Development and Characterization of Sustainable Antimicrobial Films Incorporated with Natamycin and Cellulose Nanocrystals for Cheese Preservation

Environmental pollution and food safety are both issues of global concern. In this sense, sustainable antimicrobial nanocomposites based on cellulose/poly (vinyl alcohol) blend incorporated with natamycin cellulose nanocrystals (CNC) were manufactured characterized. The developed films evaluated according to their mechanical optical properties, barrier oxygen water vapor permeation. antimycotic activity was in vitro against fungi yeasts. film’s potential act as an active packaging for Minas cheese preservation also assessed. incorporation CNC increased the films’ tensile strength; however, it did not influence properties (4.12 × 10−7 g·cm.m−1·h−1·Pa−1) (3.64 10−13 g·cm·m−1·h−1·Pa−1). natamycin, other hand, resulted that more opaque (around 24%) a yellowish color. showed effects all analyzed yeasts (approximately 35 mm inhibition zone) able control growth S. cerevisiae cheese, reducing log cycle until 12th day storage. Since they performed well food, concluded be applied preservation.