Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Area of Science:

• Food Science
• Microbiology
• Materials Science

Background:

• Microbial spoilage limits the shelf life of perishable foods like mozzarella cheese.
• Active packaging offers a promising strategy to control microbial contamination and extend food preservation.

Purpose of the Study:

• To evaluate the efficacy of active polyethylene (PE) films incorporating linalool and thymol in extending the microbial shelf life of mozzarella cheese.
• To determine the impact of varying concentrations of linalool and thymol on the antimicrobial activity of PE films.

Main Methods:

• Preparation of PE films with different concentrations (0%, 1%, 1.5%, 2%) of linalool and thymol.
• Assessment of the antimicrobial properties of the active films against key foodborne microorganisms.
• Packaging of mozzarella cheese samples with the developed active films and monitoring microbial load over 30 days of storage.

Main Results:

• Antimicrobial activity of PE films increased with higher concentrations of linalool and thymol against tested bacteria and yeast.
• Mozzarella cheese packaged in active films exhibited a reduced growth rate of molds and yeasts compared to control samples.
• Samples packaged in PE film with 2% thymol showed the lowest increase in mold and yeast counts (1.00 to 1.21 Log CFU/g).
• Active film packaging ensured safety against Escherichia coli and Staphylococcus aureus contamination for the entire 30-day storage period, unlike the control sample.

Conclusions:

• Incorporating linalool and thymol into PE films significantly enhances their antimicrobial properties.
• Active PE films containing linalool and thymol are effective in extending the shelf life of mozzarella cheese by controlling microbial spoilage.
• This technology presents a viable solution for improving the safety and extending the shelf life of dairy products.