Abstract
Mozzarella cheese can be considered by far the world’s most popular Italian dairy product. Extending the shelf life of mozzarella cheese is an important issue in the dairy industry due to the high risk of contamination by several bacteria species, including spoilage pseudomonads. In this work, active packaging was prepared by coating traditional polyethylene terephthalate (PET) containers of “ovoline” mozzarella cheese with a food-grade resin mixed with a layered double hydroxide (LDH) in which salicylate anion was intercalatedby ionic exchange.. This antimicrobial molecule is listed in EC-Directive 10/2011/EC of 14 January 2011. Morphological arrangement of the molecule into the LDH layers was evaluated by X-ray diffraction (XRD) and controlled release followed by UV spectroscopy. Then, active trays were used to pack the mozzarella cheeses stored for 20 days at 4 °C and under thermal abuse (15 °C). Samples from both conditions showed coliform reduction (by ca. 2 log CFU/g) throughout the storage period. Depending on temperature, total mesophilic aerobic bacteria, Pseudomonas spp., yeasts, and mold loads were reduced in the first 3 days; at 4 °C. Slower acidification and lower proteolysis were also found in treated samples in comparison to control ones. The fitting of the Gompertz function to coliforms and spoilage pseudomonads highlighted an increase in the shelf life of mozzarella cheese of ca. 2 days at 4 °C. These results suggest that salicylate–LDH-coated PET may be applied to extend the shelf-life of mozzarella cheese and also counteract its spoilage if accidental interruptions to refrigeration occur.
Highlights
Mozzarella is a typical Mediterranean pasta filata cheese with a moisture content of around 50–60%
A sample of polyethylene terephthalate (PET) coated with food-grade resinTahnedesfafilcicayclyatoef, awcittihvethpeascakmageipnegrtcoenctoaugnetoefrathctetahcetigvreomwothleocuf lneaitnutrhaellynacnoon-thaymbirnidat(iin.eg., microorganisms of mozzarella cheese was evaluated under optimal storage conditions (4 °C) and thermal abuse (15 °C); the latter was selected to simulate accidental interruptions of the conventional storage conditions that could accelerate spoilage phenomena
The efficacy of active packaging to counteract the growth of naturally contaminating microorganisms of mozzarella cheese was evaluated under optimal storage conditions (4 ◦C) and thermal abuse (15 ◦C); the latter was selected to simulate accidental interruptions of the conventional storage conditions that could accelerate spoilage phenomena
Summary
Mozzarella is a typical Mediterranean pasta filata cheese with a moisture content of around 50–60%. It is mild, soft, and can be cut and manufactured in different shapes [1]. Soft, and can be cut and manufactured in different shapes [1] It is packed in a liquid, called brine conditioning, based on tap water or a water dilute solution of sodium chloride and/or calcium chloride and whey. It is submitted to heat treatment during curd stretching, post-processing contamination by microorganisms may occur, causing spoilage and severe health risks for the consumers [2]. The main spoilage microorganisms of mozzarella cheese are Pseudomonas spp. and coliforms, which can cause proteolysis, pigmentation, discolorations, and the development of off-flavors [3,4]. The presence of antibiotic-resistant genes (ARGs), which can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be controlled [5,6]
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