A novel preservation technique applied to fiordilatte cheese (Articolo in rivista)

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  • A novel preservation technique applied to fiordilatte cheese (Articolo in rivista) (literal)
Anno
  • 2013-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.ifset.2013.04.010 (literal)
Alternative label
  • Conte A., Longano D., Costa C., Ditaranto N., Ancona A., Cioffi N., Scrocco C., Sabbatini L., Contò F., Del Nobile M.A. (2013)
    A novel preservation technique applied to fiordilatte cheese
    in Innovative food science & emerging technologies
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Conte A., Longano D., Costa C., Ditaranto N., Ancona A., Cioffi N., Scrocco C., Sabbatini L., Contò F., Del Nobile M.A. (literal)
Pagina inizio
  • 158 (literal)
Pagina fine
  • 165 (literal)
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  • cited By (since 1996)0 (literal)
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  • http://www.scopus.com/inward/record.url?eid=2-s2.0-84880062597&partnerID=40&md5=ed9b1cc9b446c46066e295fa252e0081 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 19 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
  • Scopu (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Department of Agricultural, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy Department of Chemistry, University of Bari Aldo Moro, Via Orabona, 4, 70126 Bari, Italy CNR, Istituto di Fotonica e Nanotecnologie UOS Bari, Physics Department, Via Amendola, 173, 70126 Bari, Italy Department of Economics, University of Foggia, Via Romolo Caggese, 1, 71122 Foggia, Italy (literal)
Titolo
  • A novel preservation technique applied to fiordilatte cheese (literal)
Abstract
  • Bio-plastics are starting to graduate from the 'emerging technology' stage to market acceptance as everyday materials. In the present study, nanocomposite coatings embedding copper nanoparticles (CuNPs) were developed as new active packaging for fresh dairy products. In order to combine the bioactivity of CuNPs with a biodegradable polymer matrix, copper nanoparticles were satisfactorily incorporated into polylactic acid (PLA). Two different routes were carried out to prepare active films by picosecond-pulsed laser ablation. The nano-materials were characterized by UV-Vis spectroscopy and X-ray Photoelectron spectroscopy. Copper release was also measured through atomic absorption analyses. To assess the antimicrobial effects of nanocomposite systems, both in vitro and in vivo tests were carried out. The active polylactic acid films showed good antibacterial activity. In fiordilatte samples stored at 4 C during 9 days, proliferation of main spoilage microorganisms was delayed with a consequent preservation of sensory attributes. These results represent a step forward in the possible application of copper in the food packaging industry. Industrial relevance Bio-plastics with active properties represent the most emerging technology in food packaging field. Results from the current paper demonstrate that antimicrobial films of PLA embedding copper nanoparticles could be developed and applied to fresh dairy products as fiordilatte. In fact, the in vivo test confirmed the antimicrobial effects on fiordilatte spoilage, without compromising sensory attributes. Results could gain great importance from the industrial dairy sector. (literal)
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