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Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology in Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Field and Vegetable Crops , Novi Sad , Serbia
Faculty of Technology, University of Novi Sad , Novi Sad , Serbia
In addition to potentially resolving environmental issues that come from plastic and food waste, active biodegradable packaging is being developed to increase the shelf life, quality, and safety of packaged food. In order to overcome the drawbacks of monolayer hydrocolloid-based coating, such as poor mechanical and barrier properties, the design of bilayer hydrocolloid-based coating has been structured using modified pullulan and chitosan. Modification of pullulan has been performed with the aim of incorporating carboxylic groups in its structure to form a polyelectrolyte complex with positively charged chitosan. Modification of chitosan has been carried out in order to improve its hydrophobicity. Immortelle essential oil and hydrolat have been used as antimicrobial compounds incorporated in both layers. This design avoids surfactants while keeping cheese sensory properties, extending its shelf life by at least 50%. The improved mechanical and barrier properties along with incorporation of antimicrobial compounds, as well as the order of lamination and good coverage of the cheese surface by spraying, contribute to better cheese storage conditions when utilizing this packaging.
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