Comparative study of essential oil of clove and oregano treated edible film in extending shelf life of paneer

Abstract

The present study was conducted to compare the effect of clove and oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film in extending the shelf- life of paneer. The edible packaging film was prepared by adding starch (5 g), carboxymethyl cellulose (15% W/W starch) and glycerol (40 ml/100 g starch) in distilled water (100 mL). Freshly prepared paneer sample was evaluated for physico-chemical, microbiological and sensory properties at (4±1 °C) till spoilage. The sample of paneer packed in oregano essential oil treated edible packaging film showed better and significant physico-chemical, microbiological and overall sensory properties as compared to paneer wrapped in clove essential oil treated edible packaging film. Both the paneer samples was found bland on 10th day of sensory evaluation but found microbiologically fine at 12th day of storage. The results revealed that both the samples of paneer packed in edible film treated with oregano and clove essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for normal paneer sample at 4±1 °C and oregano essential oil is more effective than clove essential oil in same concentration for preserving paneer sample.