Antimicrobial Activity of Cinnamaldehyde and Eugenol and Their Activity after Incorporation into Cellulose‐based Packaging Films

Cinnamaldehyde and eugenol were investigated for their antimicrobial activity against 10 pathogenic and spoilage bacteria and three strains of yeast, using an agar‐well diffusion assay. The minimum inhibitory concentrations (MICs) of these compounds were determined using an agar dilution method. Finally, cinnamaldehyde‐incorporated and eugenol‐incorporated methyl cellulose films were prepared to obtain active antimicrobial packaging materials. These antimicrobial cellulose‐based packaging films were investigated for antimicrobial activity against target microorganisms using both an agar‐disc diffusion technique and a vapour diffusion technique. At a concentration of 50 µl/ml, cinnamaldehyde and eugenol revealed antimicrobial activity against all test strains. They showed zones of inhibition, ranging from 8.7 to 30.1 mm in diameter. Eugenol and cinnamaldehyde possessed ‘moderate?strong inhibitory’ and ‘strong?highly strong inhibitory’ characteristics, respectively. With MICs of 0.78?50 µl/ml, cinnamaldehyde and eugenol also inhibited the growth of all test microorganisms. Among the test microorganisms, Aeromonas hydrophila and Enterococcus faecalis were the most sensitive to cinnamaldehyde and eugenol. Cinnamaldehyde showed lower MICs against all test strains than those of eugenol. In an agar‐disc diffusion assay, cellulose‐based film containing cinnamaldehyde or eugenol totally failed to exhibit a clear inhibitory zone. However, it showed positive activity against all selected test strains in terms of size and enumeration of microbial colonies in a vapour diffusion assay. This study shows the potential use of cinnamaldehyde and eugenol for application in antimicrobial packaging film or coating. Copyright © 2011 John Wiley & Sons, Ltd.     

Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films

In this study, an antimicrobial film containing cinnamaldehyde was developed to pack bread and pastry made without preservatives. These products were wrapped with the antimicrobial films and packaged in low‐density polyethylene bags. The antimicrobial activity of the films, the migration of the cinnamaldehyde in the films to the products and product acceptance by consumers were evaluated. Samples of bread and pastry packaged with films without the antimicrobial were used as controls. When samples of bread packaged with the cinnamaldehyde films were analysed, the films were found to be effective in inhibiting the growth of aerobic mesophiles, yeast and mould. The control sample was observed to have twice as much growth (four log cycles) compared with the other treatments after 12 days of storage. After 60 days, the samples of pastry dough showed a reduction of two and three log cycles of growth for aerobic mesophiles and Staphylococcus spp. for the 5 and 10% films, respectively. However, the amounts of yeast and mould in samples packed in either 5 or 10% antimicrobial films did not increase over the storage period. In all evaluations, water activity did not influence the microbiological results. The content of cinnamaldehyde that migrated from the film (5%) to the pastry dough and bread were 0.005 g/g and 0.0025 g/g, respectively, after 3 days of storage at 23 ± 2 °C. This amount of the antimicrobial influenced the acceptance of the pastry dough compared with the control but did not influence the acceptance of the bread, possibly due to the smaller amount of cinnamaldehyde detected in samples of bread in relation to the samples of pastry dough. Copyright © 2013 John Wiley & Sons, Ltd.     

Antimicrobial Activity of Natural Agents against Saccharomyces cerevisiae

The antimicrobial (AM) activity of starch‐based films coated with linalool, carvacrol or thymol against Saccharomyces cerevisiae in vitro and/or inoculated on the surface of Cheddar cheese was investigated. In solid medium using the agar diffusion method and in experiments involving the inoculation of the microorganism on the surface of Cheddar cheese, all the films containing these AM agents in coatings demonstrated an inhibitory effect against S. cerevisiae. The results suggest that the overall inhibitory effect of linalool, carvacrol or thymol increased significantly (p ≤ 0.05) with the concentration of each of the AM agents in the film coating and that the response is linear in the concentration range of 1 to 5% (w/w) of the AM agent. Thymol had the highest AM efficacy followed by carvacrol, whereas linalool had the lowest efficacy amongst the three systems. The zones of inhibition in the agar diffusion test method at 25°C for S. cerevisiae were found to be 7.6, 7.1 and 6.1 mm for thymol, carvacrol and linalool at 1% (w/w) loading and 13.2, 12.2 and 11.2 mm at 5% (w/w) loading of the AM agents, respectively. The death rates of S. cerevisiae on Cheddar cheese wrapped in films coated with thymol, carvacrol and linalool and stored for up to 28 days at 15°C were found to be 0.044, 0.043 and 0.038 per day at 1% (w/w) loading and 0.077, 0.073 and 0.063 per day at 5% (w/w) loading of the AM agents, respectively. Copyright © 2011 John Wiley & Sons, Ltd.     

