Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film

Youssef, Ahmed M.; El‐Sayed, Samah M.; El‐Sayed, Hoda S.; Salama, Heba H.; Dufresne, Alain

doi:10.1016/j.carbpol.2016.05.023

Cited by 211 publications

(81 citation statements)

References 20 publications

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“…Chitosan, along with its derivative products (such as chitooligosaccharides), presents antimicrobial and antifungal activity against a wide range of target microorganisms, and it has also been proven to be beneficial to food packaging. Chitosan has been incorporated as an antimicrobial additive into food packaging with synthetic polymers such as LDPE (Park and others ) and bio‐based polymers such as carboxymethylcellulose (Youssef and others ) or used as a coating on plastic films (Joerger and others ). When chitosan‐incorporated LDPE films were applied on fresh sliced red meats, microorganisms on the meat surface were not inhibited but significant extension of red color shelf life was observed in refrigerated samples (Park and others ).…”

Section: Antimicrobial Polymersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

657

390

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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Section: Antimicrobial Polymersmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

657

390

View full text Add to dashboard Cite

show abstract

“…Failure to acquire the characteristic flavor or appearance results in consumer rejection of the cheese. Surface growth of molds and yeasts yields color spots that signifies the main visual appearance cheese defect [51,93]. In addition, some of fungi represent safety concern as they can produce mycotoxins.…”

Section: Cheese Defectsmentioning

confidence: 99%

“…Cheese packaged in the prepared film showed good textural, microbiological and sensory properties compared to unpackaged cheese. Youssef et al [93] prepared a novel bionanocomposite films by casting a mixture (1:1) of 2% chitosan and 1% carboxymethyl cellulose containing 2, 4 and 8 ml/100 ml of zinc oxide nanoparticle suspension (1 mg/ml -1 ). The film had a thickness of about 0.95 lm and was characterized by good mechanical properties and displayed good antibacterial activity against gram positive (Staphylococcus aureus), gram negative (Pseudomonas aeruginosa and Escherichia coli) bacteria and fungi (Candida albicans).…”

Section: Bionanocomposite Filmsmentioning

confidence: 99%

“…Failure to control these processes leads to variable defects in the product due to internal or external factors. Covering cheese by a film or coating before ripening or during storage may overcome most of these defects and to extend the shelf life of the product [93]. Therefore, 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 during processing and marketing until it reach the consumer.…”

Section: Introductionmentioning

confidence: 99%

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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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“…Specifically, research dealing with the packaging of dairy products, particularly cheese, encompasses studies concerning both fresh and ripened cheese; for example, Brazilian "Prato" cheese (Marques et al, 2017); Spanish "Zamorano" ripened sheep cheese (Dtero et al, 2014), and Egyptian soft white cheese (Youssef et al, 2016), among others. Moreover, foodborne disease episodes due to cheese consumption have occurred affecting people.…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

et al. 2019

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Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl 2 , 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli-MacConkey, S. aureus-Baird Parker and L. monocytogenes-Dxford, during 30 days at 25 °C. Moreover, the F2 films entirely inhibited the growth of the tested bacteria in a Mexican cheese medium, in 7-day cultures at 35 °C; contrariwise, controls with no film exhibited bacterial growths in the range 10 ), 1.9/1.2.Keywords: lactic acid bacterium; bacteriocins; biopreservation; mechanical properties; gas permeability.

show abstract

Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film

Cited by 211 publications

References 20 publications

Active Packaging Applications for Food

Active Packaging Applications for Food

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

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

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