Preparation of a Micro laminate of alginate and Cinnamon in LBL Technique and its use in Coating of Cheddar

Abstract

This study was carried out to evaluate the preparation of five-layer microlaminates that were introduced by Layer By Layer (LBL) technique by the use of two solutions, namely, the sodium alginate, and the other antimicrobial agent is the Cinnamon extract. The scanning electron microscope was used to detect the thickness of prepared microlaminates. The thickness of the total alginate and Cinnamon microlaminate was 22.47 m, The Zeta Potential voltage of the alginate solution reached -28.49 mV at pH = 7 and the Cinnamon extract was 28.69 mV, The WVP water permeability values for the microlayered PET film without any addition to the charged PET (treatment 1) and for the microlayered PET-charged for sodium alginate and Cinnamon extract (treatment 2) 29.091 g.m2/24h, OTR was obtained for the nanolayered with no addition of the charged PET (treatment 1), 14.78 ml / m2.day), and for the PET-charged, covered with sodium alginate and Cinnamon extract (treatment 2) 17. 95 ml / m2.day).Three treatments were made of cheddar cheese, the first treatment was covered with the paraffin wax as control M1, the second was covered with gelatin (M2) and the third was coated with a microlayered film consisting of the sodium alginate and the Cinnamon extract (M3). The results showed a significant decrease in the moisture content and the acidity of the treatment M3 and increase in the values of ADV during period storage, and using the Cinnamon extract in the microlayered was making it superior in the sensory characteristics of the comparison treatments.