Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.
J Dairy Sci
; 94(4): 1697-704, 2011 Apr.
Article
em En
| MEDLINE
| ID: mdl-21426957
ABSTRACT
The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. The cell loads of spoilage and useful microorganisms were monitored during a refrigerated storage period. Moreover, cheese sensory quality (i.e., odor, color, consistency, and overall quality) was evaluated by means of a panel test. Results showed that the active packaging system markedly increased the shelf life of Fior di Latte cheese, due to the ability of silver cations to control microbial proliferation, without affecting the functional dairy microbiota and the sensory characteristics of the product. The active packaging system developed in this work could be used to prolong the shelf life of Fior di Latte and boost its distribution beyond local market borders.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Prata
/
Queijo
/
Nanopartículas Metálicas
/
Conservação de Alimentos
Tipo de estudo:
Evaluation_studies
Idioma:
En
Revista:
J Dairy Sci
Ano de publicação:
2011
Tipo de documento:
Article
País de afiliação:
Itália