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Development and evaluation of antimicrobial natamycin‐incorporated film in gorgonzola cheese conservation |
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| Authors: | Talita Moreira de Oliveira Nilda de Fátima Ferreira Soares Rodrigo Magela Pereira Kátia de Freitas Fraga |
| Affiliation: | 1. Department of Food Technology, Universidade Federal de Vi?osa–Vi?osa–MG, 36570‐000, Brazil;2. Department of Food Technology, Universidade Federal de Vi?osa–Vi?osa–MG, 36570‐000, BrazilUniversidade Federal de Vi?osa–Departamento de Tecnologia de Alimentos, 36570‐000 Vi?osa‐MG Brazil |
| Abstract: | Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd. |
| Keywords: | natamycin cheese active packaging antimicrobial film |