Analytical characterization of silver-nanoparticle antimicrobial coatings for fiordilatte cheese

Abstract

Coatings consisting of calcium alginate hydrogel embedding silver nanoparticles (AgNPs), recently developed as a antimicrobial active packaging for fiordilatte cheeses, were studied. The coatings were chemically characterized by X-ray photoelectron spectroscopy. Also, silver release was measured through ICP-MS analyses. Results shows that silver ions are released both in brine and in fiordilatte cheese, confirming the antimicrobial activity of coatings. These preliminary results represent a step forward in the application of silver in food packaging industry. Obtained data are under evaluation.