Use of edible films and coatings in cheese preservation: Opportunities and challenges

Costa, Maria J.; Maciel, Luís C.; Teixeira, J. A.; Vicente, António A.; Cerqueira, Miguel A.

doi:10.1016/j.foodres.2018.02.013

Cited by 161 publications

(97 citation statements)

References 68 publications

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“…Kitosan juga merupakan salah satu bahan pengawet alami yang dapat disintesa dari kulit udang, karena mempunyai kemampuan menghambat pertumbuhan bakteri. Oleh karena itu edible coating dengan bahan baku komposit pati dan kitosan akan meningkatkan fungsinya sebagai pengemas, selain melindungi bahan pangan juga mengandung bahan pengawet (Hardjito, 2006;Costa et al, 2018;Hajji et al, 2018;Chakravartula et al, 2019).…”

Section: Pendahuluanunclassified

Pemanfaatan Kitosan Kulit Udang Dengan Penambahan Ekstrak Daun Kesum Sebagai Penghambat Bakteri Pada Edible Coating

Lestari

Munir

Tribudi

2018

JTP

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ABSTRAKPenelitian bertujuan untuk mengetahui pengaruh daya hambat edible coating kitosan -pati biji durian dengan penambahan ekstrak daun kesum terhadap pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi ekstrak daun kesum K 0 =0.00%; K 1 =0.20%; K 2 =0.40%; K 3 =0.60%; K 4 =0.80%; K 5 =1.00%; K 6 =1.20%, dan K 7 =1.40%. Edible coating dibuat dengan formula dasar pati biji durian 3.00%; kitosan 0.80%; gliserol 0.60%. Parameter yang diamati adalah daya hambat menggunakan metode paper disk. Hasil penelitian menunjukan bahwa daya hambat edible coating pati biji durian -kitosan dengan penambahan ekstrak daun kesum berpengaruh sangat nyata (p<0.01) terhadap pertumbuhan bakteri Staphylococcus aureus maupun Escherichia coli. Nilai daya hambat edible coating dengan penambahan ekstrak daun kesum terhadap bakteri Staphylococcus aureus antara 3.432 -4.344 mm, sedangkan bakteri Escherichia coli antara 2.233-3.596 mm. Daya hambat terhadap bakteri yang tertinggi adalah ekstrak daun kesum 1.40% sebesar 4.344 mm (Staphylococcus aureus) dan 3.596 mm (Escherichia coli). Semakin tinggi konsentrasi ekstrak daun kesum, terbukti bahwa semakin tinggi daya hambat terhadap bakteri Staphylococcus aureus dan Escherichia coli ABSTRACT The aim of this research is to determine the inhibitory effect of edible coating chitosan from durian seed starch by the addition of Kesum leaf extract toward the growth of Staphylococcus aureus and Escherichia coli. This experimental design used is a Completely Randomized Design (CRD) treated by concentration of Kesum leaf extract (K): K 0 =0.00%, K 1 =0.20%, K 2 = 0.40%, K 3 =0.60%, K 4 =0.80%, K 5 =1.00%, K 6 =1.20%, and K 7 =1.40%. The formulation of edible coating consist of 3.00% durian seed starch; 0.80% chitosan and 0.60% gliserol. The observed parameter is inhibitory effect using paper disk method. The result showed that the inhibition of edible coating chitosan from durian seed starch treated with the addition of Kesum leaf extract has significantly effect (p<0.01) on inhibition the growth of Staphylococcus aureus and Escherichia coli. The inhibitory effect of edible coating by adding Kesum leaf extract to S. aereus growth ranged 3. mm. The highest of inhibitory effect on bacteria was 1.40% Kesum leaf extract; 4.344 mm in Staphylococcus aureus and 3.596 mm in Escherichia coli. The higher the concentration of Kesum leaf extract, the greater the inhibition of Staphylococcus aureus and Escherichia coli

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Section: Pendahuluanunclassified

Pemanfaatan Kitosan Kulit Udang Dengan Penambahan Ekstrak Daun Kesum Sebagai Penghambat Bakteri Pada Edible Coating

Lestari

Munir

Tribudi

2018

JTP

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“…When considered from this point of view, the diversity of materials that can be used in coating systems is also increasing. The performance of edible films and coatings is dependent on the materials used and their main characteristics such as solubility, density, viscosity, and surface tension (Costa et al, 2018). As a general rule, lipids are used to reduce water transfer, polysaccharides to control the passage of oxygen and other gases, and proteins to impart mechanical strength to the films.…”

Section: Materials Used In Edible Films and Food Coatingsmentioning

confidence: 99%

Untitled

2018

Journal of Food Technology Research

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Article HistoryThe whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid. Contribution/Originality:This study contributes in the existing literature about physicochemical properties of dairy products, focusing in the physicochemical and rheological properties of goat whey. Up to now, nothing was discussed about that. The study also documents that the goat whey is a dilatant fluid with small effect of temperature on viscosity.

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“…'Cheese' is selected in this study because of its popularity in daily life and its nutritional value comprising of fat, vitamins, and inorganic salts. However, cheese is susceptible to the spoilage by pathogenic or nonpathogenic microbes during storage [11,12] resulting in off-flavors [10]. Enhancement of cheese shelf life by using alginate-zein films with natamycin [13] and agar-based hydrogel with silver nanoparticles were reported earlier [14] but using of EO based hydrogel for improvement of the cheese shelf life and endorsing its quality and safety has not yet been reported as per the best of our knowledge.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, to observe the effect of clove and cinnamon EOs in the hydrogel film and its implementation to evaluate the shelf life of cheese has been reported for the first time. Besides, the increase in the world market for cheese has made it a good platform for the application of the innovative packages [10] discussed above. 'Cheese' is selected in this study because of its popularity in daily life and its nutritional value comprising of fat, vitamins, and inorganic salts.…”

Section: Introductionmentioning

confidence: 99%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

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‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.

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Use of edible films and coatings in cheese preservation: Opportunities and challenges

Cited by 161 publications

References 68 publications

Pemanfaatan Kitosan Kulit Udang Dengan Penambahan Ekstrak Daun Kesum Sebagai Penghambat Bakteri Pada Edible Coating

Pemanfaatan Kitosan Kulit Udang Dengan Penambahan Ekstrak Daun Kesum Sebagai Penghambat Bakteri Pada Edible Coating

Untitled

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

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