Hostname: page-component-848d4c4894-sjtt6 Total loading time: 0 Render date: 2024-07-03T01:18:36.698Z Has data issue: false hasContentIssue false
  • English
  • Français

Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life

Published online by Cambridge University Press:  23 May 2022

Jéssica Barrionuevo Ressutte ,
Tascila Ferreira da Silva Saranti ,
Márcia Regina de Moura ,
Magali Soares dos Santos Pozza ,
Mônica Regina da Silva Scapim ,
Ana Paula Stafussa  and
Grasiele Scaramal Madrona
Jéssica Barrionuevo Ressutte
Affiliation:
Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
Tascila Ferreira da Silva Saranti
Affiliation:
Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil
Márcia Regina de Moura
Affiliation:
Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil
Magali Soares dos Santos Pozza
Affiliation:
Department of Zootechnics, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
Mônica Regina da Silva Scapim
Affiliation:
Department of Food Engineering, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
Ana Paula Stafussa
Affiliation:
Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
Grasiele Scaramal Madrona*
Affiliation:
Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil
*
Author for correspondence: Grasiele S. Madrona, Email: gsmadrona@uem.br
Get access Rights & Permissions [Opens in a new window]

Abstract

Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscopy (sem) analysis that the film has a homogeneous appearance, and the crosslinking between citric acid and chitosan was confirmed by the Fourier transform infrared spectroscopy (FTIR) analysis. The cheese with chitosan-based film presented lower weight loss (5.2%) and showed antimicrobial activity against aerobic mesophilic bacteria. All samples showed high rates of sensorial acceptability (>79%), with no significant differences between them. It is apparent that the chitosan film maintained the typical cheese characteristics. Therefore, chitosan and citric acid film can be used to improve the characteristics of matured cheese and extend its shelf life.

Keywords

Active packagingcheesefood packaginglactic cultureshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 2 , May 2022 , pp. 201 - 207
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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

