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Microbial, Physicochemical, and Sensory Analyses-Based Shelf Life Appraisal of White Fresh Cheese Packaged into PET Waste-Based Active Packaging Film

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Abstract

A comparative efficiency evaluation of PET waste-based packaging films is executed by shelf life appraisal of white fresh cheese. Thin film of PET was drawn from single-screw extruder by blending of vPET and rPET. Mechanical, rheological, and morphological properties of extruded PET film were found suitable to use it as packaging material. Furthermore, the PET film was immobilized, then activated to incorporate antimicrobial potential using three various concentrations of AgNPs, and projected to use as packaging material for white fresh cheese. The cheese samples were packaged into pouches made from active PET film, and were stored at 6, 25, and 40 °C for up to 30 days. Pre-packaging and post-packaging characteristics of fresh white cheese were carried out. Microbial, physicochemical, and sensory analyses of white fresh cheese packaged into PET film at various storage temperatures were carried out for up to 30 days. Results showed that the cheese samples packaged into active PET film observed no growth of microorganisms, whereas other samples observed progressive growth of microorganism. Results also indicated that 5% Ag–Cs–PET90:10 film is efficient enough to make cheese bacteria free within 7 days at 40 °C, whereas, for the same packaging duration and temperature, cheese packaged in an inactive PET film was found to be contaminated with 4.67 ± 0.05 log cfu/g of total mesophilic aerobic bacteria. The degree of activity of PET film found to be a function of storage duration, storage temperature, and concentration of AgNPs. Consequently, the PET waste-based active packaging film is found to be capable for shelf life extension of white fresh cheese up to 30 days.

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Notes

  1. Intrinsic viscosity measured by ASTM D4603 using 60:40 of phenol and 1,1,2,2-tetrachloroethane.

  2. The ratio of the proportional decrease in a lateral measurement to the proportional increase in length in a sample.

  3. Stress required to obtain 5% elongation is said to be F-5 value.

Abbreviations

PET:

Poly(ethylene terephthalate)

vPET:

Virgin PET

rPET:

Recycled PET

PET90:10 :

vPET and rPET in 90:10 ratio

AgNPs:

Silver nanoparticles

Cs–PET90:10 :

Chitosan coated PET90:10

Ag–Cs–PET90:10 :

AgNP-immobilized chitosan-coated PET90:10 film

FE-SEM:

Field-emission scanning electron microscopy

TEM:

Transmission electron microscopy

EDX:

Energy-dispersive X-ray spectroscopy

ST:

Storage temperature

St:

Storage duration

USFDA:

United States Food and Drug Administration

EFSA:

European Food Safety Authority

ppm:

Parts per millions

ATR-FTIR:

Attenuated total reflectance Fourier transform infrared spectroscopy

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Acknowledgements

This work is supported and financed by Ministry of Food Processing Industries (MOFPI), Government of India. Remuneration to Amandeep Singh (IF 140804) is being provided by Department of Science and Technology (DST), Government of India under DST-INSPIRE scheme. Authors also acknowledged Dhunseri Petrochemicals India for providing vPET granules. The authors are also thankful to Mr. Bidhan Das (Indian Institute of Packaging, IIP, Kolkata) and Mr. Samrat Kundu (Centre for Research in Nanoscience and Nanotechnology, CRNN, University of Calcutta) for providing technical support.

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Authors and Affiliations

  1. Advanced Polymer Laboratory, Department of Polymer Science and Technology, University of Calcutta, Kolkata, India

    Amandeep Singh, Moumita Khamrai & Patit Paban Kundu

  2. Rubber Technology Centre, Indian Institute of Technology, Kharagpur, India

    Sarthik Samanta

  3. High Technology Laboratory, Department of Chemical Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, India

    Kamlesh Kumari

  4. Department of Chemical Engineering, Indian Institute of Technology, Roorkee, India

    Patit Paban Kundu

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  1. Amandeep Singh
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Correspondence to Patit Paban Kundu.

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Singh, A., Khamrai, M., Samanta, S. et al. Microbial, Physicochemical, and Sensory Analyses-Based Shelf Life Appraisal of White Fresh Cheese Packaged into PET Waste-Based Active Packaging Film. J Package Technol Res 2, 125–147 (2018). https://doi.org/10.1007/s41783-018-0034-5

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