Maria Jose Tavera Quiroz ¹, Jhon Jairo Feria Diaz ², Nora Cristina Bertola ³

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

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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