Assessment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packaging

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894188" target="_blank" >RIV/60461373:22330/12:43894188 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packaging

Popis výsledku v původním jazyce

Polymer films coated with commercially available lacquers containing natamycin were studied to evaluate natamycin migration, mechanical and barrier properties and antimicrobial efficiency in cheese packaging. The amount of released natamycin was at maximal level from 0.60 mg?dm-2 +- 0.11 mg?dm-2 to 1.21 mg?dm-2 +- 0.15 mg?dm-2, depending on the tested films. Mechanical properties of the films with lacquer coatings did not significantly change whereas oxygen and carbon dioxide permeability was decreasedin these films. Natamycin released from the polyvinylchloride (PVC) film provided inhibitory effect against microorganisms isolated from the surface of cheese Blaťácké zlato on agar plates. The PVC film was insufficient for the packaging of cheese Blaťácké zlato during ripening. Conversely, the PVC and polyamide/ polyethylene (PA/PE) films were able to inhibit the fungal growth on the surface of wrapped cheeses Blaťácké zlato, Eidamská cihla and Gaston Oregano during storage.

Název v anglickém jazyce

Assessment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packaging

Popis výsledku anglicky

Polymer films coated with commercially available lacquers containing natamycin were studied to evaluate natamycin migration, mechanical and barrier properties and antimicrobial efficiency in cheese packaging. The amount of released natamycin was at maximal level from 0.60 mg?dm-2 +- 0.11 mg?dm-2 to 1.21 mg?dm-2 +- 0.15 mg?dm-2, depending on the tested films. Mechanical properties of the films with lacquer coatings did not significantly change whereas oxygen and carbon dioxide permeability was decreasedin these films. Natamycin released from the polyvinylchloride (PVC) film provided inhibitory effect against microorganisms isolated from the surface of cheese Blaťácké zlato on agar plates. The PVC film was insufficient for the packaging of cheese Blaťácké zlato during ripening. Conversely, the PVC and polyamide/ polyethylene (PA/PE) films were able to inhibit the fungal growth on the surface of wrapped cheeses Blaťácké zlato, Eidamská cihla and Gaston Oregano during storage.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

51

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

11

Strana od-do

145-155

Kód UT WoS článku

000310106600003

EID výsledku v databázi Scopus

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