Nanoemulsion-based spray-dried formulation of essential oils, whey protein isolate, and maltodextrin: An approach for antifungal preservation of grated mozzarella cheese

Abstract

An antifungal nanoemulsion-based formulation containing natural extracts encapsulated into whey protein isolate (WPI) and maltodextrin (MD) was spray-dried and applied on grated mozzarella cheese. Formulation efficiency was evaluated to extend the shelf-life and to inhibit spoilage fungi growth. The results of the spray-dried formulation (FP) showed a retention of 62% of the phenolic compounds, leading to a good encapsulation efficiency (72.3%). The sensory analysis results of grated mozzarella treated with FP revealed a powder concentration of ⩽2 g kg−1 was appreciated compared to the control. In situ evaluation of its antifungal capacity by challenge test revealed that FP showed an inhibitory effect similar to natamycin (FN) with a reduction of 3.4 log CFU g−1 after 56 days of storage (4 °C). The shelf-life result of grated mozzarella treated with FP and FN showed the onset of fungal growth on day 35 and day 56 in SA (air) and SL (nitrogen) packaging, respectively.