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Edible coatings provide food products with a barrier to gases and water vapor exchange; additionally, when complemented with antimicrobial agents, they can be suitable to extend food shelf life. This study aimed to evaluate the effect of using edible coatings based on achira starch ( Canna indica L.), microcrystalline cellulose, and natural antimicrobial compounds (garlic and oregano oils) on the quality of double cream cheese during storage at 5 °C for 42 days. The physicochemical characteristics of the cheeses, such as weight loss, hardness, water activity, and color, were evaluated on days 1, 8, 21, and 42. The microbiological analyses were carried out on days 1, 21, and 42, and the sensorial analysis on days 1 and 42. The coated cheese samples maintained the pH value of fresh products during storage, whereas the pH of the uncoated samples progressively decreased. No effect ( P ≥0.05) was observed at the different storage times on the weight and color of the coated samples, as compared to the control. The hardness of the coated samples was lower (50% for oregano oil treatment and 18% for garlic oil treatment) at the end of the storage, with a significant difference ( P ≤0.05) from the control. Additionally, the use of coatings containing garlic or oregano oil prevented the growth of pathogenic or contaminating microorganisms on the product during 42-day storage. The results indicated that the use of edible coatings incorporating garlic or oregano oil as antimicrobial compounds are an alternative to extend the shelf life of double cream cheese.

Edible coating based on achira starch containing garlic/oregano oils to extend the shelf life of double cream cheese