Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese

Abstract

Paipa cheese is the only Colombian semi-ripened cheese with protected geographical indication. In the current work, the effect of applying starch coatings carrying carvacrol on Paipa cheeses was analyzed. Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese's surface by brushing. Uncoated cheeses were also analyzed for comparison. Moreover, films were prepared and characterized in terms of their moisture content, water vapor permeability, mechanical properties, transparency, water solubility, swelling (%), and antioxidant activity. Carvacrol/starch films showed a slight decrease in their water solubility and Young's modulus, while not significant changes were observed in water vapor permeability, moisture content, transparency, and swelling behavior, in comparison with the starch films. After application on the Paipa cheeses, the carvacrol/starch coatings enhanced the brightness of the cheeses without causing significant changes in water activity, moisture content, color attributes, and mesophilic aerobic bacteria and molds/yeasts count. Moreover, edible coatings have a significant effect on the hardness, the gumminess, the springiness, and the chewiness of the Paipa cheese. Coated cheeses were better preserved at day 60 of storage because they did not show changes in their lightness, hardness, and springiness.

Keywords: artisanal cheese; dairy products; polymer applications; protected geographical indication.

Figure 1

Images of the external appearance of uncoated and coated Paipa cheese samples at the initial time and after 60 days of refrigerated storage.

Figure 2

Parameters derived from the texture profile analysis of the uncoated and coated Paipa cheese samples for the initial time and day 60 of storage. Bars with different letters (a, b, c, d) showed statistical difference (p < 0.05).