Cheese Packaging Research Articles

Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions.

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP-biaxially oriented polypropylene; PET-polyester; PE-polyethylene; PP-polypropylene; EVOH-ethylene-vinyl alcohol copolymer; PET-polyethylene terephthalate; and PA-polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1-5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.

Emergence of cheese packaging by edible coatings for enhancing its shelf-life

AbstractCheese is one of the most popular and extensively consumed dairy products. It comes in a variety of flavors, textures, shapes and is prone to infection and decomposition. Edible coatings as cheese packaging serve various key functions in the preservation and enhancement of cheese quality, including increasing shelf life, retaining texture, boosting sensory qualities, and lowering plastic waste and environmental impact. In recent decades, the development of edible coatings has witnessed tremendous growth, and it is projected to have a significant impact on the quality of cheese products in the next few years. Novel edible materials and processing methods are of great interest due to their intriguing potential as revolutionary cheese packaging systems. This review summarizes recent trends in adding edible coating to increase the quality and the shelf-life of cheese, plus the functional of edible coating and their application on cheese to reduce the plastic waste and environmental impact.

Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese

Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151–181 and αs2-casein182–207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151–181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151–181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151–181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.

Gender impact on consumer perception of packaging colour based on neuromarketing algorithms

The introduction of neuromarketing tools has created additional opportunities for deciphering consumer behaviour through studying neurophysiological responses to marketing incentives. The article aims to examine the effect of packaging colour on consumer behaviour when choosing cheese products. The principles of sensory marketing constitute the methodological framework of the study. It applies neurophysiological methods to investigate consumer reactions during visual examination of the packaging colour. Electroencephalogram (EEG) recordings and emotional responses identified by the Facial Action Coding System are used as empirical evidence. Vectors of emotional response were assessed using EmoDetect software. The research results show that the cheese packaging colour affects consumer choice, and its perception varies by gender and product group. According to EEG data analysis, the most intense emotional response in women was triggered by red cheese packaging, while blue packaging produced the least intense reaction. In men, it was black and white colours of boxes that induced the strongest and the weakest reaction, respectively. In women, a positive emotional response was recorded during visual examination of white and red cheese packaging, in men – of black ones. The most intense negative reactions were associated with blue and white packaging in women and men, respectively. Our study confirms that there are differences in emotional perception of the packaging colour between women and men, which should be considered by manufacturers to capture and keep consumer attention when marketing their products.

Study on application of biocellulose-based material for cheese packaging

Bacterial cellulose (BC, biocellulose) is a natural polymer of microbiological origin that meets the criteria of a biomaterial for food packaging. The aim of the research was to obtain biocellulose and test its chemical as well as physical characterization as a potential packaging for Dutch-type cheeses. Four variants of biocellulose-based material were obtained: not grinded and grinded variants obtained from YPM medium (YPM-BCNG and YPM-BCG, respectively) and not grinded and grinded variants from acid whey (AW) (AW-BCNG and AW-BCG, respectively). It was demonstrated that AW-BCNG exhibited the highest thermostability and the highest degradation temperature (348 °C). YPM-BCG and YPM-BCNG demonstrated higher sorption properties (approx. 40 %) compared to AW-BCG and AW-BCNG (approx. 15 %). Cheese packaged in biocellulose (except for YPM-BCNG) did not differ in water, fat, or protein content compared to the control cheese. All of the biocellulose packaging variants provided the cheeses with protection against unfavourable microflora. It was demonstrated that cheeses packaged in biocellulose were characterized by lower hardness, fracturability, gumminess, and chewiness than the control cheese sample. The results obtained indicate that BC may be a suitable packaging material for ripening cheeses, which shows a positive impact on selected product features.

The influence of the type of consumer packaging on the quality of cottage cheese during the shelf life

The article summarizes information on the use of polymer materials and paper for consumer packaging of cottage cheese, as well as on the examination of consumer properties of cottage cheese sold in consumer markets of cities of the Russian Federation. Experimental data on the effect of the type of consumer packaging of cottage cheese on its quality and safety during the shelf life are presented. The degree of influence of the packaging material – parchment, laminated foil and a container made of polyvinyl chloride on the safety of cottage cheese with a fat content of 5% is shown.

