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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
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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

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