Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

Detalhes bibliográficos
Autor(a) principal: Pires,Ana Clarissa dos Santos
Data de Publicação: 2009
Outros Autores: Soares,Nilda de Fátima Ferreira, Andrade,Nélio José de, Silva,Luis Henrique Mendes da, Camilloto,Geany Peruch, Bernardes,Patrícia Campos
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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spelling 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
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