Development of an iron-based oxygen-scavenging nanofilm to extend the shelf-life of  ultrafiltered cheese

Zhaleh  Sheidae; Mahmood Alizadeh Sani; Mehdi Farhoodi

doi:10.18502/jfsh.v11i3.21343

Zhaleh Sheidae Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Mahmood Alizadeh Sani Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
Mehdi Farhoodi Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v11i3.21343

Keywords: Oxygen scavenger; Film; Shelf life; Ultra filtered cheese

Abstract

Oxygen is one of the main factors contributing to food spoilage. A recent approach in food packaging is the use of oxygen scavengers within the package to prevent quality deterioration in oxygensensitive foods. Removing oxygen inside the package by a scavenger, along with low gas impermeability of the packaging film, can prevent the growth of molds and yeasts in the food and increase its shelf life. For this purpose, in previous research, to increase the shelf life of ultrafiltered cheese, new nanocomposites based on polyolefin elastomer containing nanoparticles (nanosilica and nanographene) with an iron-based oxygen scavenger were prepared and optimized using the Doptimal mixture design method. Based on this design, various treatments were obtained with varying concentrations of different nanoparticles in the constant components of polyolefin elastomer and POE-g-MAH compatibilizer. Then, the best base film was obtained based on oxygen permeability, oxygen absorption, and mechanical properties at a concentration of 0.33% iron, 0.21% graphene, and 0.46% silica with a desirability of 76.2%. In this study, the effect of the optimal nanocomposite film on the microbial, chemical, and sensory characteristics of ultrafiltered cheese was investigated. The results showed that using this scavenger film in the ultrafiltered cheese package, while preserving its sensory characteristics, was able to extend the shelf life of the cheese compared to the control sample. It can be concluded that this new nanofilm, as an oxygen scavenger, has suitable efficiency for increasing the shelf life of oxygen-sensitive products.