Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp

Abstract

The objective of this work was to develop a new edible coating based on the ethanolic residue of the Ziziphus joazeiro fruit pulp (POLIJUA) and evaluate its application in the Coalho cheese, a fresh cheese type. Films were developed using different concentrations of glycerol and the best formulation was applied on cheeses to evaluate their physical-chemical and microbiological characteristics during 21 days of storage. The POLIJUA coating significantly decreased (p<0.05) weight loss of cheese samples when compared to uncoated ones. It was also able to slow down lipid peroxidation processes and mesophilic bacteria growth. Minimized texture changes and reduced number of total and thermotolerant coliforms, in coated cheese samples during storage, were also observed. We have concluded that a pioneer system of preservation for fresh cheese was developed; since POLIJUA increased the safety and quality of the Coalho cheese during 21 days of storage.