Edible films based on potato and quince peels with potential for the preservation of cured cheese

Abstract

Edible and biodegradable films for food packaging were developed based on starch (S) and agro-industrial residues, such as potato peels (P) and/or quince (Q) peels. All films exhibited hydrophilic nature, as revealed by the swelling behavior, water contact angles, water vapor sorption capacity and water vapor permeability results. Films with quince peel were the most flexible, possibly due to the presence of sugars and pectin, that act as plasticizers. The SPQ formulation film was chosen for the proof of concept with cured cheeses, and during ripening, the edible film of the cheeses was evaluated, as well as the sensory characteristics and acceptability of the cheeses by consumers. The developed film increased cheese hardness, when compared to the control and to cheeses coated with natamycin. Moreover, the film did not change the sensory properties of the cheeses, being a promising film for application in this type of food product.