Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 3 / 2012

Hanušová, K. – Dobiáš, J. – Voldřich, M.
Assessment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packaging
Journal of Food and Nutrition Research, 51, 2012, No. 3, s. 145-155

Kristýna Hanušová, Department of Food Preservation, Institute of Chemical Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic. E-mail:

Summary: Polymer films coated with commercially available lacquers containing natamycin were studied to evaluate natamycin migration, mechanical and barrier properties and antimicrobial efficiency in cheese packaging. The amount of released natamycin was at maximal level from 0.60 mg·dm-2 ± 0.11 mg·dm-2 to 1.21 mg·dm-2 ± 0.15 mg·dm-2, depending on the tested films. Mechanical properties of the films with lacquer coatings did not significantly change whereas oxygen and carbon dioxide permeability was decreased in these films. Natamycin released from the polyvinylchloride (PVC) film provided inhibitory effect against microorganisms isolated from the surface of cheese Blaťácké zlato on agar plates. The PVC film was insufficient for the packaging of cheese Blaťácké zlato during ripening. Conversely, the PVC and polyamide/polyethylene (PA/PE) films were able to inhibit the fungal growth on the surface of wrapped cheeses Blaťácké zlato, Eidamská cihla and Gaston Oregano during storage.

Keywords: active packaging; antimicrobial films; natamycin; migration; cheese

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