Cheese Packaging Research Articles

Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging.

The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products' hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging.

Упаковка бескорковых сыров: практические советы из многолетнего опыта

Упаковка бескорковых сыров: практические советы из многолетнего опыта

Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging

Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging

Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry

All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures.

This study presents, the development of a green method to produce rich in thymol natural zeolite (TO@NZ) nanostructures. This material was used to prepare sodium-alginate/glycerol/xTO@NZ (ALG/G/TO@NZ) nanocomposite active films for the packaging of soft cheese to extend its shelf-life. Differential scanning calorimetry (DSC), X-ray analysis (XRD), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) instruments were used for the characterization of such nanostructures and films, to identify the thymol adsorbed amount, to investigate the thermal behaviour, and to confirm the dispersion of nanostructure powder into the polymer matrix. Water vapor transmission rate, oxygen permeation analyzer, tensile measurements, antioxidant measurements, and antimicrobial measurements were used to estimate the film’s water and oxygen barrier, mechanical properties, nanostructure’s nanoreinforcement activity, antioxidant and antimicrobial activity. The findings from the study revealed that ALG/G/TO@NZ nanocomposite film could be used as an active packaging film for foods with enhanced, mechanical properties, oxygen and water barrier, antioxidant and antimicrobial activity, and it is capable of extending food shelf-life.

GO Orleans develops coating from whey

On July 29, AIMPLAS announced a project to turn whey into shelf-life extending coatings for the packaging of cheese.

Synthesis of CuO nanoparticles stabilized with gelatin for potential use in food packaging applications

In the present study, a method for the synthesis of gelatin-stabilized copper oxide nanoparticles was developed. Synthesis was carried out by direct chemical precipitation. Copper sulfate, chloride, and acetate were used as precursors for the copper oxide synthesis. Gelatin was used as a stabilizer. It was found that the formation of monophase copper oxide II only occurred when copper acetate was used as a precursor. Our results showed that particles of the smallest diameter are formed in an aqueous medium (18 ± 6 nm), and those of th largest diameter—in an isobutanol medium (370 ± 131 nm). According to the photon correlation spectroscopy data, copper oxide nanoparticles synthesized in an aqueous medium were highly stable and had a monomodal size distribution with an average hydrodynamic radius of 61 nm. The study of the pH effect on the colloidal stability of copper oxide nanoparticles showed that the sample was stable in the pH range of 6.8 to 11.98. A possible mechanism for the pH influence on the stability of copper oxide nanoparticles is described. The effect of the ionic strength of the solution on the stability of the CuO nanoparticles sol was also studied, and the results showed that Ca2+ ions had the greatest effect on the sample stability. IR spectroscopy showed that the interaction of CuO nanoparticles with gelatin occurred through the hydroxyl group. It was found that CuO nanoparticles stabilized with gelatin have a fungicidal activity at concentration equivalent 2.5 · 10−3 mol/L and as a material for food nanopackaging can provide an increase in the shelf life of products on the example of strawberries and tomatoes. We investigated the possibility of using methylcellulose films modified with CuO nanoparticles for packaging and storage of hard cheese “Holland”. The distribution of CuO nanoparticles in the methylcellulose film was uniform. We found that methylcellulose films modified with CuO nanoparticles inhibited the growth and development of QMAFAM, coliforms, yeast and mold in experimental cheese sa mples. Our research has shown that during the cheese storage in thermostat at 35 ± 1 °C for 7 days, CuO nanoparticles migrated to the product from the film. Nevertheless, it is worth noting that the maximum change in the concentration of copper in the experimental samples was only 0.12 µg/mg, which is not a toxic concentration. In general, the small value of migration of CuO nanoparticles confirms the high stability of the developed preparation. Our results indicated that the CuO nanoparticles stabilized with gelatin have a high potential for use in food packaging – both as an independent nanofilm and as part of other packaging materials.

Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging

Ultrafine fiber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (w/v) were produced and evaluated for antimicrobial potential against the bacteria Escherichia coli, Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus. The membranes were applied in simulated cream cheese packaging and characterized by morphological, thermal, structural, antimicrobial and wettability analysis. The addition of PPEO reduced the diameter of fibers and increased the initial degradation temperature in relation to pure PPEO. The PPEO presented myrcene as major component and had antimicrobial action for S. aureus and L. monocytogenes. The membranes applied to the cream cheese packaging showed inhibitory effect on the 21st day of storage, for L. monocytogenes. For S. aureus, the membranes inhibited the growth of the colonies on days 14 and 21, with reductions of 30 and 62%, respectively. Finally, the ultrafine membranes had hydrophobic character.

Fabrication of active whey Protein isolate/oleic acid emulsion based film as a promising bio-material for cheese packaging.

Emulsion is a colloidal dispersion for delivering natural antimicrobial, antioxidant, and bioactive compounds to improve the product's quality. The present study aimed to develop the active emulsion film based on whey protein isolate (WPI) by adding oleic acid (OA) (0, 10, and 20% w/w) and green tea extract (GTE) (0 and 0.5% w/v) for cheese packaging. Results showed that the opacity, flexibility, and water barrier properties of WPI hydrogel-based film were significantly increased by adding 10% OA. Active release from emulsion-based films was governed by pH and the nature of food model systems. The minimum release occurred in the acidic food model system. After 5 h exposure in the acid food model system, the obtained release from the active film containing OA 0, 10, and 20% was 52.39, 48.97, and 57.24% of incorporated GTE, respectively. The log reduction value (LRV) of active emulsion film against bacteria was significantly affected by the food model system. Moreover, packed lactic coagulated cheese delivered more phenolic compound of GTE than processed spread cheese. Korsmeyer-Peppas model and Weibull with lag were suggested as appropriate models to forecast the release kinetic of GTE.

Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese

The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7 °C for 8 days and microbial specifications (i.e., total mesophilic count, total psychrophilic count, lactic acid bacteria, and yeast-mold), pH, weight loss, and sensory properties were examined. The results of the agar spot diffusion assay represented inhibitory effects of CMC-N coating solution on Aspergillus flavus, A. fumigatus, A. niger, Penicillium citrinum, and Candida albicans. In HMMC, the natamycin-free CMC coating caused a significant decrease (p < 0.05) in all microbial groups, while the addition of natamycin to the coating only reduced the count of mold and yeast. As a result, the coating with natamycin at 0.05 and 0.5% represented a 0.6 and 0.9 log cycle reduction in yeast-mold populations, respectively. Based on the total mesophilic count, the control samples reached the 7 log CFU/g on day 4, indicating a 4-day shelf life of HMMC, while in HMMC coated with and without natamycin this limit was achieved on the 8th day of storage, which indicates that the coatings have doubled the HMMC shelf life.

Effect of antibacterial nanocomposite film on the preservation of cheese

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.

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound.

The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.

Determining the Effectiveness of Some Plant Extracts in Prolonging the Storage Life of Soft Cheese

The current study aims to manufacture edible gelatin membranes with added vegetable alcohol extracts of thyme and green tea, noting the inhibition of negative e bacteria. Escherichia Coli and the positive pigment of staphylococcus aureus at concentration (0.100, 0.250, 0.500, 0.750, 1.000 mg). In addition to determining the effect of alcoholic plant extracts on the micro-content of soft cheese stored for 14 days and at a temperature of 7°C. Where microbial changes were observed through which 4 transactions of soft cheese were used and the treatment (T1) soft cheese was treated (T2) soft cheese wrapped in gelato membranes (T3) soft cheese coated with gluten membranes added to the green alcohol extract (T4) Soft cheese coated with gelatin membranes added to it alcohol thyme extract, the results of the experiment indicated changes where the total number of bacteria reached the end of the storage period of the treatment T1 55× T2 76 × T3 77 × T4 79 × , while the preparation of proteolytic bacteria to the end of the storage period was for the treatment T1 44 × T3 40 × and T4 32 × while T2 gave low results The lipolytic bacteria gave low results for T1and T3 transactions compared to T2 and T4 transactions, while yeasts and rot to the end of the storage period for the T1 and T3 transactions gave low results compared to T2 and T4 transactions. Cheese packaging transactions have prolonged the storage life and reflected the results of the sensory evaluation of the packaged transactions compared to the uncoated transaction and we observed the superiority of the coated cheese by obtaining higher grades during the storage period.

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese.

The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.

Application of Furcellaran Nanocomposite Film as Packaging of Cheese.

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 °C was investigated. Surface adhesion and quantification of viable adherent cells, detachment of adherent cells, biofilm viable cell count during long incubation periods and total cell count were investigated. Biofilm formation and detachment of viable cells during storage occurred at all times studied in the presence of whey. Thus, improvements in the hygiene of the packaging process are strongly recommended.

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese

In recent years, there has been a serious need to develop and test new biodegradable packaging. Therefore, furcellaran (FUR) and whey protein isolate (WPI) films containing pu-erh (PE) or green tea (GT) extracts were prepared in this study. The effect of the extracts on the structure, rheological and mechanical properties, and antioxidant and antimicrobial activity of FUR/WPI films was tested. The films were applied as packaging of an acid-curd cheese (quark). Water content, pH, water activity, and microbiological and organoleptic quality of cheese were examined. The storage loss modulus increased with the PE addition as well as tensile strength (by 1.37 MPa) and antioxidant activity (by 42.5 percentage points). The GT addition caused no changes in rheological properties but did affect tensile strength (an increase by 1.33 MPa), elongation at break values (a decrease by 7.08 percentage points), and antioxidant activity (an increase by 39.33 percentage points). The FUR/WPI with GT revealed bacteriostatic effect against Staphylococcus aureus. The number of Lactococcus and total bacteria count decreased in almost all cheeses during storage (approximately by 1–2 log cfu g−1), except FUR/WPI + PE. The yeast count increased during storage in all samples (approximately by 4.3–5.5 log cfu g−1), regardless of packaging used. Most of the examined films had a negative influence on organoleptic quality of cheese, especially after storage. Therefore, they were found not to be appropriate as packaging of an acid-curd cheese. However, this research did enable the obtaining of a new edible film with good mechanical properties—the FUR/WPI + PE film.

Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

Effect of Vacuum Packaging on Chewiness of &amp;lt;i&amp;gt;Kradi&amp;lt;/i&amp;gt; Cheese Stored at Different Temperatures

In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20^th day whereas in normal packed samples it decreased to 23.11 N.mm on 15^th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16^th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14^th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.