Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

Abstract

Active edible films and coatings incorporating antimicrobial agents such as essential oils are studied to improve the shelf-life of fresh foods. The aim of this work was to study a mixture of sodium caseinate-chitosan (SC:CH), added with mesoporous silica nanoparticles filled with oregano essential oil (MSN-OEO), to produce an active edible coating for Panela cheese and to evaluate its properties during refrigerated storage for 15 days. The OEO was extracted by hydrodistillation and was incorporated into the MSN. Films based on SC:CH of 4:1 and 8:1 ratios with and without MSN-OEO were produced and the mechanical, barrier, physicochemical and microbiological properties of the films were evaluated. The SC:CH 8:1 ratio (w/w) with MSN-OEO showed reduced mean particle size (764.8 ± 23.3 nm), and a stable solution (zeta potential = 29.9 ± 1.1 mV). The thickness and solubility were influenced by the incorporation of MSN-OEO making it thinner and less soluble. Panela cheese samples were coated by the spray method using the SC:CH 8:1 containing MSN-OEO film forming solution. The final pH of the control cheese was 0.5 units lower than that of the coated cheese, whereas final moisture loss of the control cheese was 4.2 times that of the coated cheese. The mesophilic aerobic bacteria and of molds and yeasts populations achieved a reduction of about 2 Log10 UFC/g after 15 days of storage. Due to microbial growth delay, and little moisture loss, this active coating may improve the quality and safety of Panela cheese.

Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese

“…The decrease in pH is likely due to the organic acids, such as lactic acid, produced by the increasing bacterial population. Coated cheeses have a higher pH, probably due to partial inhibition of lactic acid bacteria 40 . The high pH value in samples containing probiotics may be due to the coating treatment, which acts as an encapsulated substance that preserves the stability of the bacteria 16 .…”

“…Coated cheeses have a higher pH, probably due to partial inhibition of lactic acid bacteria. 40 The high pH value in samples containing probiotics may be due to the coating treatment, which acts as an encapsulated substance that preserves the stability of the bacteria. 16 Additionally, the higher pH of the coated samples may be due to the reduced migration of acids through the coating.…”

Development and Evaluation of Coated Ricotta Cheese With Whey Protein and Clove Oil

“…Total soluble contents of the ricotta cheese were determined by using refractometer according to the method as explained in AOAC 2016. Milk and whey sample’s moisture content was analyzed by using moisture analyzer by following the procedure as explained by Ríos-de-Benito et al (2021). Protein contents of fresh milk and cheese whey was determined through Kjeldhal method as described in AOAC (2016).…”

“…Ricotta cheese was coated by following the method as explained by Ríos-de-Benito et al, 2021. Using a spray gun, the coating was applied to samples of Panela cheese; the samples were sprayed twice, separated by two minutes.…”

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

“…The results of the study showed that the coating formulated with 3% roselle calyx extract/zinc oxide was able to drastically reduce mold and yeast counts (4.58 vs. 1.70 log CFU/g) and psychotropic bacteria from 3.65 to 1.08 log CFU/g at 4 months of ripening compared to the uncoated cheese. Similarly, Ríos de Benito et al [ 139 ] reinforced an edible coating based on sodium alginate/chitosan and oregano essential oil with silica particles for its application to Panela cheese. Coated cheese showed a reduction of 1.75 Log CFU/g of mesophilic aerobic bacteria compared to the untreated sample after 15 days of storage, thus improving the quality and shelf life of Panela cheese.…”