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Behavior Assesment of Methylcellulose Coatings as Packaging Material for Fresh Costeno Cheese


Affiliations
1 Department of Agroindustrial Engineering, University of Sucre, Sincelejo, Colombia
2 Department of Civil Engineering, University of Sucre, Sincelejo, Colombia
3 Department of Engineering, National University of La Plata, La Plata, Buenos Aires, Argentina
 

Objective: In this research work, properties of the methylcellulose films were studied to be applied as coatings on Costeno cheese. Methods /Analysis: Methylcellulose (A4M) solutions were prepared at 1.5% w/v in 0.25, 0.25 and 0.75% sorbitol concentrations; and 1, 5 and 10% (w/w MC) citric acid. Nine formulations obtained from a 32 factorial experimental design were prepared to determine effect of sorbitol and citric acid addition on physicochemical and mechanical properties of films; the effect of addition of sorbitol as a plasticizer, and citric acid as a crosslinker of the polymer matrix. Findings: Transparent and flexible films were obtained for all cases. The 1.5 g MC, 0.25% sorbitol and 10% citric acid formulation was selected as the coating forming solution to be applied in Costeno cheese. A decline in weight loss and conservation of color of stored cheese was observed for 15 days under refrigeration once this formative solution was applied to Costeno cheese. Application /Improvements: Thus, the development of this research contributes to conservation of intermediate moisture products, such as Costeno cheese by using materials from renewable sources as an alternative to plasticmaterials.
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  • Behavior Assesment of Methylcellulose Coatings as Packaging Material for Fresh Costeno Cheese

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Authors

Maria Jose Tavera Quiroz
Department of Agroindustrial Engineering, University of Sucre, Sincelejo, Colombia
Jhon Jairo Feria Diaz
Department of Civil Engineering, University of Sucre, Sincelejo, Colombia
Nora Cristina Bertola
Department of Engineering, National University of La Plata, La Plata, Buenos Aires, Argentina

Abstract


Objective: In this research work, properties of the methylcellulose films were studied to be applied as coatings on Costeno cheese. Methods /Analysis: Methylcellulose (A4M) solutions were prepared at 1.5% w/v in 0.25, 0.25 and 0.75% sorbitol concentrations; and 1, 5 and 10% (w/w MC) citric acid. Nine formulations obtained from a 32 factorial experimental design were prepared to determine effect of sorbitol and citric acid addition on physicochemical and mechanical properties of films; the effect of addition of sorbitol as a plasticizer, and citric acid as a crosslinker of the polymer matrix. Findings: Transparent and flexible films were obtained for all cases. The 1.5 g MC, 0.25% sorbitol and 10% citric acid formulation was selected as the coating forming solution to be applied in Costeno cheese. A decline in weight loss and conservation of color of stored cheese was observed for 15 days under refrigeration once this formative solution was applied to Costeno cheese. Application /Improvements: Thus, the development of this research contributes to conservation of intermediate moisture products, such as Costeno cheese by using materials from renewable sources as an alternative to plasticmaterials.

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DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i38%2F132051