Abstract
Paipa cheese is the only Colombian semi-ripened cheese with protected geographical indication. In the current work, the effect of applying starch coatings carrying carvacrol on Paipa cheeses was analyzed. Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese’s surface by brushing. Uncoated cheeses were also analyzed for comparison. Moreover, films were prepared and characterized in terms of their moisture content, water vapor permeability, mechanical properties, transparency, water solubility, swelling (%), and antioxidant activity. Carvacrol/starch films showed a slight decrease in their water solubility and Young’s modulus, while not significant changes were observed in water vapor permeability, moisture content, transparency, and swelling behavior, in comparison with the starch films. After application on the Paipa cheeses, the carvacrol/starch coatings enhanced the brightness of the cheeses without causing significant changes in water activity, moisture content, color attributes, and mesophilic aerobic bacteria and molds/yeasts count. Moreover, edible coatings have a significant effect on the hardness, the gumminess, the springiness, and the chewiness of the Paipa cheese. Coated cheeses were better preserved at day 60 of storage because they did not show changes in their lightness, hardness, and springiness.
Highlights
Paipa cheese is a medium fat, semi-ripened hard cheese manufactured from raw cow’s milk by enzymatic coagulation which has received protected geographical indication (PGI)by Colombian regulations [1]
To the best of the author’s knowledge, this is the first time that a study about the effect of edible coatings on the quality of Paipa cheese during storage is reported
Carvacrol/starch coating solution was poured into polypropylene plates and dried at 50 ◦ C for 24 h
Summary
Paipa cheese is a medium fat, semi-ripened hard cheese manufactured from raw cow’s milk by enzymatic coagulation which has received protected geographical indication (PGI). Some researchers have developed edible coatings based on blends of starch with other natural polymers and/or food-grade additives for application on cheeses [9,10]. 2014 reported that the application of starch-based coatings carrying linalool, carvacrol and thymol on the Cheddar cheese surface produced an antifungal effect against Aspergillus niger [13]. The effect of the application of a new starch edible coating carrying carvacrol on the physicochemical and microbiological properties of Paipa cheese was evaluated. These characteristics were compared with the uncoated Paipa cheese at the initial time and after 60 days of storage. To the best of the author’s knowledge, this is the first time that a study about the effect of edible coatings on the quality of Paipa cheese during storage is reported
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