Biodegradable films obtained from triticale (x Triticosecale Wittmack) flour activated with natamycin for cheese packaging

ROMERO, VIVIANA; BORNEO, RAFAEL; PASSALAQUA, NANCY; AGIRRE, ALICIA

Food Packaging and Shelf Life

Elsevier SD

Año: 2016 vol. 10 p. 54 - 59

2214-2894

The objective of this study was to investigate the properties of films made from triticale flour activated with natamycin for cheese packaging. Films control and with different concentration of natamycin were prepared. Moisture content, water solubility, color, puncture test, water vapor permeability and microstructure of films and diffusion coefficients of natamycin were determined. The addition of natamycin reduced solubility values and water permeability, increases L*, b* and ΔE, whereas it did not significantly affect the moisture content of the films or puncture force. The analysis of the microstructure indicated that natamycin was incorporated homogenously onto the films. The diffusional exponents were between 0.5 and 1 (non-fickian diffusion). The antifungal activity of the active triticale flour films against Candida albicans and Aspergillus niger were demonstrated by agar diffusion test. In the case of C. albicans the zone of inhibition was greater at higher concentrations, while against A. niger there were no significant differences. In addition, we studied the performance of active films through testing soft cheese, covered partly with control and activated films and stored 14 days at 4 °C and at room temperature. Visual inspection showed growth of mold on cheese surfaces that were not covered and on the coated with film control, while those covered with activated films did not show mold growth. In conclusion, the addition of natamycin to triticale flour films allows obtaining a material suitable for use in food packaging as active container of cheese to inhibit deterioration.