Abstract
Zein based edible film was developed and incorporated with Zataria multiflora boiss essential oil. Mechanical and microbiological characteristics of this biofilms were measured. Increasing concentration of antimicrobial agent in film reduced stretchability, tensile strength and elongation, however increased the thickness and water vapor transmission parameters (P<0.05). Addition of Z. multiflora boiss essential oil, resulted in decreasing the count of viable Salmonella enteritidis, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus in the produced cheese. This investigation concludes that the biofilm containing Z. multiflora boiss essential oil can be highly recommended for packaging of Feta cheese with the improved microbiological and sensory quality. Besides, application of natural plant essential oil has economical and health promoting benefits. Keywords: Zein, Zataria multiflora , cheese, pathogens, mechanical properties.
Highlights
Dairy products are nutritionally valuable parts of the human diet, the demand for which is set to grow, globally
Z. multiflora Boiss essential oil (ZEO) was added with different percentages to the Zein films to investigate the impact of oil concentration on mechanical properties of biofilm
The results show that the zein film without any combination is stronger and more stretchable than the film which was added ZEO
Summary
Dairy products are nutritionally valuable parts of the human diet, the demand for which is set to grow, globally. Shelf life as an important element influencing the quality of dairy products may be shortened by microbial growth. It can be extended by applying thermal treatment during manufacture and addition of preservatives. The combination of the increasing occurrence of food-borne disease and the results of social and economic problems indicate there is a steady demand to produce new antimicrobial agents (Palmer et al, 2001). Concerns for the safety of some chemical preservatives and negative customer feedbacks over their use have encouraged increasing concentration in more natural green alternatives for the extension of product shelf-life. The antimicrobial agents might be added directly to the product formulation to reduce the growth or survival of food-borne bacteria
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