Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
Resumo: | There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects. |
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Brazilian Journal of Microbiology |
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Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanateantimicrobial sachetMozzarella cheesefood protectionallyl isothiocyanateThere is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.Sociedade Brasileira de Microbiologia2009-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036Brazilian Journal of Microbiology v.40 n.4 2009reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822009000400036info:eu-repo/semantics/openAccessPires,Ana Clarissa dos SantosSoares,Nilda de Fátima FerreiraAndrade,Nélio José deSilva,Luis Henrique Mendes daCamilloto,Geany PeruchBernardes,Patrícia Camposeng2009-10-06T00:00:00Zoai:scielo:S1517-83822009000400036Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2009-10-06T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
title |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
spellingShingle |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate Pires,Ana Clarissa dos Santos antimicrobial sachet Mozzarella cheese food protection allyl isothiocyanate |
title_short |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
title_full |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
title_fullStr |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
title_full_unstemmed |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
title_sort |
Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate |
author |
Pires,Ana Clarissa dos Santos |
author_facet |
Pires,Ana Clarissa dos Santos Soares,Nilda de Fátima Ferreira Andrade,Nélio José de Silva,Luis Henrique Mendes da Camilloto,Geany Peruch Bernardes,Patrícia Campos |
author_role |
author |
author2 |
Soares,Nilda de Fátima Ferreira Andrade,Nélio José de Silva,Luis Henrique Mendes da Camilloto,Geany Peruch Bernardes,Patrícia Campos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Pires,Ana Clarissa dos Santos Soares,Nilda de Fátima Ferreira Andrade,Nélio José de Silva,Luis Henrique Mendes da Camilloto,Geany Peruch Bernardes,Patrícia Campos |
dc.subject.por.fl_str_mv |
antimicrobial sachet Mozzarella cheese food protection allyl isothiocyanate |
topic |
antimicrobial sachet Mozzarella cheese food protection allyl isothiocyanate |
description |
There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822009000400036 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.40 n.4 2009 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122202666303488 |