Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese

Abstract

Propolis (bee glue) is a complex biological product known for its antimicrobial activity and antioxidant potential, and widely used as food additive and biopreservative. The aim of the present research was to examine the effects of propolis on the improvement of the storage life of ripened kashkaval cheese. For this purpose, three types of 1% carboxymethyl cellulose edible films containing three different ethanolic propolis extracts in concentration of 1% were prepared. Double-layer edible films were applied on the kashkaval cheese surface, and the samples were designated as T1, T2, and T3. An untreated sample was kept as a control. The four experimental groups (T1, T2, T3, and control) were then stored under refrigeration conditions at 4°C and 75% relative humidity (RH) for 56 days. During the storage period, the cheese was observed for visible changes, and samples for physicochemical and microbiological analyses were taken. The results from physicochemical analysis demonstrated that values of titratable acidity decreased in all experiment groups during the storage period. The results from microbiological analysis revealed that three types of edible films T1, T2, and T3 did not affect the decreasing number of lactic acid bacteria, a normal process for the period after the cheese ripening. The application of T1, T2, and T3 edible films did not affect the increasing number of yeasts in kashkaval cheese through the storage period. However, T1 and T2 edible films effectively inhibited the fungal growth on cheese surface, and no signs of spoilage were observed until the end of the storage for 56 days. In contrast, T3 treatment delayed but did not inhibit the fungal growth, and the first signs of fungal decay appeared between the 35th and 42nd day of the storage, compared to the control (28th day). Thus, the application of propolis can be considered an effective means for the prevention of fungal spoilage of kashkaval cheese.

Review on Propolis Applications in Food Preservation and Active Packaging

“…Tumbarski et al [108] aimed to extend the storage period of cheddar cheese with propolis incorporated in 1% carboxymethyl cellulose (CMC) edible films at various concentrations. All tested groups were kept for 56 days at 4 • C. The titratable acidity values were reduced.…”

Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films

“…A similar study was conducted by Tumbarski et al [32]. The authors examined the effects of 1% carboxymethyl cellulose edible films containing 3 different ethanolic propolis extracts on microbial quality of cheese.…”

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

“…Globally, the toxigenic fungal contamination of cheese is linked to the long ripening period and non-hygienic handling conditions. The application of intelligent coating using natural extracts was reported as a successful method to overcome this issue [10,11]. Several extracts were reported to have anti-mycotoxigenic properties [14,63].…”

“…Therefore, applying coatings enriched with natural and safe components could avoid or delay fungal contamination, improving the safety characteristics of hard-cheese types during ripening. Utilizing composites in cheese coatings, such as carboxymethyl cellulose (CMC) and chitosan, which are loaded with natural extracts, has a protective effect [10,11]. Also, lactic acid bacteria were reported to have antifungal and antimycotoxigenic impacts by their application in cheese manufacturing [12][13][14].…”