Evaluation of Antifungal Activity of Antimicrobial Agents on Cheddar Cheese

The antifungal activity against Aspergillus niger of the antimicrobial (AM) agents linalool, carvacrol and thymol incorporated in the coatings of starch‐based films was investigated. The activity was initially determined on a solid medium using the modified microatmosphere method and then examined on Cheddar cheese. On the solid media, all the AM films demonstrated a significant inhibitory effect against A. niger growth. The inhibitory effect of the AM films containing 2.38% (w/w) AM agents is reflected by the colony diameters that were 29.3, 25.4 and 21.3 mm for linalool, carvacrol and thymol, respectively, at 25°C after 7 days incubation compared with the control sample where the colony diameter was 85.3 mm. The AM films containing 2.38% (w/w) linalool, carvacrol or thymol reduced the population of A. niger on the surface of Cheddar cheese by 1.8, 2.0 and 2.2 log CFU/g, respectively, after 35 days of storage at 15°C. The results suggest that starch‐based film coated with an AM agent has the potential for being used as a fungicidal packaging system. Copyright © 2012 John Wiley & Sons, Ltd.     

抗菌活性包装膜研究进展

活性包装是食品包装发展的新方向,其中的抗菌包装得到了人们的高度重视和广泛研究。在查阅有关文献的基础上,本文全面论述了抗菌包装膜目前的发展现状和趋势,对抗菌活性包装膜的机理、分类以及使用的关键抗菌物质进行重点阐述,也提出了抗菌包装膜今后值得研究的几个问题。     

Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract,Physical, Mechanical,Barrier and Antimicrobial Properties of Pomegranate Peel Extract‐incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef

In the present study, casein‐based edible films containing 1, 1.5 or 2 times of minimum inhibitory concentration of pomegranate peel extract (as antimicrobial agent) were prepared, and their physical, mechanical and antimicrobial impacts against two Gram‐positive and Gram‐negative bacterial strains were investigated. To evaluate the microstructure changes resulting from the addition of the antimicrobial extracts, scanning electron microscopy images were taken from both surface and cross section of the films. Different physical and mechanical properties of films were affected by the addition of pomegranate extract. For example, the water vapour permeability of films increased. Antimicrobial effectiveness of prepared films was more pronounced against Gram‐positive strain compared with Gram‐negative strain. Antimicrobial impact of edible films was also studied on ground meat. It was observed that antimicrobial activity of the films was mostly dependent on the types of microorganisms present in meat. Although they were not a suitable replacement for common films, they could substantially extend the shelf life of ground meat. Copyright © 2015 John Wiley & Sons, Ltd.     

A Hydrogel‐Film Casting to Fabricate Platelet‐Reinforced Polymer Composite Films Exhibiting Superior Mechanical Properties

The fabrication of mechanically superior polymer composite films with controllable shapes on various scales is difficult. Despite recent research on polymer composites consisting of organic matrices and inorganic materials with layered structures, these films suffer from complex preparations and limited mechanical properties that do not have even integration of high strength, stiffness, and toughness. Herein, a hydrogel‐film casting approach to achieve fabrication of simultaneously strong, stiff, and tough polymer composite films with well‐defined microstructure, inspired from a layer‐by‐layer structure of nacre is reported. Ca²⁺‐crosslinked alginate hydrogels incorporated with platelet‐like alumina particles are dried to form composite films composed of horizontally aligned alumina platelets and alginate matrix with uniformly layered microstructure. Alumina platelets are evenly distributed parallel without precipitations and contribute to synergistic enhancements of strength, stiffness and toughness in the resultant film. Consequentially, Ca²⁺‐crosslinked alginate/alumina (Ca²⁺‐Alg/Alu) films show exceptional tensile strength (267 MPa), modulus (17.9 GPa), and toughness (3.60 MJ m⁻³). Furthermore, the hydrogel‐film casting allows facile preparation of polymer composite films with controllable shapes and various scales. The results suggest an alternative approach to design and prepare polymer composites with the layer‐by‐layer structure for superior mechanical properties.     

