Effect of Cinnamomum Verum and Zanthoxylum armatum essential oil incorporated sodium alginate edible coating on the shelf life of Panner
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Food Technology
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).
Description
Keywords
Zanthoxylum armatum, Cinnamomum verum