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Communication Dans Un Congrès Année : 2022

Investigating tradition for sustainable food packaging alternatives: the case of Banon Cheese

Emilie Dumas

Résumé

Consumer demand for ready-to-use “natural” fresh food products with maximum safety and shelf life, led food industry to the development of active packaging, often integrating phenolic compounds as natural preservatives. These modern methods echo traditional food preservation methods. Indeed, Banon cheese is a French goat milk cheese, which is traditionally ripened in a chestnut leaves wrapping. Beyond the anaerobic conditions that promotes the development of unusual aromas, phenolic compounds may also migrate from the leaf to the cheese, thus promoting cheese conservation. In this preliminary study, we aimed at evaluating the molecular exchanges between cheese and leaf during ripening and storage. 1% agar non-nutritive medium was cast on discs of chestnut leaves and incubated in the conditions of cheese ripening (7 days, 10°C). Yellow-brown compounds diffused into the agar and analysis by Folin-Ciocalteu assay showed the presence of about 85,5 µg phenolics among them. Ripened Banon cheese (curd and outer surface) and chestnut leaves aqueous extracts were then prepared and investigated for phenolic contents using Folin-Ciocalteu assay and HPLC-DAD, and for antioxidant activity using DPPH assay. Chestnut leaves extracts were also investigated for antimicrobial effects by the agar-well diffusion assay method against Listeria innocua ATCC 33090, Escherichia coli DSM 682, and Staphyloccocus aureus DSM 799. Phenolic compounds seemed to be present both in the leaf and on cheese surface, but no significant antioxidant capacity increase could be identified in Banon surface or curd. No antimicrobial effect of chestnut leaves extracts could be evidenced. As a conclusion, some compounds migrates from the leaf to the cheese, but the quantities are probably too low to have an effect on cheese preservation, the physical water and oxygen barrier effect provided by the leaf itself being the main protecting effect.
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Dates et versions

hal-04391629 , version 1 (12-01-2024)

Identifiants

  • HAL Id : hal-04391629 , version 1

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Coralie Dupas, Emilie Dumas. Investigating tradition for sustainable food packaging alternatives: the case of Banon Cheese. The 2nd International Joint Symposium on Agriculture and Food Security School of Agro-Industry, Sep 2022, Mae Fah Luang University, Tambon Tasood, Thailand. ⟨hal-04391629⟩
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