The Effectiveness of Edible Film from Corn Starch Supported with Clove Oil (Dianthus Carphyllus L.) on the Microbial, Physiochemical and Sensory Evaluation Properties of Soft Cheese
Year: 2025
Type: conference-paper
Abstract: The study aimed to evaluate the efficiency of coating soft cheese with starch edible film supported with clove oil, by studying the antimicrobial effectiveness of the oil against a number of isolated microorganisms from samples for cheese from Baghdad city markets, and evaluating some physicochemical properties of cheese after storage it for a period of 1, 5, 10, 15 days at 5° C, as well as evaluating the sensory properties of coated and uncoated cheese treatments. Cheese treatments include the following: (T1) control (uncoated sample), (T2) starch edible film with 1% clove oil starch (T3) edible film with 2% clove oil, (T4) starch edible film with 3% clove oil and starch edible film with 4% clove oil (T5). The results showed that samples of cheese were contaminated with Klebsiella pneumonia, Eschericia coli, Enterococcus faecium, Pseudomonas aeruginos, Rhizopus, Aspergillus flavus and Candida albicans, while for fungi, the highest inhibitory diameter was 27 mm against Candida albicans at a concentration of 4%. As for the chemical tests, the results showed significant differences between the different treatments at a probability value of <0.05. As for the humidity percentage, there were no noticeable significant differences, nevertheless it decreased with increasing storage duration. It is noticed a decrease in varying percentages throughout the storage period, As for the sensory evaluation, the results showed superiority in the sensory characteristics of the coated cheese samples with an increase in the preservation period compared to spoilage in the uncoated.
Authors: I Q Zaiden, Y I Al-Hadidy
Institution: University of Tikrit
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4408112156