EXPLORING THE POTENTIAL OF ACTIVE EDIBLE COATING ON THE SHELF STABILITY OF DAIRY PRODUCTS

The current study was conducted to evaluate the impact of active edible coating containing natural essential oils (EOs) on the storage stability of butter and soft cheese (SC). The major issue in storage stability of butter is lipid oxidation due to high fat content while in soft cheese is mold growth due to its high moisture content. SC samples (T-0, whey powder based edible coating of SC; T-1, whey powder based edible coating of SC containing 0.5% clove oil; T-2, whey powder based edible coating of SC containing 0.75% clove oil; T-3, whey powder based edible coating of SC containing clove oil 1.0%; T-4, whey powder based edible coating of SC containing 1.5% pepper mint oil; T-5, whey powder based edible coating of SC containing 2.0% pepper mint oil and T-6, whey powder based edible coating of SC containing 2.5% pepper mint oil) were analyzed for antioxidant activity during 30 days of storage. Similarly butter samples (To,corn starch based edible coating of butter; T-1; corn starch based edible coating of butter containing 0.2% black cumin oil; T-2, corn starch based edible coating of butter containing 0.3% black cumin oil; T-3, corn starch based edible coating of butter containing 0.4% black cumin oil; T-4, corn starch based edible coating of butter containing 1.5% ginger oil; T-5, corn starch based edible coating of butter containing 2 0% ginger oil; T-6, corn starch based edible coating of butter containing 2 5% ginger oil) were analyzed for antioxidant activity, FFA, fat and water activity (a(w)) during 90 days of storage period at 2-5 degrees C. Sensory evaluation of SC and butter was also done to determine the overall acceptability. Active edible coated SC samples containing clove oil and coated butter samples containing ginger oil showed the highly significant (p<0.01) results. So, the storage stability of SC and butter can be enhanced by using active edible coating containing EOs with better sensory attributes.