The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Asrul Bahar, Nita Kusumawati, Annis Catur Adi

Research output: Contribution to journalArticlepeer-review

Abstract

The packaging of food goods is crucial. Due to the presence of packaging, food goods' quality can be preserved while being stored. This research created gelatin-based nanocomposite packaging with the addition of active compounds in the form of CHNF and ZnONPs, which reduced the decrease in the nutritional content of cheddar cheese and increased its shelf life. Cheese is one of the nutrient-rich food products that are susceptible to changes in environmental conditions. The results showed that G/CHNF/ZnONPs films were able to minimize 7.76%, 4.84 %, 13.24%, and 1.78%, respectively, the potential for decreasing levels of protein, fat, carbohydrates, and minerals, especially calcium, during 30 days of storage of unpackaged cheddar cheese. Additionally, the G/CHNF/ZnONPs coating extended the shelf life of cheddar cheese to 131 days, longer than LDPE packaging and without packaging.

Original languageEnglish
Pages (from-to)1355-1362
Number of pages8
JournalInternational Journal on Advanced Science, Engineering and Information Technology
Volume13
Issue number4
DOIs
Publication statusPublished - 2023

Keywords

  • Food packaging
  • cheddar cheese
  • gelatin film
  • shelf life

Fingerprint

Dive into the research topics of 'The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese'. Together they form a unique fingerprint.

Cite this