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Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.

Authors :
Incoronato AL
Conte A
Buonocore GG
Del Nobile MA
Source :
Journal of dairy science [J Dairy Sci] 2011 Apr; Vol. 94 (4), pp. 1697-704.
Publication Year :
2011

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.<br /> (Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

Details

Language :
English
ISSN :
1525-3198
Volume :
94
Issue :
4
Database :
MEDLINE
Journal :
Journal of dairy science
Publication Type :
Academic Journal
Accession number :
21426957
Full Text :
https://doi.org/10.3168/jds.2010-3823