Evaluation of the Antimicrobial Potential of Alginate and Alginate/Chitosan Films Containing Potassium Sorbate and Natamycin

The antimicrobial potential of alginate films (AFs) and alginate/chitosan composite films with two different mass proportions of the biopolymers, 82.5:17.5 (CF1) and 65:35 (CF2), containing potassium sorbate (KS) or natamycin was evaluated. At the practical limit of KS addition (0.17 g KS per gram of alginate) for pure AFs, no inhibition zones were observed against Debaromyces hansenii, Penicillium commune and Penicillium roqueforti by the agar diffusion test. Above this concentration, films became opaque, brittle and showed a whitish precipitate over their surface, making them not suitable for use. However, alginate and alginate/chitosan composite films containing natamycin were able to inhibit the growth of the three microorganisms listed above. Natamycin was effective at concentrations as low as 0.005 g per gram of biopolymer for AF and 0.01 g per gram of biopolymer for both composite films, alginate/chitosan 65:35 (CF1) and alginate/chitosan 82.5:17.5 (CF2) against all microorganisms tested. The inhibitory zone diameter increased as concentration of natamycin increased. Active films containing 0.04 g natamycin per gram of biopolymer obtained in the present study exhibited suitable functional attributes and showed excellent perspectives as active antimicrobial films intended for food protection applications. Copyright © 2012 John Wiley & Sons, Ltd.     

Natural Antimicrobial – Containing EVOH Coatings on PP and PET Films: Functional and Active Property Characterization

Natural antimicrobials are currently being tested by many researchers for active packaging applications as a response to consumer demands for safer food products. In previous work, several packaging materials consisting of ethylene vinyl alcohol (EVOH)‐coated polypropylene (PP) films containing essential oils or their constituents as active agents were successfully developed and tested for antimicrobial activity. In this work, selected films from those materials, namely EVOH coatings with carvacrol, citral, marjoram essential oil, or cinnamon bark essential oil, on PP and polyethylene terephthalate (PET) substrates, were subjected to diverse physicochemical analyses in order to assess their suitability for food packaging applications. Concretely, the investigated properties were the stability of EVOH coatings on PP and PET substrates, the retainability of EVOH matrices for active compounds, the mechanical, optical, surface and barrier properties of the final active films and the effects of a matrix modification based on the addition of bentonite nanoclay on the performance of PP/EVOH active packages studied in actual working conditions. Results showed that the application of corona discharge followed by a polyethyleneimine‐based primer was the best anchorage treatment available to stabilize EVOH coatings on PP and PET substrates. Furthermore, they demonstrated that the retention of active agents into EVOH matrices ranged from low to moderate, depending on the embedded substance, and that their presence into an EVOH coating in the final multilayer films did not noticeably affect their mechanical, optical or barrier properties, although it considerably improved their wettability. They also indicated that the inclusion of bentonite nanoparticles into their carrier layers substantially enhanced the performance of the final packages, while maintaining or slightly improving their other physical properties. Hence, as a conclusion, all the assayed multilayer films were considered perfectly valid for food packaging applications, and the incorporation of bentonite nanoclay to their carrier layers was also highly recommended. Copyright © 2014 John Wiley & Sons, Ltd.     

