This study aimed to evaluate the efficiency of edible films made from chlorogenic acid/chitosan (CGA/CS) nanoparticles combined with photodynamic technology (PDT). Hydroxypropyl starch (HS) and κ-carrageenan (KC) were used as the main ingredients in the preservation of Mongolian cheese under the PDT condition. The mechanical characteristics, water vapor adsorption, solubility, permeability, and release of chlorogenic acid in aqueous media were evaluated. The incorporation of CGA/CS significantly enhanced the tensile strength and barrier characteristics of the edible films. The antimicrobial efficacy of the edible film was assessed over a period of 7 days while the cheese was being stored, followed by PDT application. The use of antimicrobial PDT did not cause lipid oxidation in cheese samples. Additionally, the combination of CGA/CS@HS/KC helped to reduce fat oxidation in Mongolian cheese. Utilizing an edible film in conjunction with PDT presents a viable solution for prolonging the shelf life of Mongolian cheese while maintaining its sensory attributes and nutritional qualities.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.135091 | DOI Listing |
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