Enhancing the Quality and Safety of Ras Cheese Using an Active Edible Film Based on Potato Peel Powder and Turmeric

Document Type : Original Article

Authors

1 Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613, Egypt

2 Food Engineering and Packaging Department, Food Technology Research Institute, Agriculture Research Center, Giza, 12613, Egypt

Abstract

This study aimed to develop and evaluate an active edible film formulated from potato peel powder (PPP) and turmeric to enhance the quality, safety, and shelf life of Ras cheese. Films containing 1%, 2%, and 3% PPP with 0.5% turmeric were prepared and applied as coatings on cheese wheels. The rheological, mechanical, and barrier properties of the films were analyzed, along with their effects on the physicochemical, microbiological, textural, and sensory properties of the cheese during a 90 day ripening period. Results showed that increasing the concentration of PPP improved the film’s tensile strength and significantly reduced water vapor transmission. A gradual and significant increase in soluble nitrogen percentage (SN) was observed in both the control and all treated samples as the storage period progressed. Coated cheeses retained more moisture, exhibited reduced acidity and proteolysis, and showed significantly lower microbial counts, especially for molds and yeasts. The antimicrobial activity was attributed to the high phenolic content of PPP and the curcumin in turmeric. Textural parameters such as cohesiveness, springiness, and chewiness improved, particularly in the cheese coated with the 2% PPP film. Sensory evaluation revealed that coated samples especially those with 2% PPP had superior flavor, texture, and appearance compared to the uncoated control.
 

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