Aya safwan AL- bittar*(1) and Omer Zammar(1)
(1). Department of Food Science, Faculty of Agricultural Engineering, AL-Baath University, Homs. Syria.
(*Corresponding author: Aya AL- bittar. E-Mail: ayasy6781@gmail.com Mobile :0949225786 ).
Received:29/8/2024 Accepted:17/12/2024
Abstract:
The aim of this research was to manufacture edible biofilms to extend the shelf life of Kashkaval cheese. Accordingly, four models of covers based on milk casein protein at a rate of 5% (weight/volume) of dry matter and supported with prickly pear gel at a rate of 20% (volume/volume) with the addition of a mixture of thyme and clove essential oils together at the same addition ratio of 0.5% (volume/volume), respectively, namely (casein film) Ca1, (casein – Opuntia ficus-indica gel) Ca2, (casein – mixture of thyme and clove essential oils) Ca3, (casein – Opuntia ficus-indica gel – mixture of thyme and clove essential oils) Ca4. Then the physical and mechanical properties of the four films models were studied. The results showed that adding prickly pear gel and a mixture of thyme and clove essential oils to the casein protein solution led to an increase in the thickness of the cover and tensile strength and a decrease in solubility compared to the cover Casein alone without addition, then the chemical, physical and sensory properties of Kashkaval cheese were studied after wrapping during storage for 30 days at a temperature of 4±1°C. The results showed that the moisture, protein and fat content of the cheese increased with the increase of the materials entering into the casein coating, especially in the treatment wrapped with the composite coating (casein_gel_mixture of thyme and clove essential oils) (K5). The pH increased significantly and the acidity decreased insignificantly in all wrapped samples compared to the control cheese sample. In addition, the results of the physical analysis showed a decrease in hardness values towards the coated samples and a significant increase with the increase in the refrigerated storage period, which affected the general acceptance of the cheese samples. The brightness index L* and the index a* values increased significantly with the increase in the materials entering into the casein coating, while the index b* value decreased. The coated cheese samples maintained the required sensory qualities of Kashkaval cheese, as the coated cheese was sensory accepted by the evaluators, especially the cheese sample coated with the compound coating (casein_gel_a mixture of thyme and clove essential oils) K5. Therefore, this active coating can contribute to improving the quality and safety of Kashkaval cheese, which leads to extending its shelf life and maintaining quality qualities during the storage period.
Keywords: Kashkaval cheese, Opuntia ficus-indica gel, essential oils, edible bio films
Full paper in Arabic: pdf