Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese

Autores
Ollé Resa, Carolina Patricia; Gerschenson, Lia Noemi; Jagus, Rosa Juana
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae and Listeria innocua in a mixed culture present on the surface of a model system and of Port Salut cheese was evaluated. It was observed that the preservatives incorporated in starch films, controlled growth of both microorganisms present together on the surface of the cheese during storage. Additionally, the joint presence of nisin and natamycin was effective as a barrier against a mixed culture preventing an external contamination of cheese and of a model system, during storage. Hence, this film has great potential to be used as antimicrobial edible packaging.
Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Natamycin And Nisin
Mixed Cultures
Edible Films
Cheese
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33033
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheeseOllé Resa, Carolina PatriciaGerschenson, Lia NoemiJagus, Rosa JuanaNatamycin And NisinMixed CulturesEdible FilmsCheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae and Listeria innocua in a mixed culture present on the surface of a model system and of Port Salut cheese was evaluated. It was observed that the preservatives incorporated in starch films, controlled growth of both microorganisms present together on the surface of the cheese during storage. Additionally, the joint presence of nisin and natamycin was effective as a barrier against a mixed culture preventing an external contamination of cheese and of a model system, during storage. Hence, this film has great potential to be used as antimicrobial edible packaging.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33033Jagus, Rosa Juana; Gerschenson, Lia Noemi; Ollé Resa, Carolina Patricia; Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese; Elsevier; Food Control; 44; 4-2014; 146-1510956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713514001790info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2014.03.054info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:41:29Zoai:ri.conicet.gov.ar:11336/33033instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:41:29.767CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
title Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
spellingShingle Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
Ollé Resa, Carolina Patricia
Natamycin And Nisin
Mixed Cultures
Edible Films
Cheese
title_short Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
title_full Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
title_fullStr Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
title_full_unstemmed Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
title_sort Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese
dc.creator.none.fl_str_mv Ollé Resa, Carolina Patricia
Gerschenson, Lia Noemi
Jagus, Rosa Juana
author Ollé Resa, Carolina Patricia
author_facet Ollé Resa, Carolina Patricia
Gerschenson, Lia Noemi
Jagus, Rosa Juana
author_role author
author2 Gerschenson, Lia Noemi
Jagus, Rosa Juana
author2_role author
author
dc.subject.none.fl_str_mv Natamycin And Nisin
Mixed Cultures
Edible Films
Cheese
topic Natamycin And Nisin
Mixed Cultures
Edible Films
Cheese
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae and Listeria innocua in a mixed culture present on the surface of a model system and of Port Salut cheese was evaluated. It was observed that the preservatives incorporated in starch films, controlled growth of both microorganisms present together on the surface of the cheese during storage. Additionally, the joint presence of nisin and natamycin was effective as a barrier against a mixed culture preventing an external contamination of cheese and of a model system, during storage. Hence, this film has great potential to be used as antimicrobial edible packaging.
Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae and Listeria innocua in a mixed culture present on the surface of a model system and of Port Salut cheese was evaluated. It was observed that the preservatives incorporated in starch films, controlled growth of both microorganisms present together on the surface of the cheese during storage. Additionally, the joint presence of nisin and natamycin was effective as a barrier against a mixed culture preventing an external contamination of cheese and of a model system, during storage. Hence, this film has great potential to be used as antimicrobial edible packaging.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33033
Jagus, Rosa Juana; Gerschenson, Lia Noemi; Ollé Resa, Carolina Patricia; Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese; Elsevier; Food Control; 44; 4-2014; 146-151
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33033
identifier_str_mv Jagus, Rosa Juana; Gerschenson, Lia Noemi; Ollé Resa, Carolina Patricia; Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese; Elsevier; Food Control; 44; 4-2014; 146-151
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713514001790
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2014.03.054
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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