Preservative Effect of Edible Chitosan Coated Liposomes Loaded with Natural Antimicrobial Agents in White Soft Cheese

Samah A.  Sakr; Manal I.  ElShaer; Amina L.  Mohamed; Mohamed A.  Bayoumi

Preservative Effect of Edible Chitosan Coated Liposomes Loaded with Natural Antimicrobial Agents in White Soft Cheese

2022

Samah A. Sakr | Manal I. ElShaer | Amina L. Mohamed | Mohamed A. Bayoumi

Plainly treated foods are highly recommended in the recent world, so edible packaging using encapsulated essential oils in biopolymers have afforded a premium and nontoxic food preservation technique. In this work, chitosan-based emulsions made of liposomes loaded with thyme essential oil were explored to lengthen the shelf-life of white soft cheese. Chitosan-based emulsions with TEO/liposomes, prepared by 2% wt/v chitosan solutions (CL-TEO), are active for 60 days. Antimicrobial activities were assessed via determination of total viable counts of Bacillus cereus (B. cereus) and Enterococcus faecium (E. faecium) over 4 weeks at refrigerated storage at 5 ºC. Cheese samples coated with CL-TEO 2% v/v and samples coated with CL-TEO 1% v/v plus nisin kept its satisfactory appearance, as well acceptable bacterial counts for 1 month at 5ºC. The results suggested that the formulated liposomal chitosan emulsions encapsulated TEO 2% v/v and liposomal chitosan emulsion encapsulated TEO 1% v/v plus nisin might be promising natural formulas to extend the shelf life in addition to preserving the flavour of white soft cheese.

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