Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging

Researchers at the University of Foggia in Italy evaluated the effect of silver nanoparticles incorporated into a bio-based coating in combination with MAP to prolong the shelf life of Fiordilatte packaged with and without brine.
They found that the combination of active coating and MAP enhanced Fiordilatte shelf life that reached a value of about 10 days. Nevertheless, these treatments were effective only when the Fiordilatte was packaged in the brine.
In fact, the combined effect of active coating and MAP without brine determined a shelf life value of about 6 days, due to a sensory unacceptability.
An article about the research is published in LWT - Food Science and Technology.
Click here for an abstract of the article.

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