Non‐leaching antimicrobial cellulose‐based membrane for food packaging: Effect on food‐borne bacteria, probiotic bacteria, and spoilage of Karish cheese

Abstract

Hydroxyethyl cellulose (HEC) was grafted with a synthesized monomer, 1‐butyl‐3‐vinylimidazolium bromide (BVIm)[Br], and methyl acrylate (MA) to obtain antimicrobial membranes for food packaging. The film elasticity increased by increasing BVIm[Br] content while the stress strength values were 3.03 of HEC‐MA, 2.01 of HEC‐MA‐BVIm[Br]‐I, and 0.86 of HEC‐MA‐BVIm[Br]‐II. Minimum inhibitory concentrations (MIC) and minimum cidal concentrations (MCC) values of the (BVIm)[Br] monomer were about 30 and 46 mg/ml for gram‐negative bacteria 80 and 60 mg/ml for gram‐positive bacteria. Films retarded the spoilage of Karish cheese without negative effects on lactic acid and probiotic bacteria. Samples with a protein content of 14% with very low fat (0.5%) and ash content (3.6%) make this cheese a good candidate for low‐calorie diets. Free radical activities of ABTS and DPPH solutions were suppressed for all HEC‐grafted substrates. HEC‐grafted films do not impair the starter organisms as panelists liked the treated cheese with acceptable taste and smell. Novelty impact statement Non‐leaching polymeric coatings have been employed to provide antimicrobial substrates for food packaging. Hydroxyethyl cellulose (HEC) was grafted with a synthesized monomer, 1‐butyl‐3‐vinylimidazolium bromide (BVIm)[Br], and methyl acrylate (MA) to preserve Karish cheese without a negative impact on lactic acid and probiotic bacteria. Sensory panelists liked the coated cheese samples with acceptable taste and smell.