Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Abstract

This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

Reduction in Spoilage Microbiota and Cyclopiazonic Acid Mycotoxin with Chestnut Extract Enriched Chitosan Packaging: Stability of Inoculated Gouda Cheese

“…When contaminated with pathogenic bacteria or toxigenic fungi, a rapid growth fosters deterioration of the texture and mycotoxin production [ 3 , 4 ]. There is a list of cheese contaminators, but a few concerning ones that can be named are bacteria Pseudomonas fluorescens and Escherichia coli and fungi Penicillium commune [ 5 , 6 ]. The latter is known for producing mycotoxin cyclopiazonic acid (CPA), strongly implicated as a causative agent in mycotoxicosis for animals and is potentially harmful to humans [ 7 , 8 , 9 ].…”

Evaluation of Antimicrobial Effects of Gouda Cheese Wax

“…Cheese can be contaminated with various microorganisms during initial preparation, processing, packaging and storage. Thus, it can be concluded that antimicrobial compounds can improve cheese quality and shelf life (6,26). Our findings indicated that wax had no role in the prevention of microbial contamination of Gouda cheese.…”

“…In other words, the collected samples of Gouda cheese wax had no inhibitory effect on E. coli, S. aureus, S. cerevisiae, A. brasiliensis and S. enterica. (26). Generally, wax can protect cheese against contamination and inappropriate physical conditions to some extent but cannot remove contaminations once the cheese become contaminated.…”

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

“…According to a report in sciencealert, the more soft and moist a cheese the easier it gets spoiled [42]. Usually, the Gouda cheese remains fresh for 30 days as evaluated and reported by Saravani et al [43]. The spoilage of the cheese in the PE (commercial packaging material for soft Gouda slices as we have bought from the market) was precisely marked with the color change in the PVP-CMC-BC-GG based pH indicator films.…”