Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening

Autores
González Forte, Lucía del Sol; Amalvy, Javier Ignacio; Bértola, Nora Cristina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including Penicillium spp. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against Penicillium spp. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.
Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Food science
Food safety
Food microbiology
Microbiology
Natamycin
PVA
Polyurethane
Starch-based film and coating
Ripening
Microbiological contamination
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/121770
Acceder
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network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripeningGonzález Forte, Lucía del SolAmalvy, Javier IgnacioBértola, Nora CristinaCiencias ExactasFood scienceFood safetyFood microbiologyMicrobiologyNatamycinPVAPolyurethaneStarch-based film and coatingRipeningMicrobiological contaminationThe effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly <i>Penicillium spp</i>) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including <i>Penicillium spp</i>. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against <i>Penicillium spp</i>. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.Instituto de Investigaciones Fisicoquímicas Teóricas y AplicadasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/121770enginfo:eu-repo/semantics/altIdentifier/issn/2405-8440info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2019.e01957info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:28:55Zoai:sedici.unlp.edu.ar:10915/121770Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:28:55.342SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
title Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
spellingShingle Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
González Forte, Lucía del Sol
Ciencias Exactas
Food science
Food safety
Food microbiology
Microbiology
Natamycin
PVA
Polyurethane
Starch-based film and coating
Ripening
Microbiological contamination
title_short Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
title_full Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
title_fullStr Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
title_full_unstemmed Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
title_sort Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
dc.creator.none.fl_str_mv González Forte, Lucía del Sol
Amalvy, Javier Ignacio
Bértola, Nora Cristina
author González Forte, Lucía del Sol
author_facet González Forte, Lucía del Sol
Amalvy, Javier Ignacio
Bértola, Nora Cristina
author_role author
author2 Amalvy, Javier Ignacio
Bértola, Nora Cristina
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Food science
Food safety
Food microbiology
Microbiology
Natamycin
PVA
Polyurethane
Starch-based film and coating
Ripening
Microbiological contamination
topic Ciencias Exactas
Food science
Food safety
Food microbiology
Microbiology
Natamycin
PVA
Polyurethane
Starch-based film and coating
Ripening
Microbiological contamination
dc.description.none.fl_txt_mv The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly <i>Penicillium spp</i>) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including <i>Penicillium spp</i>. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against <i>Penicillium spp</i>. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.
Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly <i>Penicillium spp</i>) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The starch amount was maximized, and this was achieved by adding polyvinyl alcohol (PVA) and also polyurethane (PU) to the formulation. The PU acted as plasticizer and also provided functional groups that interacted with the natamycin and affected its diffusion. When 5 % PU was added, the natamycin migration of the coating doped with 1% natamycin was reduced by half. The natamycin distribution on both sides of the film was also evaluated, concluding that, in line with the reduced migration, when polyurethane is included, the formulation presents high hydrophobicity and natamycin is left with a preferential distribution towards the air face (exterior). For microbiological tests, microorganisms were isolated from cheese factories. Natamycin solutions showed inhibitory effect against environmental molds including <i>Penicillium spp</i>. Accordingly, films loaded with 0.1 % natamycin showed a significant inhibitory effect against <i>Penicillium spp</i>. The polymer combination in this work was optimized to obtain an active coating with good physicochemical properties and enriched with natamycin that has proven to be available for acting against molds and preferentially on the surface exposed to potential mold attack during ripening.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/121770
url http://sedici.unlp.edu.ar/handle/10915/121770
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2405-8440
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2019.e01957
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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