Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese

SEYDİM A. C., Sarikus-Tutal G., SÖĞÜT E.

Food Packaging and Shelf Life, vol.26, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26
  • Publication Date: 2020
  • Doi Number: 10.1016/j.fpsl.2020.100567
  • Journal Name: Food Packaging and Shelf Life
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Keywords: Whey protein isolate film, Sliced cheese, Plant essential oils, Antimicrobial activity, Active packaging, CONTROLLING MOLD GROWTH, ANTIMICROBIAL ACTIVITY, ESCHERICHIA-COLI, SENSORY PROPERTIES, ANTIBACTERIAL PROPERTIES, CHITOSAN FILMS, GARLIC OIL, SHELF-LIFE, IN-VITRO, COATINGS
  • Süleyman Demirel University Affiliated: Yes

Abstract

The study aimed to reduce microbial contamination of sliced Kasar cheese. Oregano oil (OEO), garlic oil (GEO), nisin (NIS), and natamycin (NAT) containing whey protein isolate (WPI) films were used as layers onto Kasar cheese slices inoculated with Escherichia coli 0157:H7, Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, and Penicillium spp. The microbial inactivation was determined during 15 days of storage. Kasar cheese inoculated with E. coli 0157:H7 layered with WPI-OEO film showed 1.48 log reduction, whereas the same film reduced S. aureus counts by 2.15 log when compared to control samples after 24 h. WPI films containing essential oils or NIS showed similar microbial inactivation pattern for S. Enteritidis. NIS containing WPI film had the highest microbial inactivation against L. monocytogenes, while NAT containing WPI films had the highest reduction against Penicillium spp. Application of WPI films containing plant essential oils on sliced Kasar cheese provided significant microbial reductions during storage.