Functional polysaccharides as edible coatings for cheese

• Autor(es): Cerqueira, M. A. ; Lima, A. M. P. ; Souza, B. W. S. ; Teixeira, J. A. ; Moreira, R. A. ; Vicente, A. A.
• Data: 2009
• Identificador Persistente: http://hdl.handle.net/1822/9446
• Origem: RepositóriUM - Universidade do Minho
• Assunto(s): Edible coatings; Galactomannan; Agar; Chitosan; Cheese
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese were determined. The three best solutions for each polysaccharide were chosen, further films were cast, and permeability to water vapor, oxygen, and carbon dioxide was determined, along with opacity. The solutions of G. triacanthos (formulation: 1.5% of galactomannan, 2.0% of glycerol, and 0.5% of oil) presented the best properties to coat the cheese: −38.76 mN·m−1 for wettability; 3.24 × 10−11 (g·(m·s·Pa)−1) for water vapor permeability; 0.94 × 10−15 and 15.35 × 10−15 (g·m(Pa·s·m2)−1) for oxygen and carbon dioxide permeabilities, respectively; and opacity values of 5.27%. The O2 consumption and CO2 production rates of the cheese with and without coating were evaluated, showing a decrease of the respiration rates when the coating was applied. The uncoated cheese had an extensive mold growth at the surface when compared with the coated cheese. The results show that these coatings can be applied as an alternative to synthetic coatings.