Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period

Abstract

Two biodegradable zein-based blend coatings were evaluated according to the impact on the quality of the "Minas Padrão" cheese throughout a storage period of 56 days. Throughout the storage, the biodegradable-coated cheese samples showed similar physicochemical characteristics in comparison to unpackaged and plastic-packaged cheese samples in terms of chlorides, ash, protein and acidity. Besides that, cheese samples with biodegradable coatings exhibited ca. 30% lower weight loss and avoided microbiological contamination for more than 50 days when compared to unpackaged cheese samples that exhibited contamination after 21 days. Although cheese samples with biodegradable coatings exposed a positive behavior in comparison to unpackaged cheeses, some challenges remain and require further studies. For instance, as a consequence of the moisture loss, after 28 days of storage, the biodegradable-coated cheeses were 124% harder, displayed 30% less proteolysis and more than 50% change in color surface than cheese samples with polyethylene packaging.

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

“…It was expected that due to the hydrophilic nature of the coatings, the moisture out‐flowed the cheese resulted in an increase in FDM. Conversely, lipolysis followed by the production of aromatic and volatile substances led to a decrease in fat content; consequently, FDM reached its initial level at the end of the ripening time (Pena‐Serna et al, ). The amount of FDM was the highest in the control sample ( p < .01) compared to the samples coated with edible coatings.…”

“…One hour of UV light (Philips Actinic BL, Gelderland, Holland) exposure was applied in order to sterilize the cheese blocks (about 500 g). To coat the cheese cubes with specific concentrations of GG and TG (as the edible coating solutions) as well as the commercially available polyvinyl acetate coating, the method introduced by Pena‐Serna, Barretto Penna, and Filho () was applied. Gentle brushing approach was used to perform the three‐laired coating.…”

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

“…This may be the result of an increase in the fat content due to the moisture loss caused by the hydrophilic nature of the coating materials, accompanied by a decrease in lipid levels due to lipolysis. All of these changes kept the amount of fat at its initial level [19,37]. In the control sample, the amount of FDM was higher than those coated with edible coatings at the end of ripening (P < 0.01).…”

“…The cheese blocks (about 500 g) were exposed to UV light for sterilization for 1 h. The method introduced by Penna-Serna et al [19] was applied to separately coat the cheese with determined concentrations of xanthan gum and flaxseed mucilage. Coating was performed in three layers with gentle brushing.…”

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

“…However, the Z-OA film had greater flexibility but less resistant to tension than the Z-OA-XG film. Cheese was coated with three layers of the emulsions used in preparing these films and stored for 50 days [66]. The coated cheese exhibited 30% reduced weight losses and shelf life of 50 days compared to 21 days for the uncoated cheese.…”