Abstract
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35oC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.
Highlights
IntroductionThe use of films and edible coatings is a topic of great interest for its potential to prevent the deterioration of foods; it has been proven an efficient technique to preserve foods by maintaining their appearance, taste, and quality, which increases the commercial value (Cerqueira, Jacomino, Sasaki, & Alleoni, 2011)
To assess microbiological characteristics of the cheeses and the different coatings analyzed in this study, the obtained results were compared with the microbiological standards determined in Resolution RDC 12, Agência Nacional de Vigilância Sanitária ([Anvisa] Brasil, 2001) establishing the maximum tolerance for indicated samples of very high-moisture Minas Frescal cheese for groups of microorganisms indicating quality, as follows: 5x102 NMP g-1 for Coliforms at 45oC g-1, 5x102 UFC g-1 for Coagulase positive Staphylococcus/g, and absence of Salmonella sp and L. monocytogenes
The use of edible coatings supplemented with essential oils presented a function of reducing mass loss and minimizing alterations in the product softness
Summary
The use of films and edible coatings is a topic of great interest for its potential to prevent the deterioration of foods; it has been proven an efficient technique to preserve foods by maintaining their appearance, taste, and quality, which increases the commercial value (Cerqueira, Jacomino, Sasaki, & Alleoni, 2011). Another option that has become increasingly important in researches regarding food conservation is the use of essential oils from seasonings such as preservatives (Azevedo, 2012) due to their biological activity in decreasing the negative effects of microorganisms that could cause damage in the food industry. EOs from oregano (Origanum vulgare L.) and rosemary (Rosmarinus officinalis L.) have been of great importance because they play an important role as antimicrobial and antifungal due to their composition, the reasonit was used in this study
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