The Effect of Active Packaging Film Based on Chitosan Containing Rosemary (Rosmarinus officinalis L.) Extract on Cheese Shelf Life

White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods. In this study, the effect of chitosan (Ch 1 and 2%) film containing rosemary extract (RE 0.5 and 1%) was studied on the shelf life of white cheese at 4°C for 45 days. The physicochemical evaluation showed that all treated cheeses had higher pH, moisture, and fat content, but acidity and hardness in treated cheeses were lower than the nontreated ones. During storage, pH, moisture, and fat content decreased and acidity and hardness increased. At the end of the storage, the highest acidity (1.79 g lactic acid) and hardness (3.5 N) and the lowest pH (4.1) were observed in the control sample, and the highest moisture (53.92%) and fat (21.84%) content was observed in E2C2 treatment (1% extract + 2% chitosan). The active packaging of cheese caused a significant decrease in the total count of bacteria, coliforms, lactic acid bacteria, mold, and yeast. The population of microorganisms in the control sample increased significantly during storage (p < 0.05). The treated cheeses had acceptable sensory properties. The most effective treatment for maintaining the physicochemical properties and retarding the growth of microorganisms in cheese was the E2C2 sample. Therefore, it can be used in active packaging systems of cheese.

OVERVIEW OF THE CURRENT STATE OF SCIENTIFIC RESEARCH AND PRACTICAL ACCESS IN THE AREAS OF BIOLOGICAL DAIRY PACKAGING

Subject. Packaging materials made from biodegradable plastics used for packaging dairy products, as well as the technological properties of these materials that allow their use. Purpose. To justification of the feasibility of using biodegradable packaging materials, in particular bioplastics, for packaging milk and dairy products. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like; abstract-logical approach to the synthesis of research results and the formulation of conclusions. Results. The dairy industry uses biodegradable plastics; bio-based materials derived from renewable resources that can be used for dairy products with a limited shelf life. Biodegradable materials must protect the dairy product from environmental influences and ensure that quality is maintained during transportation and storage. In this sense, mechanical and barrier properties regarding oxygen, carbon dioxide, water, light and odors are important. You should also consider technological aspects of safety (migration, microbial growth), sustainability (heat and chemical resistance), process requirements (weldability and formability), convenience and compliance with marketing principles (communication, printing options). Acceptable mechanical properties are important, which ensure the quality and food safety of the dairy product even during long-term storage and transportation. The mechanical properties of polylactide (PLA) in semi-crystalline form are suitable, the mechanical properties of starch-polycaprolactone (PCL) are somewhat worse. Since hot fill and sterilization can be used for liquid dairy products with a long shelf life, it should be kept in mind that PLA containers are only stable up to a temperature of 55°C, while materials based on starch-PCL mixtures were stable between 60 and 90°C. Good water vapor barrier properties are critical when packaging dairy products such as butter and cheese, where preventing moisture loss and surface drying is key. Dairy products are often sour, salty or high in fat, it is important to evaluate the chemical resistance as acceptable for PLA. Some microorganisms can use bio-based packaging materials as energy sources. PLA biofilms prevent the growth of molds, and packaging materials based on starch-PCL promote the growth of molds that can affect food products – therefore, it is advisable to include antimicrobial compounds in the material. Migration, the transfer of substances from packaging to food products, according to standards should not exceed 10 mg/dm2. The analysis of scientific and technical information proves the possibility and feasibility of using biodegradable materials, in particular bioplastics, as innovative packaging materials for use in the dairy industry. These materials do not differ significantly in mechanical and other technological properties from traditional plastics made from hydrocarbon raw materials. For the practical research was used Soft cheese Kleo (produced in Latvia). It was packaged by the Ceramis®-PLA-SiOx coating film known as the first new biodegradable PLA film with improved barrier properties. However the tests on soft cheese packaging using Ceramis®-PLA-SiOx film gave a negative result, since this packaging material ensured the storage of a perishable product only for 10 days. Therefore, it is expedient to include other PLA films and other polymeric biodegradable materials. Scope of results. The results obtained will be used to improve production technologies for various types of dairy products, improve their food safety and quality, and also to preserve the environment by ensuring the biodegradability of packaging materials.

Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures Carrying Thyme Oil: Their Physicochemical/Textural Characterization and Use as Antimicrobial Cheese Packaging.

