Lemon Essential Oil/Polylactic Acid Nanofiber Membranes Effect On The Quality Of Mongolia Cheese

As a characteristic dairy product in Inner Mongolia,Mongolia cheese is favored by more and more people all over the country for its rich nutrition and unique flavor.However,due to its high water activity,low salt content and the presence of oxygen in the environment,Mongolia cheese is vulnerable to microbial damage,resulting in a short shelf life.Therefore,in order to prolong the shelf life of Mongolia cheese and inhibit the microorganisms on the surface of Mongolia cheese.This study used natural plant lemon essential oil(LEO)as antibacterial agent,polylactic acid(PLA)nanofiber membrane as the substrate by electrostatic spinning technology.encapsulated LEO and added different proportions of LEO(2% 6% 10%)to characterize the fiber membrane electron microscopy(SEM),Fourier infrared spectroscopy(FTIR),water contact Angle,oil cumulative release and in vitro bacteriostatic experiment performance,screened out the best fiber performance and bacteriostatic effect of the best antibacterial membrane for subsequent Mongolia cheese fresh-keeping experiment.Finally,combined with tray packaging,milk curd freshness index was characterized by p H value,texture analysis,total colony number,12%TCA,free amino acid and sensory evaluation.The results showed that the fiber diameter,water contact Angle and cumulative release amount of antibacterial membrane increased with the increasing of LEO.In addition,the antibacterial effect of PLA-LEO3(10%LEO)was selected as the best through in vitro antibacterial experiment.The subsequent preservation experiment of Mongolia cheese was carried out.During the storage period of Mongolia cheese,PLA-LEO3 effectively inhibited the growth and reproduction of microorganisms.Protected the hardness and chewiness of Mongolia cheese.In conclusion,PLA-LEO antibacterial membrane can effectively protect the freshness index of Mongolia cheese and prolong the shelf life of Mongolia cheese.Finally,this antibacterial membrane has a good application prospect in the preservation of Mongolia cheese.