Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films

Cheese packaging systems play a crucial role in preventing undesirable reactions and defects during the ripening process. In recent years, consumer demand for healthy and natural products has increased dramatically. In this regard, biodegradable and edible packaging materials have gained considerable interest. Recent studies have pointed to green alternatives, mainly natural polymers, for conventional plastic-based packaging of cheeses. This research investigated the efficacy of basil seed gum as an edible film and coating material in preserving the physicochemical, microbiological, textural and antioxidant properties of Kashar cheese during 60 days of storage. Nine coating solutions were prepared with different concentrations of gum (0.5 %, 1.0 %, 1.5 %) and plasticizer (1 %, 3 %, 5 %). Basil seed gum-based coatings reduced weight loss, inhibited Escherichia coli and Salmonella Typhimurium, and increased antioxidant activity with increasing gum concentration. Textural and microbiological properties were also improved, improving the shelf life and quality of the cheese.