Effect of edible coating of chitosan and pomegranate extract on quality parameters of rennet cheese

Abstract

The rennet cheese presents high perishability, being essential the exploration of methods capable of acting in your conservation. In this scope, natural products used in biopolymeric coating production have deserved emphasis. Thus, the present study aimed to evaluate the effect of edible coatings based on chitosan and pomegranate extract on the quality of curd cheese. The groups evaluated were: control, chitosan solution 2%, hydroalcoholic extract of pomegranate 5% and chitosan solution 2% and hydroalcoholic extract of pomegranate 5%. The data of the microbiological evaluations were compared by Tukey test at 5% probability, while the values obtained from sensory evaluation test were subjected to the nonparametric Kruskal-Wallis test at 5% significance level. As a result, biopolymeric coatings based on chitosan and pomegranate extract were responsible for the decrease in fungal growth and maintenance of the sensory parameters of the rennet cheese stored under the studied conditions.