Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

Abstract

This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.

Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese

“…Pieretti et al studied the effect of the application of alginate edible coatings with oregano and rosemary essential oils on the texture of fresh cheese. At the beginning of the storage, they found that the uncoated sample presented the lowest hardness, proving to be softer than the coated cheese samples [ 36 ].…”

Caracterização de cobertura comestível a base de alginato e óleos essenciais

“…As alíquotas das soluções filmogênicas foram vertidas em placas com diâmetro de 9 cm e secas a 24°C por 24 horas (Fakhouri, 2007;Pieretti et al, 2019).…”

Quality assessment of artisanal cheeses in the northwest region of Paraná

“…The project was approved by the Ethics and Research Committee -UEM, according to CAAE: 25081613.8.0000.0104. The acceptance index (IA) was also calculated by considering only the overall appearance attribute, equal to the average of each sample divided by the maximum grade, and multiplied by 100, according to Deolindo et al (2019) and Pieretti et al (2019).…”

“…Artisanal cheeses are important for regional development and family support in the interior of Brazil, but most producers of these foods are not aware of microbiological hazards and do not follow good manufacturing practices. As a result of this scenario, it is still frequently the case that microbiological analyzes of artisanal cheeses show high contamination and are outside acceptable hygienic-sanitary standards (Queiroz et al, 2017;Carvalho et al, 2019). Similar results to ours were observed in other studies regarding the microbiological quality of high or very high humidity cheeses.…”

“…Similar results to ours were observed in other studies regarding the microbiological quality of high or very high humidity cheeses. Queiroz et al (2017) reported that 40% of the samples analyzed were outside the microbiological standard for coliforms at 45°C and 12% were considered to have high counts for coagulase-positive staphylococci. Dores et al (2013) also reported high S. aureus counts with 6.30 × 10 4 3.00 × 10 2 8.50 × 10 3 P02 1.18 × 10 7 8.70 × 10 4 3.21 × 10 4 P03 2.80 × 10 4 1.95 × 10 3 1.00 × 10 4 P04 1.53 × 10 7 >1.00 × 10 3 4.60 × 10 3 P05 1.08 × 10 7 >1.00 × 10 3 2.30 × 10 3 P06 <1.00 × 10 4 <1.00 × 10 2 <1.00 × 10 2 P07 7.10 × 10 5 <1.00 × 10 2 7.10 × 10 3 P08 1.20 × 10 5 1.00 × 10 3 2.23 × 10 3 P09 <1.00 × 10 3 2.30 × 10 3 3.00 × 10 3 P10 2.00 × 10 2 <1.00 × 10 2 1.70 × 10 4 P11 1.70 × 10 7 >1.00 × 10 4 <1.00 × 10 2 P12 1.90 × 10 4 4.00 × 10 3 1.97 × 10 4 P13 1.97 × 10 5 2.80 × 10 4 9.80 × 10 3 P14 1.98 × 10 6 1.00 × 10 2 1.40 × 10 3 P15 1.60 × 10 6 4.30 × 10 4 2.28 × 10 4 P16 1.20 × 10 6 3.00 × 10 3 7.50 × 10 3 P17 8.70 × 10 6 7.00 × 10 3 2.04 × 10 4 P18 2.50 × 10 4 3.00 × 10 2 6.00 × 10 2 P19 1.00 × 10 6 1.30 × 10 4 <1.00 × 10 3 P20 2.15 × 10 6 4.20 × 10 4 <1.00 × 10 3 96 Ana Carolina B. Castilho et al…”