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Multifunctional bionanocomposites have been prepared by loading chitosan matrix with silver-montmorillonite antimicrobial nanoparticles obtained by replacing Na(+) ions of natural montmorillonite with silver ions. This filler has been chosen for its twofold advantage to serve as silver supporting material and to confer new and better performance to the obtained material. It has been proved that the achievement of the intercalation of chitosan into the silicate galleries of montomorillonite as well as the interaction between chitosan and Ag ions and silver particles lead to an enhancement of the thermal stability, to an improvement of mechanical strengths and to a reduction of the liquid water uptake of the obtained bionanocomposites. Results also show that silver ions are released in a steady and prolonged manner providing, after 24 h, a significant reduction in the microbial growth of Pseudomonas spp., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

The aim of this study was to evaluate the effects of a bio-based coating containing silver-montmorillonite nanoparticles combined with modified-atmosphere packaging (MAP) on microbial and sensory quality decay of Fior di latte cheese. Different concentrations of silver nanoparticles (0.25, 0.50, and 1.00 mg/mL) were dispersed in a sodium alginic acid solution (8% wt/vol) before coating the cheese. Modified-atmosphere packaging was made up of 30% CO(2), 5% O(2), and 65% N(2). The combination of silver-based nanocomposite coating and MAP enhanced Fior di latte cheese shelf life. In particular, product stored in the traditional packaging showed a shelf life of about 3 d, whereas coated cheese stored under MAP reached a shelf life of more than 5 d, regardless of the concentration of silver nanoparticles. The synergistic effects between antimicrobial nanoparticles and initial headspace conditions in the package could allow diffusion of dairy products beyond the local area., (Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

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., (Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)