Non‐leaching antimicrobial cellulose‐based membrane for food packaging: Effect on food‐borne bacteria, probiotic bacteria, and spoilage of Karish cheese

Abstract

Hydroxyethyl cellulose (HEC) was grafted with a synthesized monomer, 1-butyl-3-vinylimidazolium bromide (BVIm)[Br], and methyl acrylate (MA) to obtain antimicrobial membranes for food packaging. The film elasticity increased by increasing BVIm[Br] content while the stress strength values were 3.03 of HEC-MA, 2.01 of HEC-MA-BVIm[Br]-I, and 0.86 of HEC-MA-BVIm[Br]-II. Minimum inhibitory concentrations (MIC) and minimum cidal concentrations (MCC) values of the (BVIm)[Br] monomer were about 30 and 46 mg/ml for gram-negative bacteria 80 and 60 mg/ml for gram-positive bacteria. Films retarded the spoilage of Karish cheese without negative effects on lactic acid and probiotic bacteria. Samples with a protein content of 14% with very low fat (0.5%) and ash content (3.6%) make this cheese a good candidate for low-calorie diets. Free radical activities of ABTS and DPPH solutions were suppressed for all HEC-grafted substrates. HEC-grafted films do not impair the starter organisms as panelists liked the treated cheese with acceptable taste and smell. Novelty impact statement Non-leaching polymeric coatings have been employed to provide antimicrobial substrates for food packaging. Hydroxyethyl cellulose (HEC) was grafted with a synthesized monomer, 1-butyl-3-vinylimidazolium bromide (BVIm)[Br], and methyl acrylate (MA) to preserve Karish cheese without a negative impact on lactic acid and probiotic bacteria. Sensory panelists liked the coated cheese samples with acceptable taste and smell.