Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging
Laura N. Sandoval,
Monserrat López,
Elizabeth Montes-Díaz,
Andres Espadín,
Alberto Tecante,
Miquel Gimeno,
Keiko Shirai
Affiliations
Laura N. Sandoval
Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
Monserrat López
Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
Elizabeth Montes-Díaz
Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
Andres Espadín
Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
Alberto Tecante
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
Miquel Gimeno
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
Keiko Shirai
Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH) losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging.
