Antimicrobial Edible Cellulose-Based (CB) Films and Coatings for Enhancing Microbial Safety of White Cheese During Storage

Abstract

In this research, the antioxidant and antibacterial characteristics of edible cellulose-based film (CBEF) coating incorporated with β-carotene, Hesperedin and Propolis on the quality of the white cheese at 4°C were investigated. Samples evaluated were: Control, CBE films with 8 different contents containing natural or non-natural antimicrobial agents for 15 days at 5 day intervals. The antimicrobial effects of edible cellulosic films prepared with antimicrobial agents against Staphylococcus aureus and Escherichia coli, which are important food pathogens, were directly evaluated with artificially contaminated food samples under cold storage conditions. Fresh white cheese samples, which are one of the semi-hard traditional Turkish cheeses, were used for artificial contamination. The antimicrobial activity of the tested antimicrobial substances was measured by the paper disc method. The DPPH free radical scavenging activities, the total phenolic content, and the characteristics (FT-IR, DSC and TGA) of the CBEFs were investigated. All of the samples significantly reduced E. coli, S. aureus and total viable counts, as compared with control during the storage time. Specifically, it was determined that hesperidin sprayed films showed an antimicrobial effect on E.coli growth and carotene sprayed films showed an antimicrobial effect on S. aureus growth. Growth of both bacterial species was highly inhibited (>50%) in the presence of 20% propolis. It was concluded that β-carotene, hesperidin and propolis can be substituted as natural preservatives in white cheese. With this advanced packaging technology, food safety can be ensured, the shelf life of the product can be extended and food losses in this sector can be reduced.