Incorporation of purslane extract (Portulaca oleracea) to chitosan edible film as a packaging material to prevent damage of mozzarella cheese during storage

Abstract

Mozzarella cheese is usually packaged using non-biodegradable plastic, and edible films are used as a more environmentally friendly alternative. Furthermore, incorporating bioactive compounds into the edible film helps prevent microorganism damage and oxidation to the product. One of the traditional herbal plants that have the characteristics as an antimicrobial and antioxidant agent is the Purslane (Portulaca oleracea). This study aims to determine the effect of purslane extract in chitosan edible film to inhibit microbiological and oxidative damage to mozzarella cheese. Purslane ethanol extract was added to the chitosan mixture for film making and then the film was applied to wrap the mozzarella cheese. The mozzarella cheese was then stored at room temperature (27 °C) and in the refrigerator at a temperature of (4 °C). The tests to determine the quality of the cheese were performed on day 0; 3; 6; 9 respectively, during the storage, which involves determining total bacteria and mold yeast using the Total Plate Count test, while oxidation damage was measured using the thiobarbituric acid (TBA) test. Based on data analysis using the Kruskal-Wallis method, during 9 days of storage, the incorporation of purslane extract to the edible film significantly inhibited the growth of microorganisms and oxidative damage in the mozzarella cheese packed, compared to control and the use of chitosan edible film alone. In conclusion, Chitosan edible film with purslane extract can be used as a substitute for plastic packaging to preserve mozzarella cheese during storage at room temperature or in the refrigerator.