Improving the shelf life of fresh pasta filata cheese using lactobacilli postbiotics and carbon dots
Main Article Content
Keywords
Active packaging, Carbon quantum dots, Cell supernatant, Photodynamic, Whey
Abstract
This study investigated the efficacy of aerosolized postbiotics derived from Lactobacillus mesenteroides, zinc-carbon dots (Z-CDs), and their combined application in extending the shelf life of fresh pasta filata cheese (Z-CDs-P). The postbiotics (300 mg/mL), Z-CDs (5 mg/mL), and their combination were used in fresh pasta filata cheese during storage at 4 °C for 18 days by the aerosolization method. A diverse range of microbial and fungal species were monitored in cheese samples. A mathematical model was used to estimate the shelf life of cheese by analyzing both microbiological and sensory data. Based on the results, the control cheese remained acceptable for 5.5 days. Both Z-CDs and Z-CDs420nm treatments slightly extended the shelf life by 1–2 days. The addition of postbiotics further increased the cheese storability, and their combination with Z-CDs and Z-CDs420nm prolonged the shelf life to over 9 and 11 days, respectively. These findings demonstrated the potential of Z-CDs and postbiotics as a promising strategy for extending the shelf life of fresh cheese. Because of its multifunctional properties, the Z-CDs-P solution delivered via aerosolized spray emerges as a promising candidate for applications in dairy industry.
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