交联剂对玉米淀粉醋酸酯/PVA可降解复合膜性能的影响

制备了低酯化度玉米淀粉醋酸酯(SA)(DS<0.2)/聚乙烯醇(PVA)可降解复合膜,重点讨论了交联剂的种类、用量、交联反应温度及时间对复合膜力学性能和耐水性的影响。并利用扫描电镜(SEM)X射线衍射(XRD)、热重分析(TG),对复合膜的形貌、结晶度、热稳定性进行表征。结果表明:经过交联后的复合膜,致密性提高,结晶度降低,热稳定性有所增强,表现出更好的力学性能和耐水性。     

Antimicrobial activity of glucose oxidase‐immobilized plasma‐activated polypropylene films

Antimicrobial enzyme, glucose oxidase (GOX), was covalently immobilized onto amino‐ and carboxyl‐plasma‐activated biorientated polypropylene films (BOPP) via glutaraldehyde and carbodiimide chemistries. N₂‐plasma + NH₃ and N₂‐plasma + CO₂ treatments were utilized to create amino (1.1 nmol/cm²) and carboxyl (0.9 nmol/cm²) groups densities onto the surface of BOPP films. GOX‐immobilized onto amino‐activated BOPP films using 2.5% glutaraldehyde produced higher enzymatic activities than GOX‐immobilized by 0.4% carbodiimide. Further immobilizations were carried out with glutaraldehyde as the coupling agent at temperatures of 4–75°C at pH 5.6 and 7.2. 10 s treatment was sufficient to immobilize GOX at high temperatures in both pH conditions, producing enzymatically active films which remained active over 30 days of storage. GOX covalently immobilized onto BOPP films completely inhibited the growth of Escherichia coli and substantially inhibited the growth of Bacillus subtilis; thus, they may have great potential to be exploited in various antimicrobial packaging film applications. Copyright © 2005 John Wiley & Sons, Ltd.     

Properties of polysaccharide‐coated polypropylene films as affected by biopolymer and plasticizer types

Plasticized polysaccharide coatings on polypropylene (PP) film were prepared to evaluate the optical and tensile properties of the resulting coated films, as affected by biopolymer and plasticizer types, in order to develop a novel film structure of biopolymer coatings on common plastics intended for food packaging applications. Composite structures of PP film coated with several kinds of polysaccharides (MC, HPMC, chitosan, κ ‐carrageenan, dextrin) and plasticizers (PG, glycerol, PEG, sucrose, sorbitol) were obtained through a simple casting method. High glossy surfaces were observed on the coated films with chitosan and κ ‐carrageenan, with the sucrose‐plasticized chitosan coating giving the highest gloss of 142.7 GU. Biopolymers, but no plasticizers, exerted noticeable influence on the colour of the coated films. Chitosan‐ and κ ‐carrageenan‐coated PP films also showed greater transparency, tensile strength and elongation than the other coated films. Nisin‐incorporated κ ‐carrageenan coatings on PP film exhibited significant bacterial growth inhibition against Lactobacillus plantarum . The results suggest that coatings based on chitosan and κ ‐carrageenan with proper plasticizers possess excellent visual and mechanical characteristics and have great potential for acting efficiently as antimicrobial agent carriers in active packaging systems. Copyright © 2004 John Wiley & Sons, Ltd.     

醋酸酯淀粉抗菌材料的性质

以疏水性的醋酸酯淀粉为基材,壳聚糖为抗菌剂制备了醋酸酯淀粉抗菌材料。通过考察醋酸酯淀粉取代度对壳聚糖分散性、材料力学性质、热性质和抗菌活性的影响,发现醋酸酯淀粉的取代度由1.9增加到2.9,抗菌材料表面和断面越均一,壳聚糖的分散性越好;但高取代度会削弱淀粉分子与壳聚糖分子间的相互作用力,使抗菌材料的断裂伸长率由33.7%降低至8.9%,玻璃化转变温度由74.8℃升高至86.4℃,拉伸模量由205 MPa增至260 MPa。同时过高的取代度又会影响壳聚糖的溶出,降低材料的抗菌活性。     

EVOH Films Containing Antimicrobials Geraniol and α‐Terpilenol Extend the Shelf Life of Snakehead Slices

