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Innovative Active Packaging Systems to Prolong the Shelf Life of Mozzarella Cheese

A. Conte^*, C. Scrocco^*, M. Sinigaglia^*, and M. A. Del Nobile^*,,1

^* Department of Food Science, University of Foggia, Via Napoli, 25 – 71100 Foggia, Italy
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100 Foggia, Italy

¹ Corresponding author: ma.delnobile{at}unifg.it

In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract, at 3 different concentrations, was used as active agent, in combination with brine and with a gel solution made of sodium alginate. Shelf life tests were run at 15°C to simulate thermal abuse. The cell load of spoilage and dairy functional microorganisms were monitored at regular time intervals during storage. By fitting the experimental data through a modified version of the Gompertz equation, the shelf life of dairy products packaged in the different systems was calculated. Results show an increase in the shelf life of all active packaged Mozzarella cheeses, confirming that the investigated substance may exert an inhibitory effect on the microorganisms responsible for spoilage phenomena without affecting the functional microbiota of the product.

Key Words: active packaging • Mozzarella cheese • microbial quality • shelf life

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