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Artículo

Innovation in cheese preservation: Antimicrobial starch-based films produced by casting and thermo-compression techniques

Berti, SofiaIcon ; González Martínez, Chelo; Flores, Silvia KarinaIcon ; Jagus, Rosa Juana
Fecha de publicación: 12/2024
Editorial: Emerald
Revista: British Food Journal (1966)
ISSN: 0007-070X
e-ISSN: 1758-4108
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Recubrimientos y Películas; Alimentos y Bebidas

Resumen

Purpose This is one of the innovative studies that performs a comparative study of active and biodegradable starch-based films containing natamycin, produced by casting and thermo-compression methods to improve the microbiological stability of Argentinian Port Salut cheese. Design/methodology/approach Barrier and diffusion tests were carried out in order to evaluate the effectiveness of the films as antifungal packaging. Findings Films exhibited strong barrier action, with cast films proving to be the most effective yeast inhibitors. In the diffusion test, both types of films loaded with natamycin demonstrated a decrease in Zygosaccharomyces bailii counts after 48 h. Casting films significantly reduced Zygosaccharomyces rouxii and Saccharomyces cerevisiae counts after 48 h, while thermo-compression films partially inhibited yeasts. Casting films presented the most effective antimicrobial action in protecting cheese against yeast contamination. Originality/value This study provides a comparative analysis of the impact of processing methods on the properties of starch-based films incorporating the natural antimicrobial, natamycin. This research studies edible films based on tapioca starch, with or without natamycin, produced by means of casting and thermo-compression techniques, and compares the films antimicrobial properties against Z. bailli, Z. rouxii and S. cerevisiae using model systems and Argentinian Port Salut cheese.
Palabras clave: EDIBLE FILMS , CASTING AND THERMO-COMPRESSION , NATAMYCIN , PORT SALUT CHEESE , YEAST SPOILAGE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/254151
DOI: https://doi.org/10.1108/BFJ-04-2024-0350
URL: https://www.emerald.com/insight/content/doi/10.1108/bfj-04-2024-0350/full/html
Colecciones
Articulos(INTECIN)
Articulos de INST.D/TEC.Y CS.DE LA ING."HILARIO FERNANDEZ LONG"
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Berti, Sofia; González Martínez, Chelo; Flores, Silvia Karina; Jagus, Rosa Juana; Innovation in cheese preservation: Antimicrobial starch-based films produced by casting and thermo-compression techniques; Emerald; British Food Journal (1966); 12-2024; 1-7
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