Fayed Asmaa, Elsayed Huda, Ali Taghreed
Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza, Egypt.
J Adv Vet Anim Res. 2021 Mar 5;8(1):58-63. doi: 10.5455/javar.2021.h485. eCollection 2021 Mar.
This study assessed the effect of cellulose sheets fortified with Natamycin-loaded alginate nanoparticles on the growth of toxigenic and aflatoxin production on the superficial layer of Egyptian Romy cheese after 12 weeks of maturation.
Toxigenic (GenBank accession No. MT645073) was inoculated into the outer surface of Egyptian Romy cheese (at 5 log CFU/gm) and wrapped with a cellulose sheet fortified with Natamycin-loaded alginate nanoparticles. Unwrapped control contaminated Romy wheels were made as well as non-contaminated wrapped cheese wheels for sensory evaluation. Romy cheese wheels were stored at a temperature similar to commercial methods for 12 weeks. Fungal counts were enumerated during this time, and enzyme-linked immune sorbent assay detected aflatoxin after the 4th week of maturation storage.
In cheese samples covered with cellulose sheets containing Natamycin-loaded alginate nanoparticles, the fungal count was reduced by 2 log approximately in contrast to control samples after the 2nd week of storage. However, within the 8th week of storage, the greatest significant reduction ( < 0.05) was seen where fungal growth was hindered entirely to the end of the ripening period. The mean values for taste, color, flavor, and overall acceptability were 4, 4.7, 4.09, and 4.3, respectively. Furthermore, in the treated samples, the total aflatoxin concentration was decreased by 78.6% relative to the untreated control one.
Using cellulose sheets fortified with Natamycin-loaded alginate nanoparticles in Egyptian Romy cheese wrapping could be an effective way of controlling and subsequent aflatoxin production without influencing the typical taste, color, flavor, and overall appearance of traditional Romy cheese.
本研究评估了用负载纳他霉素的海藻酸钠纳米颗粒强化的纤维素片对埃及罗米奶酪表层产毒霉菌生长及黄曲霉毒素产生的影响，该评估是在奶酪成熟12周后进行的。
将产毒霉菌（GenBank登录号：MT645073）接种到埃及罗米奶酪的外表面（接种量为5 log CFU/g），并用负载纳他霉素的海藻酸钠纳米颗粒强化的纤维素片包裹。制作了未包裹的受污染对照罗米奶酪轮以及未受污染的包裹奶酪轮用于感官评价。罗米奶酪轮在与商业方法相似的温度下储存12周。在此期间对真菌计数，在成熟储存第4周后用酶联免疫吸附测定法检测黄曲霉毒素。
在覆盖有负载纳他霉素的海藻酸钠纳米颗粒的纤维素片的奶酪样品中，储存第2周后，与对照样品相比，真菌计数大约减少了2 log。然而，在储存第8周时，观察到最大显著降低（<0.05），此时真菌生长在整个成熟期结束前完全受到抑制。味道、颜色、风味和总体可接受性的平均值分别为4、4.7、4.09和4.3。此外，在处理过的样品中，总黄曲霉毒素浓度相对于未处理的对照样品降低了78.6%。
在埃及罗米奶酪包装中使用负载纳他霉素的海藻酸钠纳米颗粒强化的纤维素片可能是控制霉菌生长及后续黄曲霉毒素产生的有效方法，且不会影响传统罗米奶酪的典型味道、颜色、风味和整体外观。
