Ideabrill beats the competition of traditional packaging in terms of preserving cheese.
The results of an important study by the University of Camerino, School of Pharmaceutical Sciences and Health Products, the scientific partner of Esseoquattro, confirmed that Ideabrill preserves Asiago Fresco and Grana Padano cheeses much more effectively than the traditional transparent film.
A new method
QuaSiAl – The Food Quality and Safety Research Group of the University of Camerino developed a new method (HS-SPME-GC-MS, Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry) to quantify free fatty acids (FFAs) and hexanal in cheese and check their levels throughout the whole shelf-life of dairy products.
These molecules are markers of shelf-life as they increase the acidity of the product and modify its aroma, making it increasingly unpleasant as days go by.
The new method has been applied to Asiago Fresco and Grana Padano cheeses and researchers compared the performances of two different packaging: a high-density polyethylene (HDPE) film and the patented Ideabrill Flavour window bag.
Fresh Asiago cheese has been monitored for 4 weeks and Grana Padano cheese for 12 weeks.
The study clearly shows that both cheeses, Asiago Fresco and Grana Padano, packed in Ideabrill Flavour window bag, produce a smaller quantity of free fatty acids than the same cheeses wrapped in HDPE.
Hexanal levels, also evaluated during storage, were similar to those of FFAs.
These results show a slowdown in lipid oxidation in both samples wrapped in Ideabrill packaging and highlight the ability of our patented packaging to preserve cheeses better than traditional packaging.
The results of the research were published in the authoritative scientific journal Food Research International, in the article entitled “HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage”, written by Franks Kamgang Nzekoue, Giovanni Caprioli, Dennis Fiorini, Elisabetta Torregiani, Sauro Vittori, Gianni Sagratini.
Read the article
A new feather in our cap
“The results of the study are just like a new feather in our cap, of which we are truly proud.
We increasingly take pride in our Ideabrill, a patent packaging that reflects the values we firmly believe in: maximum attention to food and the protection of the health of the final consumer.
Together with The Food Quality and Safety Research Group of the University of Camerino, we made great step forward in our journey towards innovation and I am sure will make many more in the future “, Silvia Ortolani, Esseoquattro Sales Director states.
Our collaboration with Unicam
The collaboration between Esseoquattro and the University of Camerino has been active since 2009 and it allows us to carry out shelf-life testing of the food stored in Ideabrill, in order to guarantee the highest quality standards and the total safety of our flagship product.
Thanks to QuaSiAl, the concept of food safety has assumed an increasing importance for the Rose Team: we study, test and optimize each one of our patented products, in order to guarantee maximum consumer satisfaction.
Contact us now to test the quality of Ideabrill, our patented packaging