Investigating microbial properties of traditional Iranian white cheese packed in active LDPE films incorporating metallic and organoclay nanoparticles

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia Iran

2 Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia Iran

3 Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, Iran

4 Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

5 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

Abstract

Iranian white Cheese is a traditional type of cheese in Iran which is popular and widely consumed because of its pleasant organoleptic properties. To manufacture this cheese, raw milk is heated below pasteurization temperature, therefore, pathogenic and spoilage bacteria remain and cause several diseases in public health. In this research three kinds of nanocomposite films based on LDPE incorporated 1) Ag, CuO, ZnO, 2) Cloisite 15A, Cloisite 20A, Cloisite 30B that produced by extrusion method were used for packaging of the cheese and kept in 4°C during 28 days. Data analysis carried out using SPSS statistical software based on a completely randomized design. The results showed the nanocomposite films incorporated with metal nanoparticles had a significant decrease in the growth of Staphylococcus aureus, coliform, mold and yeast after 28 days, while, the growth of lactic acid bacteria decreased but less than control film. Sensory properties of cheese samples packed in active films were not significantly changed. However, physicochemical characteristics such as pH and moisture content were affected significantly by active films. Overall migration of packaging active films in food simulants were within amounts allowed by national and international legislations.

Graphical Abstract

Investigating microbial properties of traditional Iranian white cheese packed in active LDPE films incorporating metallic and organoclay nanoparticles

