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  • Title: Fabrication of cellulose-based adhesive composite as an active packaging material to extend the shelf life of cheese.
    Author: Al-Moghazy M, Mahmoud M, Nada AA.
    Journal: Int J Biol Macromol; 2020 Oct 01; 160():264-275. PubMed ID: 32474074.
    Abstract:
    Traditional solutions of food packing are limited for antimicrobial packaging materials that interact with the product to inhibit the growth of microorganisms. In this work, adhesive composite was developed as an active packaging material using allyl isothiocyanate (AIC) in vapor phase. Such adhesive composite was made of gelatin electrospun fibers loaded by AIC and supportive adhesive sheet. Gelatin electrospun fibers loaded by AIC (2-10% v/v) into 24% wt/v gelatin solutions was produced using electrospinning apparatus at 15 kV, 15 cm air gap and 0.2 mL/h flow rate. This mat was supported by pressure-sensitive adhesive (PSA) made of hydroxyethyl cellulose backbone grafted by acrylic acid and methylbutyl acrylate [HEC-g-poly(AA-MBA)]. PSA was characterized in means of spectral, physicochemical and rheological analysis. Final product with AIC (2% v/v) showed significant antimicrobial activities against two food born bacteria including Staphylococcus aureus ATCC 25923 and Escherichia coli O157:H7. Antimicrobial activities on cheese showed that gelatin nanofibers loaded by AIC (10% v/v), applied in the headspace, extended the shelf life of cheese from 4 weeks to 8 weeks.
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