Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-23T00:33:13.582Z Has data issue: false hasContentIssue false
  • English
  • Français

Packaging optimisation to prolong the shelf life of fiordilatte cheese

Published online by Cambridge University Press:  28 January 2015

Marianna Mastromatteo ,
Annalisa Lucera ,
Daniela Esposto ,
Amalia Conte ,
Michele Faccia ,
Angelo Vittorio Zambrini  and
Matteo Alessandro Del Nobile
Marianna Mastromatteo
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Annalisa Lucera
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Daniela Esposto
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Amalia Conte
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Michele Faccia
Affiliation:
Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A – 70126 Bari, Italy
Angelo Vittorio Zambrini
Affiliation:
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy
Matteo Alessandro Del Nobile*
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.

Keywords

Fiordilattemodified atmosphere packaging (MAP)active coatingshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 143 - 151
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aloui, H, Khwaldia, K, Licciardello, F, Mazzaglia, A, Muratore, G, Hamdi, M & Restuccia, C 2014 Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates. International Journal of Food Microbiology 170 21–28Google Scholar
Alves, RMV, De Luca, S, Grigoli, CI, Van Dender, AGF & De Assis, FF 1996 Stability of sliced Mozzarella cheese in modified-atmosphere packaging. Journal of Food Protection 59 838–844Google Scholar
Anonimous 1997. Ministry of Agriculture, Livestock and Supply. Ordinance no 364 of September 4, 1997. Provides for Technical Regulation for fixing identity and quality of the mozzarella cheese. Official Gazette,N0 172. September 8, 1997, section I.Google Scholar
Azza, MM & Ahmed, HF 2010 Effect of potassium sorbate and/or probiotic bacteria on spoilage bacteria during cold storage of soft cheese. Global Veterinaria 4 483–488Google Scholar
Bishop, JR & White, CH 1986 Assessment of dairy product quality and potential shelf life – A review. Journal of Food Protection 49 739–753Google Scholar
Brody, AL 2001 Say cheese and package it, please! Food Technology 55 76–77Google Scholar
Cagri, A, Uspunol, Z & Ryser, E 2004 Antimicrobial edible films and coating. Journal of Food Protection 67 833–848Google Scholar
Cantoni, C, Iacumin, L & Comi, G 2003 Alterazione giallo-arancio di Mozzarella (yellow-orange alteration of Mozzarella). Industrie Alimentari 42 134–136Google Scholar
Cava, R, Nowak, E, Taboada, A & Marin-Iniesta, F 2007 Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milk. Journal of Food Protection 70 2757–2763Google Scholar
Conte, A, Scrocco, C, Sinigaglia, M & Del Nobile, MA 2007 Innovative active packaging systems to prolong the shelf life of Mozzarella cheese. Journal of Dairy Science 90 2126–2131CrossRefGoogle ScholarPubMed
Conte, A, Gammariello, D, Di Giulio, S, Attanasio, M & Del Nobile, MA 2009 Active coating and modified-atmosphere packaging to extend the shelf life of fior di latte cheese. Journal of Dairy Science 92 887–894Google Scholar
Corradini, C & Innocente, N 2002 Parametri chemiometrici e descrittori sensoriali del Montasio DOP. Notiziario Ersa 4 43–45Google Scholar
Daniels, AJ, Krishnamurthi, R & Rizvi, SSH 1985 A review of effect of carbon dioxide on microbial growth and food quality. Journal of Food Protection 48 532–537Google Scholar
Debeaufort, F, Quezada-Gallo, JA & Voilley, A 1998 Edible barriers: a solution to control water migration in foods. In Food Packaging, pp. 9–16 (Ed. Risch, SJ). Washington, DC: American Chemical SocietyGoogle Scholar
Del Nobile, MA, Gammariello, D, Conte, A & Attanasio, M 2009a A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life. Carbohydrate Polymers 78 151–156Google Scholar
Del Nobile, MA, Gammariello, D, Di Giulio, S & Conte, A 2009b Active coating to prolong the shelf life of Fior di latte cheese. Journal of Dairy Research 77 50–55Google Scholar
Del Nobile, MA, Gammariello, D, Di Giulio, S & Conte, A 2010 Active coating to prolong the shelf life of Fior di Latte chhese. Journal Dairy Research 77 50–55Google Scholar
Dermiki, M, Ntzimani, A, Badeka, A, Savvaidis, IN & Kontominas, MG 2008 Shelf-life extension and quality attributes of the whey cheese. LWT-Food Science and Technology 41 284–294CrossRefGoogle Scholar
de Ruig, WG & van den Berg, G 1985 Influence of the fungicides sorbate and natamycin in cheese coatings on the quality of the cheese. Netherlands Milk and Dairy Journal 39 165–172Google Scholar
Eliot, SC, Vuillemard, JC & Emond, JP 1998 Stability of shredded Mozzarella cheese under modified atmospheres. Journal of Food Science 63 1075–1080Google Scholar
Faccia, M, Trani, A & Di Luccia, A 2009 Relationships between milk quality and acidification in the production of table Mozzarella without starters. Journal of Dairy Science 92 4211–4217CrossRefGoogle ScholarPubMed
Faccia, M, Gammariello, D, Conte, A & Del Nobile, MA 2013 Pasta filata cheese: advances in processing and preservation. Handbook of Cheese in Health 6 251–260CrossRefGoogle Scholar
