Abstract
The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including Penicillium spp. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against Penicillium spp. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.
Highlights
Food safety is a global priority and one of the central issues of the current food legislation [1]
This paper focuses on the evaluation of the effectiveness of natamycin in starch-based films principally against Penicillium spp and typical mold that could colonize the surface of semi-hard cheese during ripening
From the analysis for starch/polyvinyl alcohol (PVA)/PU 70:30:0 films (Fig. 1 A), it can be concluded that the amount of natamycin on the substrate side is greater than the amount in the air face
Summary
Food safety is a global priority and one of the central issues of the current food legislation [1]. Natamycin is a polyene antifungal antibiotic produced by Streptomyces natalensis and plays a major part in the food industry to prevent yeasts and molds contamination of cheese and other non-sterile foods such as meat products (dried sausage or salami, for example) [2]. It is approved as a food additive in more than 40 countries and the FDA consider it as a GRAS (generally recognized as safe) product [3]. It is known that direct use of additives has limited benefits: the interaction with other components or additives in the food matrix could lead to a reduction in the active concentration of the antimicrobial component [7]
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