Innovation in cheese preservation: antimicrobial starch-based films produced by casting and thermo-compression techniques

Abstract

Purpose

This is one of the innovative studies that performs a comparative study of active and biodegradable starch-based films containing natamycin, produced by casting and thermo-compression methods to improve the microbiological stability of Argentinian Port Salut cheese.

Design/methodology/approach

Barrier and diffusion tests were carried out in order to evaluate the effectiveness of the films as antifungal packaging.

Findings

Films exhibited strong barrier action, with cast films proving to be the most effective yeast inhibitors. In the diffusion test, both types of films loaded with natamycin demonstrated a decrease in Zygosaccharomyces bailii counts after 48 h. Casting films significantly reduced Zygosaccharomyces rouxii and Saccharomyces cerevisiae counts after 48 h, while thermo-compression films partially inhibited yeasts. Casting films presented the most effective antimicrobial action in protecting cheese against yeast contamination.

Originality/value

This study provides a comparative analysis of the impact of processing methods on the properties of starch-based films incorporating the natural antimicrobial, natamycin. This research studies edible films based on tapioca starch, with or without natamycin, produced by means of casting and thermo-compression techniques, and compares the films antimicrobial properties against Z. bailli, Z. rouxii and S. cerevisiae using model systems and Argentinian Port Salut cheese.

Citation

Berti, S., González-Martínez, C., Flores, S.K. and Jagus, R.J. (2025), "Innovation in cheese preservation: antimicrobial starch-based films produced by casting and thermo-compression techniques", British Food Journal, Vol. 127 No. 3, pp. 878-884. https://doi.org/10.1108/BFJ-04-2024-0350