Essential oil based PVP-CMC-BC-GG functional hydrogel sachet for ‘cheese’: Its shelf life confirmed with anthocyanin (isolated from red cabbage) bio stickers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526464" target="_blank" >RIV/70883521:28110/20:63526464 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28610/20:63526464

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/3/307" target="_blank" >https://www.mdpi.com/2304-8158/9/3/307</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9030307" target="_blank" >10.3390/foods9030307</a>

Result language

angličtina

Original language name

Essential oil based PVP-CMC-BC-GG functional hydrogel sachet for ‘cheese’: Its shelf life confirmed with anthocyanin (isolated from red cabbage) bio stickers

Original language description

‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20903 - Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials

Project

<a href="/en/project/LO1504" target="_blank" >LO1504: Centre of Polymer Systems Plus</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

20

Pages from-to

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UT code for WoS article

000526529800095

EID of the result in the Scopus database

2-s2.0-85081585033