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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 (T0, whey powder based edible coating
of SC; T1, whey powder based edible coating of SC containing 0.5% clove oil; T2, whey powder based edible coating of SC
containing 0.75% clove oil; T3, whey powder based edible coating of SC containing clove oil 1.0%; T4, whey powder based
edible coating of SC containing 1.5% pepper mint oil; T5, whey powder based edible coating of SC containing 2.0% pepper
mint oil and T6, 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 (T0,corn starch based edible coating of butter; T1; corn starch based
edible coating of butter containing 0.2% black cumin oil; T2, corn starch based edible coating of butter containing 0.3% black
cumin oil; T3, corn starch based edible coating of butter containing 0.4% black cumin oil; T4, corn starch based edible coating
of butter containing 1.5% ginger oil; T5, corn starch based edible coating of butter containing 2.0% ginger oil; T6, corn starch
based edible coating of butter containing 2.5% ginger oil) were analyzed for antioxidant activity, FFA, fat and water activity
(aw) during 90 days of storage period at 2-5°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.
Rizwan Arshad, Aysha Sameen, Nuzhat Huma, and Muhammad Anjum Zia. (2020) EXPLORING THE POTENTIAL OF ACTIVE EDIBLE COATING ON THE SHELF STABILITY OF DAIRY PRODUCTS, Pakistan Journal of Agricultural Sciences, Volume 57, Issue 1.
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