Farkye, NY, Kiely, LJ, Allshouse, RD & Kindstedt, PS 1991 Proteolysis in Mozzarella cheese during refrigerated storage. Journal of Dairy Science 74 1433–1438Google Scholar
Floros, JD, Nielsen, PV & Farkas, JK 2000 Advances in modified atmosphere and active packaging with applications in the dairy industry. Packaging of milk products. Bulletin of the International Dairy Federation 346 22–28Google Scholar
Gammariello, D, Conte, A, Attanasio, M & Del Nobile, MA 2009a Effect of modified atmospheres on microbiological and sensorial properties of Apulian fresh cheeses. African Journal of Microbiology Research 3 370–378Google Scholar
Gammariello, D, Conte, A, Di Giulio, S, Attanasio, M & Del Nobile, MA 2009b Shelf life of Stracciatella cheese under modified-atmosphere packaging. Journal of Dairy Science 92 483–490Google Scholar
Gammariello, D, Conte, A, Buonocore, GG & Del Nobile, MA 2011 Bio-based nanocomposite coating to preserve quality of Fior di Latte cheese. Journal of Diary Science 94 5298–5304CrossRefGoogle ScholarPubMed
Garabal, JI, Rodríguez-Alonso, P, Franco, D & Centeno, JA 2010 Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: effects of storage under vacuum and different modified atmospheres. Journal of Dairy Science 93 1868–1881CrossRefGoogle Scholar
Gonzales-Fandos, E, Sanz, S & Olarte, C 2000 Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology 17 407–414Google Scholar
Hotchkiss, JH, Werner, BG & Lee, EYC 2006 Addition of carbon dioxide to dairy products to improve quality: a comprehensive review. Food Science and Food Safety 5 158–168Google Scholar
Karabulut, OA, Lurie, S & Droby, S 2001 Evaluation of the use of sodium bicarbonate, potassium sorbate and yeast antagonists for decreasing postharvest decay of sweet cherries. Postharvest Biology and Technology 23 233–236Google Scholar
Kindstedt, PS 1993 Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese. Critical Review in Food Science and Nutrition 33 167Google Scholar
Kindstedt, PS 2004 Mozzarella cheese: 40 years of scientific advancement. International Journal of Dairy Technology 57 85–90CrossRefGoogle Scholar
King, AH 1983 Brown seaweed extracts (alginates). Food Hydrocolloid 2 115–188Google Scholar
Laurienzo, P, Malinconico, M, Pizzano, R, Manzo, C, Piciocchi, N, Sorrentino, A & Volpe, MG 2006 Natural polysaccharide-based gels for dairy food preservation. Journal Dairy Science 89 2856–2864CrossRefGoogle ScholarPubMed
Laurienzo, P, Malinconico, M, Mazzarella, G, Petitto, F, Piciocchi, N, Stefanile, R & Volpe, MG 2008 Water buffalo Mozzarella cheese stored in polysaccharide-gels: correlation between prolongation of the shelf life and physicochemical parameters. Journal Dairy Science 91 1317–1324Google Scholar
Lucera, A, Mastromatteo, M, Conte, A, Zambrini, AV, Faccia, M & Del Nobile, MA 2014. Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packaging and Shelf Life 1 25–29Google Scholar
Padgett, T, Han, IY & Dawson, PL 1998 Incorporation of food-grade antimicrobial compounds into biodegradable packaging films. Journal of Food Protection 61 1330–1335CrossRefGoogle ScholarPubMed
Pantaleao, I, Pintado, MME & Pocas, MFF 2007 Evaluation of two packaging systems for regional cheese. Food Chemistry 102 481–487Google Scholar
Papaioannou, G, Chouliara, I, Karatapanis, AE, Kontominas, MG & Savvaidis, IN 2007 Shelf-life of a Greek whey cheese under modified atmosphere packaging. International Dairy Journal 17 358–364Google Scholar
Parisi, S 2003 Evoluzione chimico-fisica e microbiologica nella conservazione di prodotti lattiero-caseari (Changes in physico-chemical and microbiological preservation of dairy products). Industrie Alimentari 42 249–259Google Scholar
Pranoto, Y, Salokhe, V & Rakshit, KS 2005 Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International 38 267–272Google Scholar
Ricke, SC 2003 Perspectives on the use of organic acid and short chain fatty acid as antimicrobials. Poultry Science 82 632–639Google Scholar
Salvadori del Prato 2001. The Agreement of Dairy Technology. Bologna: AgricoleGoogle Scholar
Sofos, JN & Busta, FF 1981 Antimicrobial activity of sorbate. Journal of Food Protection 44 614–622Google Scholar
Stanojevic, D, Comic, L, Stefanovic, O & Solujc-Sukdolak, S 2009 Antimicrobial effects of sodium benzoate, sodium nitrite and potassium sorbate and their synergistic action in vitro. Bulgarian Journal of Agriculture Science 15 307–311Google Scholar
Thomas, LV 2000 Preservatives. Sorbic acid. In Encyclopedia of Food Microbiology, pp. 1769–1776. (Eds Robinson, RK, Batt, CA & Patel, C). New York: Academic PressGoogle Scholar
Vodjani, F & Torres, JA 1989 Potassium sorbate permeability of polysaccharide films: chitosan, methylcellulose and hydroxypropyl methycellulose. Journal of Food Process Engineering 12 33–48Google Scholar
Volpe, MG, Malinconico, M, Varricchio, E & Paolucci, M 2010 Polysaccharides as biopolymers for food shelf life extension: Recent patents. Recent Patents on Food, Nutrition and Agriculture 2 129–139Google Scholar