Keywords


[1] A. Madadlou, M. E. Mousavi and J.Farmani, The influence of brine concentration on chemical composition and texture of Iranian white cheese. J. Food Eng., 81 (2007) 330-335.
[2] M. R. Edalatian, M. B. H. Najafi, Mortazavi, Á. Alegría, M. R. Nassiri, M. R. Bassami and B. Mayo, Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Sci., Technol. 92 (2012), 75-90.
[3] H. Mirzaei, A. G. Khosroshahi and G. Karim, The microbiological and chemical quality of traditional Lighvan cheese (white cheese in brine) produced in Tabriz, Iran. J. Anim. Vet. Adv., 7 (2008) 1594-1599.
[4] S. Chavoshizadeh, S. Pirsa and F. Mohtarami, Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole nanocomposite. Food Pack. Shelf. Life., 24 (2020) 100-105.
[5] H. M. De Azeredo, Nanocomposites for food packaging applications. Food Res. Int., 42 (2009), 1240-1253.
[6] C. O. N. T. E. Costa, A. Conte, G. G. Buonocore and M. A. Del Nobile, Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad. Int. J. Food Microbiol., 148 (2011) 164-167.
[7] F. Ghasemi, S. Pirsa, M. Alizadeh and F. Mohtarami, Extraction and determination of volatile organic acid concentration in pomegranate, sour cherry, and red grape juices by PPy-Ag nanocomposite fiber for authentication. Sep. Sci. Technol., 53 (2018) 117-125.
[8] J. E. Bruna, A. Peñaloza, A. Guarda, F. Rodríguez and M. J. Galotto, Development of MtCu2+/LDPE nanocomposites with antimicrobial activity for potential use in food packaging. Appl. Clay Sci., 58 (2012) 79-87.
[9] P. J. P. Espitia, N. D. F. F. Soares, J. S. Dos Reis Coimbrade, N. J. Andrade, R. S. Cruz and E. A. Medeiros, Zinc oxide nanoparticles: synthesis, antimicrobial activity and food packaging applications. Food Bioprocess Technol., 5 (2012) 1447-1464.
[10] S. Pirsa and T. Shamusi, Intelligent and active packaging of chicken thigh meat by conducting nano structure cellulose-polypyrrole-ZnO film. Mater. Sci. Eng: C., 102 (2019) 798-809.
[11] S. Pirsa, F. Mohtarami and S. Kalantari, Preparation of biodegradable composite starch/tragacanth gum/Nanoclay film and study of its physicochemical and mechanical properties. Chem. Rev. Lett., 3 (2020) 98-103.
[12] S. Pirsa, I. Karimi Sani and S. Khodayvandi, Design and fabrication of starch‐nano clay composite films loaded with methyl orange and bromocresol green for determination of spoilage in milk package. Polym. Adv. Technol., 29 (2018) 2750-2758.
[13] R. Nigmatullin, F. Gao and V. Konovalova, Polymer-layered silicate nanocomposites in the design of antimicrobial materials. J. Mate. Sci., 43 (2008) 5728-5733.
[14] K. Malachová, P. Praus, Z. Rybková and O. Kozák, Antibacterial and antifungal activities of silver, copper and zinc montmorillonites. Appl. Clay Sci., 53(2011) 642-645.
[15] S. Dehghani, S. H. Peighambardoust, S. J. Peighambardoust, S. V. Hosseini and J. M. Regenstein, Improved mechanical and antibacterial properties of active LDPE films prepared with combination of Ag, ZnO and CuO nanoparticles. Food. Pack.Shelf. Life., 22 (2019) 100-109.
[16] S. H. Fasihnia, S. H. Peighambardoust and S. J. Peighambardoust, Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application. J. Food Process. Preserv., 42 (2018) e13488.
[17] H. Mirzaei, Microbiological changes in Lighvan cheese throughout its manufacture and ripening. African J. Microbiol. Res., 5 (2011) 1609-1614.
[18] FIL-IDF Standard 104 A. (1984). Determination of the pH of the serum. Potentiometric method. Int. Dairy Fed.
[19] FIL-IDF Standard 4 A. (1982). Cheese and processed cheese. Determination of the total solids content (reference method). Int. Dairy Fed.
[20] R. N. R. Akhgar, J. Hesari and S. A. Damirchi, Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese. Czech J. Food Sci., 34 (2016) 173-179.
[21] EFSA Scientific Committee. Guidance on the risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain. EFSA J. 9(2011) 21-40.
[22] DIRECTIVE, H. A. T. Council Directive 85/572/EEC of 19 December 1985 laying down the list of simulants to be used for testing migration of constituents of plastic materials and articles intended to come into contact with foodstuffs. Off. J. L. 372(31/12) (1985) 0014-0021.
[23] Y. Echegoyen and C. Nerín, Nanoparticle release from nano-silver antimicrobial food containers. Food Chem. Toxicol., 62 (2013) 16-22.
[24] F. Beigmohammadi, S. H. Peighambardoust, J. Hesari, S. Azadmard-Damirchi, S. J. Peighambardoust and N. K. Khosrowshahi, Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese. LWT-Food Sci. Technol., 65 (2016) 106-111.
[25] F. Fox, T. Guinee, T. Cogan and P. McSweeney, Fundamentals of Cheese Science (Gaithersburg, Maryland, USA. (2000). pp 536-539.
[26] Z. G. Ceylan, H. Turkoglu and K. S. Dayisoylu, The microbiological and chemical quality of sikma cheese produced in Turkey. Pak. J. Nutr., 2 (2003) 95-97.
[27] Institute of Standards and Industrial Research of Iran. (2006). Cheese General Specification. ISIRI Number 2344. htpp://www.isiri.org.
[28] B. Panea, G. Ripoll, J. González, Á. Fernández-Cuello and P. Albertí. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. J. Food. Eng., 123 (2014) 104-112.
[29] M. Gumiero, D. Peressini, A. Pizzariello, A. Sensidoni, L. Iacumin, G. Comi and R.Toniolo, Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. Food Chem., 138(2013) 1633-1640.
[30] A. L. Incoronato, A. Conte, G. G. Buonocore and M. A. Del Nobile, Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese. J. Dairy. Sci., 94 (2011) 1697-1704.
[31] M. Sinigaglia, A. Bevilacqua, M. R. Corbo, S. Pati and M. A. Del Nobile, Use of active compounds for prolonging the shelf life of mozzarella cheese. Int. Dairy. J., 18 (2008) 624-630.
[32] Institute of Standards and Industrial Research of Iran. (1994). Microbiological Specification for milk products. ISIRI Number 2406. htpp://www.isiri.org.
[33] A. Fernández, E. Soriano, P. Hernández‐Muñoz and R. Gavara, Migration of antimicrobial silver from composites of polylactide with silver zeolites. J. Food. Sci., 75 (2010) E186-E193.
[34] L. Psoni, N. Tzanetakis and E.Litopoulou-Tzanetaki, Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk. Food Microbiol., 20 (2003) 575-582.
[35] F. Tornuk, M. Hancer, O. Sagdic and H. Yetim, LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products. LWT-Food Sci. Technol., 64 (2015) 540-546.
[36] K. Rawat, S. Agarwal, A. Tyagi, A. K. Verma and H. B. Bohidar, Aspect ratio dependent cytotoxicity and antimicrobial properties of nanoclay. Appl. Biochem. Biotechnol., 174 (2014) 936-944.
[37] A. Llorens, E. Lloret, P. A. Picouet, R. Trbojevich and A. Fernandez, Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends Food Sci. Technol., 24 (2012) 19-25.