Various studies have provided information on active packaging to prevent food putrefaction effectively . In this work, ethylene–vinyl alcohol copolymer (EVOH) films with geraniol (Ger) and α‐terpilenol (Ter) were successfully prepared by extrusion. The mechanical, thermal, oxygen barrier and antimicrobial properties of the packaging films were characterized, and the application of the films in snakehead preservation was examined. Thermogravimetric analysis showed that the addition of Ger and Ter did not decrease the films properties but improved their oxygen barrier property and thermostability. Moreover, the incorporation of Ger and Ter inhibited the growth of Escherichia coli, Salmonella enterica and Listeria monocytogenes. Both of the films, EVOH/Ger (EVOH/Ger) and EVOH/Ter (EVOH/Ter), reduced Salmonella enterica by 2.36 ± 0.17 and 1.91 ± 0.06 log units, respectively. Meanwhile, the effects of EVOH/Ger and EVOH/Ter on quality assessment of snakehead slices were examined through sensory tests and analyses of biochemical indices during refrigerated storage (4°C ± 1°C) for 10 days. Sensory properties, total viable counts, total volatile basic nitrogen, thiobarbituric acid and pH values were evaluated. On eight day, compared with the control fish samples, the total viable counts and total volatile basic nitrogen values cut down 1.98 ± 0.02 log units and 11.3 ± 0.11 mgN/100 g, respectively, for fish samples packaged by EVOH/Ger. The active films containing 6% (wt) Ger and 6% (wt) Ter inhibited the growth of E. coli, S. enterica and L. monocytogenes and effectively extended shelf life by 4–5 days under cold‐storage conditions compared with the control group. Copyright © 2017 John Wiley & Sons, Ltd.     

Immobilization of Lysozyme on Food Contact Polymers as Potential Antimicrobial Films

The objective of this work was to investigate the feasibility of incorporating an antimicrobial enzyme (lysozyme) into polymers which are suitable for food contact. Hen egg white lysozyme was immobilized on polyvinyl alcohol (PVOH) beads, nylon, 6,6 pellets and cellulose triacetate (CTA) films. Polyvinyl alcohol and nylon 6,6 yielded low activity against a suspension of dried Micrococcus lysodeikticus cells, while CTA yielded the highest activity; 1.25 cm²/ml (CTA film area to substrate volume ratio) fully hydrolyzed a 0.015% (w/v) suspension of dried cells in 30 min. The activity retention of lysozyme immobilized on CTA was 90% after one use and 60% after 20 repeated uses. The amount of enzyme added to the film during immobilization affected the activity of the immobilized lysozyme; highest activities were obtained when CTA films were formed by adding 150–250 mg lysozyme per g polymer. No significant effect of CTA film thickness on lysozyme activity was observed. Viability of M. lysodeikticus grown on tripticase soy broth (TSB) at 30°C was decreased in the presence of CTA film containing lysozyme. The film (0.01 cm²/ml TSB) was inhibitory and bactericidal against 10³ and 10⁸ c.f.u./ml M. lysodeikticus respectively. © 1997 John Wiley & Sons, Ltd.     

Fabrication and Properties of Antioxidant Polyethylene‐based Films Containing Marigold (Tagetes erecta) Extract and Application on Soybean Oil Stability

Four films were extruded in a pilot‐plant scale blown extrusion machine: a monolayer low‐density polyethylene (LDPE) film added with 2.90% of marigold (Tagetes erecta) extract, a two‐layer high‐density polyethylene/LDPE film added with 3.59% of the extract in the LDPE layer and the corresponding two control films without addition of the extract. More than 64% of astaxanthin contained in the extract was lost during the extrusion process. Spectroscopic, optical and mechanical properties of the films were affected by the addition of the marigold extract. The films showed to be light sensitive when exposed to commercial light at 25 °C; however, bags made of the films showed a positive effect on soybean oil stability when used as packaging. Copyright © 2012 John Wiley & Sons, Ltd.     

Compensation of Pinhole Defects in Food Packages by Application of Iron‐based Oxygen Scavenging Multilayer Films

