Effect of Cinnamomum Verum and Zanthoxylum armatum essential oil incorporated sodium alginate edible coating on the shelf life of Panner

Abstract

The study was carried out with objective to evaluate the effect of Cinnamomum verum and Zanthoxylum armatum essential oil incorporated Na-alginate edible coating on shelf life of paneer. Paneer samples were prepared from cow milk using citric acid (1%) as coagulant and calcium chloride at different concentrations, 0, 0.05, 0.1, 0.15, 0.2 and 0.25% (w/v) of the milk and were evaluated for composition, sensory quality and yield. The best paneer was coated with sodium alginate edible coating incorporated with 2% of Zanthoxylum armatum and Cinnamomum verum essential oils and their mix at different combinations given by the D-optimal mixture design. The control (without coating) and coated paneer samples were packed in LDPE bags (48.7 g/m 2 and 50µm thickness), stored at 7±1ºC and 52% RH, and changes on sensory attributes, chemical composition and microbial load during storage were studied at 4 days interval till 24 days. Results showed that CaCl2 at different concentrations had significant effect (p<0.05) on composition, sensory quality and yield of the paneer but not on FFA. 0.1% CaCl2 added paneer was significantly different (p<0.05) than other samples and selected as best for further coating. Storage time and edible coatings had significant effect (p<0.05) on the sensory, physicochemical (acidity, FFA, tyrosine release) and microbiological characteristics of paneer. The overall sensory scores of uncoated and single essential oil coated samples were below 6 on the 8 th days and 16 th days respectively whereas Zanthoxylum armatum and Cinnamomum verum essential oil (1.75+0.25) % coated sample remained 7 till 24 days of storage. Among all the treated samples, Zanthoxylum armatum and Cinnamomum verum essential oil mix combination (1.75+0.25) at 2% of sodium alginate coated sample was significantly different (p<0.05) in chemical characteristis (moisture content, FFA, acidity, tyrosine released) and microbial characteristics (TPC and yeast mold count).