Sodium alginate with turmeric coating for ripened cheeses
Paula Martins Olivo1, Monica Regina Da Silva Scapim2, Juliana Miazaki3
11Animal Science, Maringá State University (UEM), Av Colombo 5790, Jardim Universitário, Maringá, PR CEP 87020-900 Brazil.
Journal of Food Science and Technology
|May 21, 2020
Summary
Edible coatings with turmeric and sodium alginate did not improve microbiological quality in artisanal cheese but enhanced texture and lactic acid bacteria. These bioactive coatings increased water activity and softened cheese, impacting its mechanical properties.
Area of Science:
- Food Science
- Dairy Technology
- Microbiology
Background:
- Artisanal cheeses often have high coliform counts, posing quality and safety concerns.
- Bioactive edible coatings represent an innovation to enhance dairy product quality and shelf life.
Purpose of the Study:
- To evaluate the characteristics of cheeses produced with *Lactobacillus helveticus* and high coliform counts, coated with turmeric and sodium alginate.
- To assess the impact of edible coatings on microbial growth, mechanical properties, and water activity.
Main Methods:
- Cheeses were coated with a 1% sodium alginate and turmeric mixture (AGAT) or left uncoated (SEMC).
- Evaluated mechanical properties (hardness, gumminess, chewiness, cohesiveness, elasticity), water vapor permeability, and sorption isotherms.
- Microbial counts (total coliforms, lactic acid bacteria) and water activity were monitored over storage time.
Main Results:
- Coated cheeses showed increased lactic acid bacteria and water activity.
- Total coliform counts decreased over storage time in both coated and uncoated samples, with no significant difference attributed to the coating.
- Coating significantly altered cheese texture (hardness, gumminess, chewiness, cohesiveness) but not elasticity or water vapor permeability.
Conclusions:
- The tested edible coating did not effectively improve the microbiological quality of artisanal cheese regarding coliforms.
- However, the coating positively influenced cheese texture, making it softer, and increased lactic acid bacteria and water activity.
- Further research may be needed to optimize bioactive coatings for simultaneous microbiological control and desirable textural attributes in cheese.
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