The aim of this work is to evaluate the effect of silver nanoparticles (Ag-NP) incorporated into a bio-based coating in combination with MAP (50% CO2, 50% N-2) to prolong the shelf life of Fiordilatte packaged with and without the traditional covering liquid. Main microbiological and sensorial attributes were monitored during storage at 8 degrees C until reaching the product unacceptability. The combination of active coating and MAP enhanced Fiordilatte shelf life that reached a value of about 10 days. Nevertheless, these treatments were effective only when the Fiordilatte was packaged in the brine. In fact, the combined effect of active coating and MAP without brine determined a shelf life value of about 6 days, due to a sensory unacceptability. The combination of simple coating and MAP determined a lower shelf life extension (5 days) compared to the control sample (4 days), regardless of the brine use. Thus, the experimental results suggested that the synergistic effect of Ag-NP in the coating, the presence of the covering liquid and proper initial headspace conditions could represent a valid preservation strategy to boost the diffusion of this dairy product beyond the local market. (C) 2014 Elsevier Ltd. All rights reserved.
Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging
Buonocore Giovanna Giuliana;
2015
Abstract
The aim of this work is to evaluate the effect of silver nanoparticles (Ag-NP) incorporated into a bio-based coating in combination with MAP (50% CO2, 50% N-2) to prolong the shelf life of Fiordilatte packaged with and without the traditional covering liquid. Main microbiological and sensorial attributes were monitored during storage at 8 degrees C until reaching the product unacceptability. The combination of active coating and MAP enhanced Fiordilatte shelf life that reached a value of about 10 days. Nevertheless, these treatments were effective only when the Fiordilatte was packaged in the brine. In fact, the combined effect of active coating and MAP without brine determined a shelf life value of about 6 days, due to a sensory unacceptability. The combination of simple coating and MAP determined a lower shelf life extension (5 days) compared to the control sample (4 days), regardless of the brine use. Thus, the experimental results suggested that the synergistic effect of Ag-NP in the coating, the presence of the covering liquid and proper initial headspace conditions could represent a valid preservation strategy to boost the diffusion of this dairy product beyond the local market. (C) 2014 Elsevier Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
