Application of bilayer films based on poly(lactic acid) and gelatin loaded with rutin and carvacrol encapsulated in Pickering emulsion as active packaging of Mozzarella-type cheese

Abstract Active food packaging is a strategy to extend the shelf life of food by reducing bacterial growth and lipid oxidation. These bilayer packaging materials have attracted significant interest due to their complementary functional properties. The objective of this work was to evaluate the effect on the refrigerated storage of sliced Mozzarella-type cheese packaged in bilayer films based on poly(lactic acid) (B-PLA)–gelatin (GE) with the addition of a Pickering emulsion (PE) encapsulating rutin and carvacrol. The cheese slices were packaged in non-active and active film (B-PLA-GE and B-PLA-GE-PE, respectively) and without packaging (control) and stored under refrigeration for 14 days. On days 0, 3, 7, 10, and 14, samples were analyzed to determine weight loss, moisture content, water activity, pH, colour parameters, lipid oxidation using the thiobarbituric acid reactive substances method, and microbiological analysis. The samples packaged in B-PLA-GE-PE showed the least changes in physicochemical properties and antioxidant capacity, in addition to significantly reducing microbial counts during the 7 days of cold storage. Therefore, these bilayer films show great potential for extending the shelf life of sliced Mozzarella-type cheese (foods with a high lipid content), preserving their quality for longer.