Effect of antibacterial nanocomposite film on the preservation of cheese

Yana Li,Zhiwei Chen,Kaixuan Wu

doi:10.1590/fst.93321

Yana Li, Zhiwei Chen + Show 1 more

Open Access

https://doi.org/10.1590/fst.93321

Copy DOI

Abstract

High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE composite film with a nano-ZnO content of 0.5wt%. The morphology, mechanical, barrier and antibacterial properties, as well as the preservation to cheese of the films were studied. The results showed that the ZnO nanoparticles had a good dispersion in HDPE matrix so that the improvement of the mechanical, barrier and antibacterial performances of the film was achieved after the addition of nano-ZnO to HDPE. In comparison to cheese packaged in HDPE bags, it was found that the sensory score of the cheese in nano-ZnO/HDPE bags increased from 66.6 to 73.7 and the pH of cheese was closer to the standard sample at storage time of 7d. Furthermore, nano-ZnO/HDPE inhibited effectively the increase of the total bacterial count (TBC) on cheese contrast of HDPE. That indicates the prepared nano-ZnO/HDPE is potential in cheese packaging to extend the shelf life.

Highlights

Cheese is a concentrated, fermented milk product that is produced by removing a large amount of water from milk and retaining the nutritional component
The nano-ZnO/High density polyethylene (HDPE) composite film with a nano ZnO content of 0.5% was prepared by the melt blending method
The mechanical, barrier and antibacterial properties of the composite film was dramatically improved compared to the HDPE film

Summary

Introduction

Cheese is a concentrated, fermented milk product that is produced by removing a large amount of water from milk and retaining the nutritional component. Cheese preservation is mainly based on traditional refrigeration techniques, but this method requires equipment support and lacks flexibility (Appendini & Hotchkiss 2002; Quintavalla & Vicini, 2002) In this regard, several attempts have been made to develop various physical and chemical preservation methods to reduce microbial contamination and improve the shelf life of these food products (Amjadi et al, 2019; Medeiros et al, 2014). After Sawai et al (1995) discovered in 1995 that ZnO powders have antibacterial properties against certain bacteria, an increasing number of scholars began to devote their research to the antibacterial properties of ZnO These ZnO nanoparticles are approved by the Food and Drug Administration (FDA) and generally recognized as safe (GRAS) (Noshirvani et al, 2017)

Methods

Results

Conclusion