RESEARCH PROPOSAL: PROBING THE EFFECT OF ACTIVE EDIBLE OIL COATING ON SAFETY, SHELF STABILITY AND QUALITY OF SOFT CHEESE

Abstract

Consumers' demand, perception, and preference for high quality, safe food, and awareness of health hazards of synthetic and chemical preservatives have attracted the food processors, food technologist's and industries to develop innovative techniques with the incorporation of natural components and minimal processing. Developing and utilizing the active edible coatings for shelf stability of the semi-perishable foods is one of these new innovative techniques. That's why the present study is planned to develop active edible coating using clove and peppermint essential oils as active ingredients and whey powder as the base material. Essential oils of peppermint and clove possess the antioxidant and antimicrobial properties. It is supposed that these properties of essential oils may enhance the safety, quality, and shelf stability of the cheese during storage. Soft cheese will be prepared, and these coatings will be applied to it. Then products will be stored at 4 and 25 ℃ for 15 days and will be analyzed every 3rd day for various safety, quality, and shelf stability attributes. All the obtained data will be statically analyzed to check the level of significance of these coatings.