Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese

Abstract

Some of the main factors affecting the product quality and shelf life of cheese include weight loss during storage, microbial spoilage, and structural changes in processing technology. Edible films are coating materials produced with the aim of improving quality properties and extending shelf life, and various studies have been conducted on their properties. However, research examining the effects of coatings enriched with spice-derived natural antimicrobial compounds is scarce in relation to cheese quality. In this study, edible films and spice mixtures were applied to cheese during storage, and their effects on weight loss, textural properties, and microbiological stability were investigated. Response surface methodology was used to determine the edible films and spice mixtures used in the coatings. The amounts of whey protein isolate and konjac glucomannan in the composition of edible films were found to affect water vapor permeability, elongation coefficient, and tensile strength properties; in the spice mixtures, thyme, rosemary, and red pepper were found to have antifungal effects. Based on the data obtained, it was determined that applying an edible film coating to the cheese surface reduced weight loss and improved textural properties, while applying a spice mixture coating increased microbial stability. This study demonstrates that the use of edible films supported by natural protective components could be a practically applicable, innovative, and sustainable approach to improving the properties of cheese and extending its shelf life.