Evaluation of chitosan-starch-based edible coating to improve the shelf life of Bod ljong cheese

Abstract

The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to improve the quality of Bod ljong cheese throughout 25 days of storage. Coatings were prepared using chitosan, water chestnut starch, and glycerol as a base matrix, together with several combinations of antimicrobial substances: Cornus officinalis fruit extract (COFE), pine needle essential oil (PNEO), and nisin. Application of coating on cheese decreased water loss, lipid oxidation, changes in headspace gas composition, and color. Moreover, the edible coatings with COFE or PNEO had increased antimicrobial activity and did not permit growth of microorganisms. COFE and PNEO are manufactured from food-grade materials so they can be consumed as an integral part of the cheese, which represents a competitive advantage over nonedible coatings.