Original Article

Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese

Abstract

Background and Objectives: In recent years, active packaging has been introduced as a new method to better preserve food. Chitosan and nanoclay have been used for preparation of an active nanocomposite with respect to their antimicrobial properties to investigate its effects on the microbial limitation in Gouda cheese.
Materials and Methods: Nanoclay film, chitosan film, chitosan-based nanocomposites and nanoclay-based nanocomposites were prepared and their antimicrobial properties were evaluated to the microbial limitations of Gouda cheese consist of coliforms, Escherichia coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast by agar diffusion method.
Results: The results indicated, the best antimicrobial effect belonged to nanocomposite film with the composition of chitosan 3 wt% by adding nanoclay 1 wt%, which can prevent microbial characteristics of Gouda cheese.
Conclusion: The chitosan and nanoclay nanocomposite had excellent antibacterial activity and performed well against microbial limitations (coliforms, E. coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast) of Gouda cheese. Therefore, the nanocomposite may be possibly used as a surface coating in addition to Gouda cheese as well as similar cheeses and other food to enhance microbial characteristics and extend shelf life.

1. Rhim JW, Ng PKW. Natural biopolymer-based nanocomposite films for packaging applications. Crit Rev Food Sci Nutr 2007;47:411-433.
2. Mohammadzadeh M, Hosseini SM, Khajeh-Nasiri SH, Hashemi SH, Fakhari J. Isolation and identification of bacteria from paperboard food packaging. Iran J Microbiol 2015;7:287-293.
3. Casariego A, Souza B, Cerqueira M, Teixeira J, Cruz L, Dı´az R, et al. Chitosan/clay films’ properties as affected by biopolymer and clay micro/nanoparticles’ concentrations. Food Hydrocoll 2009;23:1895-1902.
4. Youssefa A, El-Sayed S. Bionanocomposites materials for food packaging applications: Concepts and future outlook. Carbohydr Polym 2018;193:19-27.
5. Henriette MC, de Azeredo. Nanocomposites for food packaging applications. Food Res Int 2009;42:1240-1253.
6. Arora A, Padua G. Review: nanocomposites in food packaging. J Food Sci 2010;75:R43-49.
7. Echegoyen Y, Rodríguez S, Nerín C. Nanoclay migration from food packaging materials. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016;33:530-539.
8. Jo Y, Benoist DM, Ameerally A, Drake MA. Sensory and chemical properties of Gouda cheese. J Dairy Sci 2018;101:1967-1989.
9. Wemmenhove E, Wells-Bennik MHJ, Stara A, van Hooijdonk ACM, Zwietering MH. How NaCl and water content deter mine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes. J Dairy Sci 2016;99:5192-5201.
10. Codex Alimentarius Commission C-5 (2013). Codex Standard for Gouda.
11. Iranian National Standardization Organization (2016) Gouda cheese specifications and test methods, Standard No 901.
12. Iranian National Standardization Organization No 2406. Microbiology of milk and milk products Specifications and test methods. 3rd Revision 2017.
13. Beikzadeh Ghelejlu S, Esmaiili M, Almasi H. Characterization of chitosan-nanoclay bionanocomposite active films containing milk thistle extract. Int J Biol Macromol 2016;86:613-621.
14. Wen P, Zhu D, Wu H, Zong M, Jing Y, Han S. Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control 2016;59:366-376.
15. International Organization for Standardization (2006). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of numbers. ISO4832.
16. International Organization for Standardization (2004). Milk and milk products– Enumeration of colony- forming units of yeasts and/or molds– colony-count technique at 25 °C. ISO 6611.
17. ISO 6785: 2001 ،Milk and Milk Products – Detection of Salmonella Spp.
18. International Organization for Standardization (2005). Milk and milk products- Enumeration of presumptive Escherichia coli. Coliforms – Colony-count technique. ISO 11866-1.
19. International Organization for Standardization (2003). Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 3: Detection and MPN technique for low. ISO 6888 – 3.
20. Cesur S, Köroğlu C, Yalçın H. Antimicrobial and biodegradable food packaging applications of polycaprolactone/organo nanoclay/chitosan polymeric composite films. J Vinyl Addit Techn 2018;24:376-387.
21. Chiu F, Lai S, Hsieh I, Don T, Huang C. Preparation and properties of chitosan/clay (nano)composites: a silanol quaternary ammonium intercalated clay. J Polym Res 2012;19:9781.
22. Abdollahi M, Rezaei M, Farzi G. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J Food Eng 2012; 111:343-350.
23. Goy RC, Sinara TBM, Odilio BGA. Evaluation of the antimicrobial activity of chitosan and its quaternized derivative on E. coli and S. aureus growth. Rev Bras Farmacogn 2016;26:122-127.
24. Wemmenhove E, Valenberg H, Hooijdonk A, Wells-Bennik M, Zwietering M. Factors that inhibit growth of Listeria monocytogenes in natureripened Gouda cheese: A major role for undissociated lactic acid. Food Control 2018;84:413-418.
Files
IssueVol 12 No 2 (2020) QRcode
SectionOriginal Article(s)
DOI https://doi.org/10.18502/ijm.v12i2.2617
Keywords
Gouda cheese; Nanoclay; Chitosan; Nanocomposite; Antimicrobial property
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
1.
Mohammadzadeh-Vazifeh M, Hosseini SM, Mohammadi A, Jahanfar M, Maleki H. Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese. Iran J Microbiol. 2020;12(2):121-126.