan, & Shan, 2005) and dairy products (Incoronato, Conte, Buonocore, & Del Nobile, 2011) are reported in the literature. As toxicological features of silver nanoparticles are well known (Kiruba, S.C.G., Tharmaraj, Sironmanic, & Pitchumani, 2010;Lu et al, 2010), EU safety regulation limits silver amount to 0.05 mg Ag/kg of food (Fernandez et al, 2009).…”

Green Synthesis of Silver Nano-particles by Macrococcus bovicus and Its Immobilization onto Montmorillonite Clay for Antimicrobial Functionality

“…9a, b better highlight the different microbial population grew in the various samples. The effects of NSAg immobilized onto MMT were also demonstrated in other recent works of the scientific literature [23,24,46]. The hydrophilic cell wall structure of Gram-negative bacteria as Pseudomonas spp.…”