Role of chitosan and some plant parts wraps as alternative interior edible coat surrounding semi-hard cheese in inhibiting fungal growth and mycotoxins migration

Abstract

Food packaging is a part of food preservation concept. Exposed surfaces of cheese are vulnerable to mold contamination from several sources. Thus, cheese spoilage is generally confined to molds. Two mycotoxigenic fungal isolates were used in this study Penicillium citrinum and Penicillium verrocosum, a new method was applied in this study as a safe alternative composite coat to conventional internal coat (EVOH) in semi-hard cheese (Gouda). The new chitosan composite coat is based on chitosan/potato starch and/or thyme and safflower powders. These new coats are adjusted for thickness homogeneity, using the standard methods of ASTM with certain modification. This study aimed at investigating the effects of these wraps and the conventional coat on fungal growth and mycotoxins migration to cheese. Our results illustrated that the use of chitosan coat alone or enriched with HPPs succeeded in controlling the growth of the tested fungi invading cheese and significantly reducing the mycotoxins migrated amounts to cheese. The addition of this plant material (HPPs) ameliorated the capability of EVOH to reduce fungal growth and the majority of the tested mycotoxins migration amounts. Our results may achieve a significant impact on shelf-life extension and cheese safety during transport and trade when the addition of HPPs is applied.