Akter, N, Khan, RA, Tuhin, MO, Haque, ME, Nurnabi, M, Parvin, F and Islam, R (2012) Thermomechanical, barrier, and morphological properties of chitosan-reinforced starch-based biodegradable composite films. Journal of Thermoplastic Composite Materials 27, 933–948.CrossRefGoogle Scholar
Alonso, D, Gimeno, M, Olayo, R, Vázquez-Torres, H, Sepúlveda-Sánchez, JD and Shirai, K (2009) Cross-linking chitosan into UV-irradiated cellulose fibers for the preparation of antimicrobial-finished textiles. Carbohydrate Polymers 77, 536–543.CrossRefGoogle Scholar
AOAC – Association of Official Analysis Chemists International (2016) Official Methods of Analysis, Microbiological Methods, 20th Edn. AOAC, Gaithersburg, MD, USAGoogle Scholar
Astm Standard E96-80 (1980) Standard Test Method for Water Vapor Transmission of Materials. Philadelphia: ASTM International.Google Scholar
Cerqueira, MA, Sousa-Gallagher, MJ, Macedo, I, Rodriguez-Aguilera, R, Souza, BWS, Teixeira, JÁ and Vicente, AA (2010) Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese. Journal of Food Engineering 97, 87–94.CrossRefGoogle Scholar
El-Sesi, AS, Gapr, AE-SM and Kamaly, KM (2015) Use of chitosan as an edible coating in RAS cheese. Biolife 3, 564–570.CrossRefGoogle Scholar
Espitia, PJP, Avena-Bustillos, RJ, Du, W-X, Teófilo, RF, Soares, NFF and McHugh, TH (2014) Optimal antimicrobial formulation and physical-mechanical properties of edible films based on açaí and pectin for food preservation. Food Packaging and Shelf Life 2, 38–49.CrossRefGoogle Scholar
Furtado, MM and Lourenço, JPM (1994) Tecnologia de queijos: manual técnico para produção industrial de queijos, 1st Edn. São Paulo: Dimepar.Google Scholar
Gontard, N, Guilbert, S and Cuq, J-L (1992) Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. Journal of Food Science 57, 190–195.CrossRefGoogle Scholar
Hafsa, J, Smach, MA, Khedher, MRB, Charfeddine, B, Limem, K, Majdoub, H and Rouatbi, S (2016) Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil. LWT – Food Science and Technology 68, 356–364.CrossRefGoogle Scholar
Hatti-Kaul, R, Chen, L, Dishisha, T and Enshasy, HE (2018) Lactic acid bacteria: from starter cultures to producers of chemicals. FEMS Microbiology Letters 365, 1–20.CrossRefGoogle ScholarPubMed
Krajewska, B, Wydro, P and Jánczyk, A (2011) Probing the modes of antibacterial activity of chitosan. Effects of pH and molecular weight on chitosan interactions with membrane lipids in Langmuir films. Biomacromolecules 12, 4144–4152.CrossRefGoogle ScholarPubMed
López-Mata, MA, Ruiz-Cruz, S, Silva-Beltrán, NP, Ornelas-Paz, JJ, Zamudio-Flores, PB and Burruel-Ibarra, SE (2013) Physicochemical, antimicrobial and antioxidant properties of chitosan films incorporated with carvacrol. Molecules 18, 13735–13753.CrossRefGoogle ScholarPubMed
Lotfi, M, Tajik, H, Moradi, M, Forough, M, Divsalar, E and Kuswandi, B (2018) Nanostructured chitosan/monolaurin film: preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese. LWT – Food Science and Technology 92, 576–583.CrossRefGoogle Scholar
McDermott, A, Visentin, G, McParland, S, Berry, DP, Fenelon, MA and De Marchi, M (2016) Effectiveness of mid-infrared spectroscopy to predict the color of bovine milk and the relationship between milk color and traditional milk quality traits. Journal of Dairy Science 99, 1–7.CrossRefGoogle ScholarPubMed
Miranda, SP, Garnica, O, Lara-Sagahon, V and Cárdenas, G (2004) Water vapor permeability and mechanical properties of chitosan composite films. Journal of the Chilean Chemical Society 49, 173–178.Google Scholar
Monterrey, ES and Sobral, PJA (1999) Caracterização de propriedades mecânicas e óticas de biofilmes a base de proteínas miofibrilares de tilápia do nilo usando uma metodologia de superfície-resposta. Ciência e Tecnologia de Alimentos 19, 294–301.CrossRefGoogle Scholar
Pereira, DBC, Silva, PHF, Costa Junior, LCG and Oliveira, LL (2001) Físico-química do leite e derivados: métodos analíticos, 2nd Edn. Juiz de Fora: EPAMIG.Google Scholar
Priyadarshi, R, Sauraj, KB and Negi, YS (2018) Chitosan film incorporated with citric acid and glycerol as an active packaging material for extension of green chilli shelf life. Carbohydrate Polymers 195, 329–338.CrossRefGoogle ScholarPubMed
Qiu, X, Chen, S, Liu, G and Yang, Q (2014) Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract. Food Chemistry 162, 156–160.CrossRefGoogle ScholarPubMed
Silva, F, Silva, G, Tonial, IB and Castro-Cislaghi, FP (2015) Qualidade microbiológica e físico-química de queijos coloniais com e sem inspeção, comercializados no sudoeste do Paraná. Boletim Centro de Pesquisa de Processamento de Alimentos 33, 32–42.Google Scholar
Silva, N, Junqueira, VCA, Silveira, NFA, Taniwaki, MH, Gomes, RAR and Okazaki, MM (2017) Manual de métodos de análise microbiológica de alimentos e água, 5th Edn. São Paulo: Blucher.Google Scholar
Siripatrawan, U and Kaewklin, P (2018) Fabrication and characterization of chitosan-titanium dioxide nanocomposite film as ethylene scavenging and antimicrobial active food packaging. Food Hydrocolloids 84, 125–134.CrossRefGoogle Scholar
Teixeira, E, Meinert, EM and Barbetta, PA (1987) Análise sensorial de alimentos, 1st Edn. Florianópolis: UFSC.Google Scholar
Tonhi, E and Plepis, AMG (2002) Obtenção e caracterização de blendas colágeno-quitosana. Quimica Nova 25, 943–948.CrossRefGoogle Scholar
Youssef, AM, El-Sayed, SM, El-Sayed, HS, Salama, HH and Dufresne, A (2016) Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film. Carbohydrate Polymers 151, 9–19.CrossRefGoogle ScholarPubMed
Zhang, L, Zhang, Z, Chen, Y, Ma, X and Xia, M (2021) Chitosan and procyanidin composite films with high antioxidant activity and pH responsivity for cheese packaging. Food Chemistry 338, 128013.CrossRefGoogle ScholarPubMed