A Sustainable and Edible Solution for Cheese Packaging: Active Films with Natamycin and Nisin

Abstract

The search for substitutes for synthetic polymers in food packaging has received significant attention from both researchers and the industrial sector. A promising approach involves utilizing edible films based on tapioca starch and zein that can exhibit active properties by integrating natural antimicrobial agents like natamycin and nisin. This study aimed the following: (1) evaluate the impact of different proportions of natamycin and nisin (from 0 to 13.5 and 3.4 mg/100 g film forming solution respectively) on the mechanical characteristics and antimicrobial efficacy of edible films derived from tapioca starch and zein, (2) select films with optimized mechanical and antimicrobial properties for application in packaging and separating slices of Cheddar cheese during storage under abuse temperature (12°C) for 6 weeks, and (3) assess the potential of the films to prevent pre- and post-packaging contamination with a mixed culture of S. cerevisiae and L. innocua, and study the microbiological shelf life and the sensory attributes of the cheese. Findings revealed that nisin functioned as a plasticizer in the absence of natamycin, whereas the presence of natamycin mitigated this effect, leading to increased film rigidity. Additionally, films containing antimicrobials effectively reduced microbial populations, achieving a 7-log reduction by the end of the storage period compared to control films. In practical application, it was observed that films incorporating antimicrobials prolonged the microbiological shelf life of sliced Cheddar cheese by up to three weeks compared to commercial counterparts, with no notable alterations in the cheese’s organoleptic properties during storage. Edible films derived from tapioca starch and zein with natural antimicrobials offer an effective alternative to synthetic polymer packaging for sliced Cheddar cheese.