Studying the Properties of Edible Packaging for Milk Cake and its Effect during Refrigerated Storage

Abstract

The current investigation was undertaken to evaluate the storage stability of milk cake wrapped in corn starch-based edible films and to check the role of the developed film as a protective sheath for milk cake or as a favorable substrate for microbial growth during refrigerated storage (4 ± 2 °C). During study, it was observed that the developed films were of low thickness with homogenous dense structure. Also, films showed significant (p ≤ 0.05) increase in water vapor transmission rate, thickness, moisture content, water activity and solubility whereas mechanical properties and transmittance value declined significantly (p ≤ 0.05) during storage. The sensory properties of wrapped and control samples remained almost similar, indicating acceptability of edible film. A significant (p ≤ 0.05) decrease in the moisture, pH, ash content and a simultaneous increase in hydroxyl methyl furfural, tyrosine, free fatty acids, and peroxide value of the milk cake was recorded. Standard plate count, and yeast and mold count increased during storage, however remained under permissible limits approved by FSSAI. The study was terminated due to coliform growth detected only on last day of storage; however, edible film did not lessen the expected storage stability of the milk cake. Thus, the study proved that corn starch-based edible films can be successfully employed for packaging of dairy products.