Published
Edible coating based on achira starch containing garlic/oregano oils to extend the shelf life of double cream cheese
Revestimiento comestible a base de almidón achira que contiene aceites de ajo/orégano para prolongar la vida útil de queso doble crema
Keywords:
Antimicrobial compounds, Coating, Food shelf life, Polysaccharide (en)Compuestos antimicrobianos, Revestimientos, Vida útil de alimentos, Polisacárido (es)
Edible coatings provide food products with a barrier to gases and water vapor exchange; additionally, when complemented with antimicrobial agents, they can be suitable to extend food shelf life. This study aimed to evaluate the effect of using edible coatings based on achira starch (Canna indica L.), microcrystalline cellulose, and natural antimicrobial compounds (garlic and oregano oils) on the quality of double cream cheese during storage at 5 °C for 42 days. The physicochemical characteristics of the cheeses, such as weight loss, hardness, water activity, and color, were evaluated on days 1, 8, 21, and 42. The microbiological analyses were carried out on days 1, 21, and 42, and the sensorial analysis on days 1 and 42. The coated cheese samples maintained the pH value of fresh products during storage, whereas the pH of the uncoated samples progressively decreased. No effect (P≥0.05) was observed at the different storage times on the weight and color of the coated samples, as compared to the control. The hardness of the coated samples was lower (50% for oregano oil treatment and 18% for garlic oil treatment) at the end of the storage, with a significant difference (P≤0.05) from the control. Additionally, the use of coatings containing garlic or oregano oil prevented the growth of pathogenic or contaminating microorganisms on the product during 42-day storage. The results indicated that the use of edible coatings incorporating garlic or oregano oil as antimicrobial compounds are an alternative to extend the shelf life of double cream cheese.
Los recubrimientos comestibles proporcionan a los productos alimenticios una barrera al intercambio de gases y vapor de agua; adicionalmente, cuando estos se complementan con agentes antimicrobianos, pueden ser adecuados para extender la vida útil de los alimentos. El objetivo de este estudio fue evaluar el efecto del uso de recubrimientos comestibles basados en almidón de achira (Canna indica L.), celulosa microcristalina y compuestos antimicrobianos naturales (aceites de ajo y orégano) en la calidad del queso doble crema durante el almacenamiento a 5 °C por 42 días. Las características fisicoquímicas de los quesos, como pérdida de peso, dureza, actividad del agua y color, se evaluaron los días 1, 8, 21 y 42. Los análisis microbiológicos se realizaron los días 1, 21 y 42, y el análisis sensorial los días 1 y 42. Las muestras con los recubrimientos comestibles lograron mantener el valor de pH durante el almacenamiento, sin embargo, el pH de las muestras que no tenían recubrimiento disminuyó progresivamente. Por el contrario, no se observó ningún efecto (P≥0.05) a diferentes tiempos de almacenamiento para la variable pérdida de peso y color de las muestras recubiertas, en comparación con el control. Adicionalmente, la dureza de las muestras recubiertas fue menor (50% para el tratamiento con orégano y 18% para el tratamiento con ajo) al final del almacenamiento, mostrando una diferencia significativa (P≤0.05) en comparación con el control. El uso de recubrimientos que contienen aceite de ajo u orégano no permitió el crecimiento de microorganismos patógenos o contaminantes del producto durante los 42 días de almacenamiento. Los resultados indicaron que el uso de recubrimientos comestibles que incorporan aceite de ajo o aceite de orégano como compuestos antimicrobianos son una alternativa para extender la vida útil del queso doble crema.
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