Role of chitosan and some plant parts wraps as alternative interior edible coat surrounding semi-hard cheese in inhibiting fungal growth and mycotoxins migration

Mycotoxins in milk: Occurrence and evaluation of certain detoxification attempts

“…Authors suggested that the isolation of several active compounds from those plants could lead more precisely to explain the potential role in removing the capacity of mycotoxins in milk. In this sense, our results were matched with those of (Peng et al, 2020 ; Youssef, 2019b ), who mentioned that the different types of mycotoxins and the different producers of the same mycotoxin (Youssef, 2019a ) differed in their action against the applied bio‐binder and its applied dose. Because plant fiber concentration was taken into account at numerous adsorption sites, it was previously shown (Adunphatcharaphon et al, 2020 ; Khaskheli et al, 2011 ) that the concentration of the adsorbent agent significantly impacts the adsorption process.…”

“…Our results also showed that not all mycotoxins responded to the same therapy in the same way. In line with the data obtained in this experiment, several studies revealed that citrinin, ochratoxin, alernariol monomethyl ether, and tenuazonic acid do not have the same inhibition response against the same plant powder or extract (Youssef, 2019b ; Youssef, Qari, Behiry, et al, 2021 ). In line with those results, Moussa (Moussa et al, 2020 ) and Intanoo (Intanoo et al, 2020 ) reported that several types of clay potentially remove aflaM1 in contaminated milk.…”

“…BM, buffalo milk, BMSHP200, buffalo milk treated with shacking speed 200 rpm; BMSHP500, buffalo milk treated with shacking speed 500 rpm; CM, cow milk; CMSHP200, cow milk treated with shacking speed 200 rpm; CMSHP500, cow milk treated with shacking speed 500 rpm. obtained in this experiment, several studies revealed that citrinin, ochratoxin, alernariol monomethyl ether, and tenuazonic acid do not have the same inhibition response against the same plant powder or extract (Youssef, 2019b;Youssef, Qari, Behiry, et al, 2021). In line with those results, Moussa (Moussa et al, 2020) and Intanoo (Intanoo et al, 2020) reported that several types of clay potentially remove aflaM1 in contaminated milk.…”

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…122−125 However, given that the strong aroma of the essential oil itself can affect the flavor of the cheese, it is often used on food surfaces or added to packaging materials, such as films and coatings, to perform its function. 126,127 With the development and progress of advanced technology, nanomicroencapsulation technology has become increasingly popular in the field of plant essential oils. 128 Suitable polymer-coated wall materials reduce the degradation of the active ingredients of the plant by providing physical protection, improving the stability and antimicrobial activity of the essential oil.…”

“…In particular, the use of plant essential oils limits or prevents the development of antibiotic-resistant microorganisms, , and synergistic interactions in essential oils can lower the quantity and cost of addition, while maintaining antibacterial benefits. − Similar to essential oils, various plant extracts have demonstrated excellent antibacterial and CIT-inhibiting properties. − However, given that the strong aroma of the essential oil itself can affect the flavor of the cheese, it is often used on food surfaces or added to packaging materials, such as films and coatings, to perform its function. , With the development and progress of advanced technology, nanomicroencapsulation technology has become increasingly popular in the field of plant essential oils . Suitable polymer-coated wall materials reduce the degradation of the active ingredients of the plant by providing physical protection, improving the stability and antimicrobial activity of the essential oil. − Furthermore, this technology can effectively control the release of target essential oils, extend the action time, promoting essential oil efficacy maximization in both directions, and provide strong technical support for the deeper development and utilization of plant essential oils in the cheese production …”