Effects of Aloe Vera Gel Based Active Coating Functionalized with Lemon Peel Essential Oil on Shelf Life and Quality Attributes of Cheese

In this study, the effect of an edible aloe vera gel-coating containing lemon peel essential oil (۰, ۱۰۰, and ۱۵۰ ppm) on the qualitative characteristics of cheese samples was examined. Treatments included ۴ groups: control (without coating), Aloe Vera Gel (AVG), AVG+۱۰۰ ppm lemon peel Essential Oil (EO), and AVG+۱۵۰ ppm lemon peel EO. These treatments were evaluated for ۶۰ days in terms of physicochemical, textural, sensory, and microbial counting properties. The findings revealed that, as storage duration increased, the acidity and salt increased while pH and moisture content decreased. In evaluating the sensory properties, the effect of treatments on all sensory properties, except color scores, was significant. Samples coated with AVG and ۱۰۰ ppm lemon peel EO received the highest flavor scores (۴.۹۷). As the storage time increased, the hardness, chewiness and springiness of the cheese samples increased. The samples' adhesiveness was not affected by the storage duration. At the end of the storage time, the highest total microbial, mold, and yeast counts were associated with the control cheese samples (۵.۳۷ and ۴.۶۲ log CFU g-۱, respectively). The lowest amount was related to the samples coated with AVG and ۱۵۰ ppm of lemon peel EO (۳.۹۲ and ۳.۷۶ log CFU g-۱, respectively). In general, the use of edible coating produced with AVG and lower concentrations of lemon peel EO (۱۰۰ ppm and less) improved the appearance and the flavor of cheese samples during ۶۰ days of storage.

کلیدواژه ها:

Aloe barbadensis miller ، Cheese sensory evaluation ، Cheese textural properties ، Edible coating.