Bandyopadhyay Smarak, Saha Nabanita, Zandraa Oyunchimeg, Pummerová Martina, Sáha Petr
Centre of Polymeric Systems, University Institute, Tomas Bata University in Zlin, Tř. T. Bati 5678, Zlin 76001, Czech Republic.
Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, Zlin 76001, Czech Republic.
Foods. 2020 Mar 9;9(3):307. doi: 10.3390/foods9030307.
'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.
“豪达奶酪”是全球最受欢迎的奶酪品种之一。豪达奶酪的保存问题源于微生物污染和侵扰。因此，制备了基于精油（EO）的聚乙烯吡咯烷酮-羧甲基纤维素-细菌纤维素-结冷胶（PVP-CMC-BC-GG）水凝胶膜来解决这一问题，并延长“豪达奶酪”的保质期。将基于花青素（从红甘蓝中分离）的pH贴纸整合到包装系统中，以识别“奶酪”的变质情况。将精油（丁香和/或肉桂）添加到PVP-CMC-BC-GG水凝胶膜中，以改善其抗菌、物理、机械和热性能以及奶酪的保质期。根据膜的物理、结构和功能特性、对奶酪的实时评估以及生物降解性对膜进行评估。结果表明，虽然向PVP-CMC-BC-GG水凝胶膜中添加油增强了其机械、疏水和抗菌性能，但PVP-CMC-BC-GG膜的生物降解性随着精油的添加而下降。无论是否添加精油，热性能都保持不变。与传统的聚乙烯（PE）包装系统相比，在PVP-CMC-BC-GG水凝胶小袋中，奶酪的保质期延长了10至12天以上。因此，建议使用PVP-CMC-BC-GG小袋（含或不含精油）进行奶酪包装，并使用PVP-CMC-BC-GG花青素生物贴纸来监测奶酪的质量。
