Preparation and characterization of PLA‐lemon essential oil nanofibrous membranes for the preservation of Mongolian cheese

Mongolian cheese is easily contaminated by foodborne microorganisms, causing foodborne diseases and endangering public health. This study aimed to fabricate and characterize polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM), estimating their potential to be used as a novel antibacterial material for limiting the development of pathogenic microorganisms on the cheese surface. Results showed that the fibrous diameter, water contact angle, and cumulative release of the PLNM increased with lemon essential oil incorporation. Meanwhile, the PLNM can inhibit four pathogenic microorganisms and two spoilage microorganisms. According to TVC, we found that the PLNM can effectively inhibit microorganisms within the safety threshold for 8 days at 25 ± 1°C, and extended the shelf life of Mongolian cheese by 2 days. The PLNM had an excellent antibacterial effect and the potential for application in Mongolian cheese preservation. Practical applications As a characteristic dairy product of Inner Mongolia, Mongolian cheese is popular because of its unique flavor. However, cheese's susceptibility to microbes has reduced its sales radius. The polylactic acid nanofibrous membranes loaded with lemon essential oil (PLNM) prepared in this study can effectively inhibit the growth of pathogenic microorganisms on the cheese surface. Results showed that PLNM effectively extended the shelf life of Mongolian cheese to 8 days at 25 ± 1°C.