To protect sensitive food products from oxidative deterioration, multilayer barrier film systems and also modified atmosphere packaging are widely applied. However, the preservation of food quality in such packaging systems may be compromised by the presence of defects in the sealing layer of the films, especially when these are below a critical size, typically the detection limit of standard leak testers of 10 µm. The addition of an oxygen scavenger (OS) layer in barrier film structures could therefore provide extended protection against O₂ penetration through such defects. In this study, O₂ absorption of different multilayer film structures including an iron‐based OS were investigated under defined gas atmospheres. Measurement cells were thereby covered with plastic films of defined O₂ permeability to simulate conditions in a food package during storage with pinhole defect sizes of 10 and 17 µm. The results indicated that the OS film structures applied could only compensate for a defect size of 10 µm in the sealing layer. Analysis of the O₂ absorption of different multilayer film structures at 85% and 100% relative humidity showed that higher humidity accelerates the activation of the scavenger. After full activation, the scavenger kinetics are the same for 85% and 100% relative humidity. Long‐term storage experiments using the most effective film structure from the preliminary experiments were carried out to compare O₂ absorption of a snack food product in packages with and without an OS. The analyzed linear gradient of the reaction of the OS film and food product, respectively, indicated first‐order reaction kinetics with corresponding reaction constants calculated to be K (food product) 0.021 mg (O₂) mbar (O₂)^?1 day^?1 and K (OS film) 0.066 mg (O₂) mbar (O₂)^?1 day^?1. The reaction velocity of the OS was thus three times faster than that of the food. The applicability of OS multilayer film systems to compensate a critical pinhole defect size of 10 µm for sensitive food products could therefore be confirmed. The measurement of quality parameters for the status of lipid oxidation processes would help to verify this result. Copyright © 2012 John Wiley & Sons, Ltd.     

Development and evaluation of an edible antimicrobial film based on yam starch and chitosan

Edible antimicrobial films are an innovation within the biodegradable active packaging concept. They have been developed in order to reduce and/or inhibit the growth of microorganisms on the surface of foods. This study developed an edible antimicrobial film based on yam starch (Dioscorea alata) and chitosan and investigated its antimicrobial efficiency on Salmonella enteritidis. A solution of yam starch (4%) and glycerol (2%) was gelatinized in a viscoamilograph and chitosan added at concentrations of 1%, 3% and 5%. Films with and without chitosan were produced by the cast method. To evaluate the antimicrobial activity of the films, two suspensions of S. enteritidis were used in BHI medium, corresponding to counts of 2 × 10⁸ and 1.1 × 10⁶ CFU/ml. The suspensions (50 ml) were poured into flasks. The films were cut into 5 × 5 and 5 × 10 cm rectangles to be used at ratios of 1 : 1 (1 cm²/ml microorganism suspension) and 2 : 1 (2 cm²/ml). The film 30 µm thick on average. As a control, pure chitosan at an amount corresponding to that contained in the 3% and 5% films (5 × 10 cm) was added to flasks containing the microorganism suspension. Also, flasks containing only a suspension of S. enteritidis were used as control. The suspensions, in flasks, were kept at 37°C in a waterbath with agitation. Suspension aliquots were removed every hour for reading the optic density (OD₅₉₅) and plating onto PCA medium. The results showed that chitosan has a bactericidal effect upon S. enteritidis. Films treated with chitosan at different concentrations showed similar antimicrobial efficiency, in addition to being dependent on diffusion. The chitosan‐treated films caused a reduction of one to two log cycles in the number of microorganisms, whereas the pure chitosan presented a reduction of four to six log cycles compared with the control and starch film. The films showed good flexibility. Copyright © 2005 John Wiley & Sons, Ltd.     

Self‐Assembled Ag‐MXA Superclusters with Structure‐Dependent Mechanical Properties

The low elastic modulus and time‐consuming formation process represent the major challenges that impede the penetration of nanoparticle superstructures into daily life applications. As observed in the molecular or atomic crystals, more effective interactions between adjacent nanoparticles would introduce beneficial features to assemblies enabling optimized mechanical properties. Here, a straightforward synthetic strategy is showed that allows fast and scalable fabrication of 2D Ag‐mercaptoalkyl acid superclusters of either hexagonal or lamellar topology. Remarkably, these ordered superstructures exhibit a structure‐dependent elastic modulus which is subject to the tether length of straight‐chain mercaptoalkyl acids or the ratio between silver and tether molecules. These superclusters are plastic and moldable against arbitrarily shaped masters of macroscopic dimensions, thereby opening a wealth of possibilities to develop more nanocrystals with practically useful nanoscopic properties.     

Development and evaluation of antimicrobial natamycin‐incorporated film in gorgonzola cheese conservation

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.