Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods

• Published in: Polymers Vol. 16; no. 11; p. 1559
• Main Authors: Monasterio, Angela, Núñez, Emerson, Verdugo, Valeria, Osorio, Fernando A
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 31.05.2024; MDPI
• Subjects: Antioxidants; biaxial viscosity; Carrageenan; Carrageenin; Cheese; Coatings; Dairy products; Encapsulation; Food; Grapes; Methods; Methylcellulose; Multilayers; nanoliposomes; Oxidation; Polysaccharides; Product quality; Reynolds number; Shelf life; Stability; Submerging; Tannins; texture; Velocity; Viscosity; Weight loss; Chile; Canada; Germany; tannins; biaxial viscosity; texture; cheese; nanoliposomes
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym16111559

In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.