We report the production of BC gels by Komagataeibacter sucrofermentans in synthetic (Hestrin and Schramm; HS) and natural media (raisin finishing side-stream extracts; RFSE), and their in situ modification by natural zeolite (Zt) and activated carbon (AC) nanostructures (NSs) carrying thyme oil (Th). The NS content for optimum BC yield was 0.64 g/L for both Zt-Th (2.56 and 1.47 g BC/L in HS and RFSE, respectively), and AC-Th (1.78 and 0.96 g BC/L in HS and RFSE, respectively). FTIR spectra confirmed the presence of NS and Th in the modified BCs, which, compared to the control, had reduced specific surface area (from 5.7 to 0.2-0.8 m2/g), average pore diameter (from 264 to 165-203 Å), cumulative pore volume (from 0.084 to 0.003-0.01 cm3/g), crystallinity index (CI) (from 72 to 60-70%), and crystallite size (from 78 to 72-76%). These values (except CI and CS), slightly increased after the use of the BC films as antimicrobial coatings on white cheese for 2 months at 4 °C. Tensile properties analysis showed that the addition of NSs resulted in a decrease of elasticity, tensile strength, and elongation at break values. The best results regarding an antimicrobial effect as cheese coating were obtained in the case of the RFSE/AC-Th BC.

Extending cheese shelf-life using eco-friendly sodium alginate-gelatin films reinforced with nanoclay

Eco-friendly antimicrobial food packaging materials are essential for extending the shelf life of food products, reducing food waste, and maintaining food quality while being biodegradable in nature. A food packaging material developed for cheese should control the moisture content, enhance antimicrobial properties and maintain the quality of cheese through storage. The current food packaging material was created by incorporating nanoclay (NC) (0.3 %, 0.5 %, and 1 % w/v) and clove essential oil (CEO) (1 % v/v) into a matrix of sodium alginate (SA) and gelatin via solvent casting for cheese (cheddar cheese) applications. The created packaging material's chemical, physical, and biological properties were evaluated. The Elongation at Break (EB) increased by 80.24%(1%NC-CEO) when compared to CEO (control). The water contact angle (WCA) film increased by 96.26% (1%NC-CEO) compared to the CEO (control) film. In addition to these characteristics, the films had enhanced barrier properties and a colour suitable for food packing. Increased antimicrobial activity against Escherichia coli, Listeria monocytogene, and Penicillium expansum was seen in the developed films. Importantly, the films biodegraded within 45 days. During the application trials, the CEO and NC-reported film extended the shelf-life of cheese to up to 15 days when stored at 4 °C while maintaining constant weight, pH, visual appearance, and microbiological growth inhibition. Hence, the proposed active packaging film can be employed as a biodegradable eco-friendly cheese packaging application.

Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina

The use of edible and biodegradable films and coatings as active packaging for cheese has recently attracted great attention as it meets the concept of sustainability and ensures safety. Spirulina is a rich source of high-added-value biocompounds, which could be used as functional ingredients. In the present study, spirulina was added in different concentrations (0.5; 1; 2; 4% w/w) to the edible films produced from whey protein concentrate-based solutions. The films were characterized according to their optical parameters (color); they were studied for their total phenolic content, and the viability of the films in simulated gastric juice was investigated. The possible use of the developed films for intelligent food packaging, as colorimetric pH indicators, was also investigated. Finally, a preliminary evaluation of selected films containing spirulina (WPC-based films containing 2% spirulina) as packaging for “kefalotyri” cheese was also assessed. The effect of these films, applied as packaging for “kefalotyri” cheese during two months of refrigerated storage, was evaluated. GC-MS analysis was used to evaluate the effect of the spirulina odor of the film with spirulina incorporated and the cheese products where the film was applied.

Application of a Chitosan-based Active Packaging Film Prepared with Cell-free Supernatant of Lacticaseibacillus paracasei ALAC-4 in Mongolian Cheese Preservation

