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<p>This study aimed to develop antimicrobial coatings for white cheese using polyvinyl alcohol (PVA) and chitosan-based edible films incorporating thyme essential oil. The physicochemical, mechanical, and antimicrobial properties of the films, as well as their effects on cheese quality during storage at 4 ± 1&#xa0;°C for 14 days, were examined.Film thickness ranged from 0.104 to 0.188&#xa0;mm, while moisture content varied between 11.59% and 19.84%. The addition of thyme essential oil reduced film density (1.19–1.42&#xa0;g/cm³) and enhanced water resistance. Contact angle values (83.70°–88.72°) indicated improved water barrier properties. Coating applications significantly influenced pH and weight loss. The pH of uncoated cheese decreased to 4.54, whereas coatings with active films helped to maintain a more stable pH range (4.85–5.40), indicating reduced acidification during storage. Weight loss reached 46.19% in uncoated samples by day 14, but was reduced to 3.56% with chitosan-thyme oil coatings. Microbiological analyses conducted on days 0, 7, and 14 of cold storage (4 ± 1&#xa0;°C) demonstrated significant reductions in total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold counts in coated samples compared with uncoated cheese, suggesting an extension of microbial shelf-life. In conclusion, active chitosan-based films with thyme essential oil effectively enhanced microbial safety, minimized water loss, and preserved the quality of white cheese during storage.</p>

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Characterization of polyvinyl alcohol/chitosan composite films enriched with thyme essential oil and its application for packaging of cheese

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Ahmet Akyüz,
  • Mehmet Soner Engin,
  • Selin Kalkan,
  • Mustafa Remzi Otağ

摘要

This study aimed to develop antimicrobial coatings for white cheese using polyvinyl alcohol (PVA) and chitosan-based edible films incorporating thyme essential oil. The physicochemical, mechanical, and antimicrobial properties of the films, as well as their effects on cheese quality during storage at 4 ± 1 °C for 14 days, were examined.Film thickness ranged from 0.104 to 0.188 mm, while moisture content varied between 11.59% and 19.84%. The addition of thyme essential oil reduced film density (1.19–1.42 g/cm³) and enhanced water resistance. Contact angle values (83.70°–88.72°) indicated improved water barrier properties. Coating applications significantly influenced pH and weight loss. The pH of uncoated cheese decreased to 4.54, whereas coatings with active films helped to maintain a more stable pH range (4.85–5.40), indicating reduced acidification during storage. Weight loss reached 46.19% in uncoated samples by day 14, but was reduced to 3.56% with chitosan-thyme oil coatings. Microbiological analyses conducted on days 0, 7, and 14 of cold storage (4 ± 1 °C) demonstrated significant reductions in total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold counts in coated samples compared with uncoated cheese, suggesting an extension of microbial shelf-life. In conclusion, active chitosan-based films with thyme essential oil effectively enhanced microbial safety, minimized water loss, and preserved the quality of white cheese during storage.