Bio-based nanocomposite coating to preserve quality of Fior di latte cheese

Abstract

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 1.00mg/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. © 2011 American Dairy Science Association.