Fungal spoilage of food is a worldwide concern prompting the development of many antimicrobial agents and applications. In this study, the cell-free supernatant (CFS) of Lacticaseibacillus paracasei ALAC-4 had a significant inhibition effect on fungi. The CFS with antifungal activities were combined with chitosan (CS) matrix to prepare an active packaging CS-CFS films by using a solvent casting method and used for the packaging of Mongolian cheese for 15 days during storage at 4 ± 1℃. The optimized formulation of the film were 1.25% (w/v) chitosan, 1.75% (w/v) gelatin, 0.3% (v/v) glycerol, and 9.6% (w/v) CFS. It was found that CS-CFS films exhibited strong antifungal activities against molds and yeasts, especially Candida albicans, and also had excellent mechanical properties. Additionally, FTIR spectroscopy indicated that hydrogen bonds between the CFS and CS formed, and there was a smooth surface, compact cross-section observed in SEM morphologies of CS-CFS films. Furthermore, CS-CFS film also displayed a strong antifungal effect against molds and yeasts on cheese surface. These results suggest that the chitosan-based CS-CFS film has a promising application for Mongolian cheese and food preservation.

The effects of whey protein/nanoclay biocomposite containing Thymus fedtschenkoi Ronniger essential oil and resveratrol on the shelf life of liqvan cheese during refrigerated storage

This study aimed to evaluate the efficacy of whey protein/nanoclay bio-composite containing Thymus fedtschenkoi Ronniger essential oil (TFEO) and resveratrol (RES) to extend the shelf life of Liqvan cheese during cold storage (4 °C). Five treatment of cheese samples were evaluated chemically (peroxide value, thiobarbituric acid and carbonyl contents, and pH), microbiologically (The total count of aerobic mesophilic count (TMP), the count of psychrotrophic bacteria (TPB), lactic acid bacteria (LAB) and fungi), and sensory properties during 42 days at cold storage. Thymol and carvacrol are two main components in T. fedtschenkoi Ronniger essential oil (40.67 and 46.61%, respectively). FTIR results show the intermolecular interactions between TFEO, RES and protein nanoparticles. At the last day of storage, the T5 samples (containing 1% EO + 0.001% RES) showed significantly different chemical (higher efficacy in control of peroxide value, thiobarbituric acid and carbonyl contents, and pH), microbiological (in control the population of LAB, TMB and TPB, Fungi) and sensorial changes compared to the control group followed by T3 (containing 1% EO) and T4 (containing 0.001% RES) treatments, respectively. This coating can extend cheese shelf life during storage and can be applied as s a new method in cheese packaging industry.

Fabrication of carboxymethyl chitosan films for cheese packaging containing gliadin-carboxymethyl chitosan nanoparticles co-encapsulating natamycin and theaflavins

In this study, gliadin-carboxymethyl chitosan composite nanoparticles (GC NPs) co-encapsulated natamycin (Nata) and theaflavins (TFs) were constructed and added as an antioxidant, antifungal, and structural enhancer to carboxymethyl chitosan (CMCS) films. The stabilized GC NPs with a particle size of 160.7 ± 2.8 nm, a zeta potential of −29.0 ± 0.9 mV, and a protein content in the supernatant of 96 ± 1 % could be fabricated. Tests of pH and salt ions showed that the stability of NPs dispersion was based on electrostatic repulsion. Co-encapsulation of TFs enhanced the photostability of Nata and the antioxidant activity of the NPs dispersion. The interactions between gliadin with Nata and TFs were studied by molecular simulations. As a functional additive, the addition of Nata/TFs-GC NPs could improve the optical properties, mechanical properties, water-blocking capability, and antifungal and antioxidant activities of the CMCS films. The in-vivo test showed that the functional film could be used to inhibit the growth of Aspergillus niger on cheese.

Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging

Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging

Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese

In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.

Essential oil-loaded starch/cellulose aerogel: Preparation, characterization and application in cheese packaging

Novel antimicrobial emitting aerogels based on starch/cellulose/Thymus daenensis Celak essential oil (SC-TDEO) were developed and optimized for antimicrobial packaging of Koopeh cheese. An aerogel formulation containing cellulose (1 %; extracted from sunflower stalks) and starch (5 %) in a 1:1 ratio was selected for in vitro antimicrobial assay and subsequent cheese application. The minimum inhibitory dose (MID) of TDEO in the vapor phase against Escherichia coli O157:H7 was determined by loading various concentrations of TDEO onto the aerogel, and an MID of 256 μL/Lheadspace was recorded. Aerogels containing TDEO at 25 × MID and 50 × MID were then developed and used for cheese packaging. During a 21-day storage period, cheeses treated with SC-TDEO50 MID aerogel exhibited a significant 3-log reduction in psychrophile counts and a 1-log reduction in yeast-mold counts. Moreover, significant changes in the population of E. coli O157:H7 were observed in cheese samples. After 7 and 14 days of storage with SC-TDEO25 MID and SC-TDEO50 MID aerogels, the initial bacterial count became undetectable, respectively. Sensory evaluations indicated that the samples treated with SC-TDEO25 MID and SC-TDEO50 aerogels received higher scores compared to the control group. These findings demonstrate the potential of the fabricated aerogel to develop antimicrobial packaging suitable for cheese applications.

Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging.

In recent years, there has been a growing interest in edible and biodegradable films due to their sustainability, environmental friendliness, and their functionality. In this work, Aloe vera oil-added agar-gelatin films were prepared and characterized in terms of water content, degree of swelling, water solubility, antioxidant activity, and antimicrobial activity. The possibility of using these edible films for Kashar cheese packaging during cold storage was investigated. Physical, chemical, and microbiological properties of the packaged cheese samples were examined for 20 days of cold storage at 4 °C. A. vera oil-added films were found to have antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activities against Aspergillus niger and Candida albicans. A. vera oil-added films showed high antioxidant activities, increasing with the increasing A. vera oil percentage in the formulation. The current study showed that at the end of 20 days of storage period, bacterial growth in A. vera oil-incorporated film-covered samples was 2.30 log CFU/g lower than the control samples, and the amount of yeast and mold in A. vera oil-added film-covered samples was 3.37 log CFU/g lower than control samples. This shows the efficiency of A. vera oil-incorporated agar-gelatin films during the refrigerated storage period. Our data evidenced the positive effect of A. vera oil-added agar-gelatin films on Kashar cheese packaging as an innovative and sustainable technique to maintain cheese quality and prevent food loss during storage.

Novel, Edible Melanin-Protein-Based Bioactive Films for Cheeses: Antimicrobial, Mechanical and Chemical Characteristics.

The cheese rind is the natural food packaging of cheese and is subject to a wide range of external factors that compromise the appearance of the cheese, including color defects caused by spoilage microorganisms. First, eight films based on whey protein isolate (WPI) coatings were studied, of which IS3CA (WPI 5% + sorbitol 3% + citric acid 3%) was selected for presenting better properties. From the IS3CA film, novel films containing melanin M1 (74 µg/mL) and M2 (500 µg/mL) were developed and applied to cheese under proof-of-concept and industrial conditions. After 40 days of maturation, M2 presented the lowest microorganism count for all the microbial parameters analyzed. The cheese with M2 showed the lowest lightness, which indicates that it is the darkest cheese due to the melanin concentration. It was found that the mechanical and colorimetric properties are the ones that contribute the most to the distinction of the M2 film in cheese from the others. Using FTIR-ATR, it was possible to distinguish the rinds of M2 cheeses because they contained the highest concentrations of melanin. Thus, this study shows that the film with M2 showed the best mechanical, chemical and antimicrobial properties for application in cheese.

Nanocomposite starch films: Cytotoxicity studies and their application as cheese packaging

This work focuses on the development of starch-based nanocomposite films containing AgNPs obtained by different green synthesis techniques, the characterization of their relevant properties, the study of their cytotoxicity and their application as food packaging on cheese.AgNPs were obtained by different green synthesis techniques: AgNP in situ and AgNP L. The incorporation of AgNP L improved the barrier properties of nanocomposite films, since water vapor permeability decreased (0.63 ± 0.07 × 10−10 g/m s Pa) compared to films containing AgNPs in situ (1.9 ± 0.1 × 10−10 g/m s Pa), while the UV–vis barrier capacity was higher (371.5 ± 15.6 and 314.1 ± 14.7, respectively). Films with AgNPs synthesized in situ were less cytotoxic for the Caco-2/TC7 line (90% viability) in comparison with films containing AgNPs synthesized with lemon juice (AgNP L). Vero cells were susceptible to adhesion problems on both control and nanocomposite films. Likewise, the differences observed between monocytes and macrophage THP-1 cells may be associated with the expression of different markers. Then, active packages were developed by thermo-sealing the films. The nanocomposite samples were able to extend the shelf life of cheese by 7 days, but the CL and AgNP L films were more effective, probably due to the synergistic effect of the active compounds present in the lemon juice and the low pH of the film-forming suspension. Finally, production costs and the current legislative framework for this type of material were revised.