Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth on the cheese surface during ripening. The effectiveness of 8 biopolymers and Aloe vera gel (AV) at controlling mass loss was analysed during the early stage of maturation, with and without lipids (Oleic acid and oleic acid-beeswax blend) and antifungal compounds (potassium sorbate (PS)), gallic tannin (GT) and Aloe vera gel. The gellan gum with both PS and GT exhibited the greatest efficacy at controlling the cheese water loss during the ripening period. The AV gel and its blend with gellan gum did not exert a good water vapour barrier capacity, although it did exhibit antifungal action against Penicillium roqueforti. The coating of gellan with PS resulted in an 84% inhibition of mycelial growth and could prevent fungal growth during cheese ripening, while controlling the cheese mass loss.

Automated summary

Edible coatings carrying antifungal compounds can effectively reduce mass losses and control fungal growth on the surface of cheese. The mixture of gellan gum with potassium sorbate and gallic tannin showed the greatest efficacy in controlling cheese water loss, while Aloe vera gel exhibited antifungal action against Penicillium roqueforti. Coating gellan with potassium sorbate resulted in an 84% inhibition of mycelial growth, preventing fungal growth during cheese ripening and controlling mass loss.