Extension of Shelf Life and Enhancement of Antioxidant Activity in Paneer using a Casein based Coating with Clove Bud Essential Oil

Author: Archana S., Divya K.B. and Anjali M.K., Aswin S. Warrier and Rajakumar S.N.

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Abstract

Although many studies have been conducted on the development of edible food packaging systems, there is limited research specifically focusing on coating paneer with a casein-based edible coating and its potential for extending the shelf life of the product. Casein-based edible coating incorporated with clove bud essential was applied to paneer in order to improve its limited shelf life. The coating solution was prepared by adding sodium caseinate, plasticizer (glycerol), pectin and clove bud essential oil at levels 13%, 3%, 1.25% and 0.3% respectively. The coated paneer along with control sample were tested for its sensory appeal, physico chemical qualities and microbial qualities during refrigerated storage which led to the conclusion that coated paneer showed longer shelf life (nine days) than the control sample (six days). Also, the coated paneer had good anti-oxidant property (IC 50- 5878 mg/Kg) initially when compared to the IC 50 value of control paneer (10340 mg/Kg) which kept decreasing on storage. Hence edible coating, apart from protecting the product from spoilage, has proven to be active agent of delivering anti-oxidants to the product, which is a relevant topic for further research.

Keywords

Sodium caseinate, Paneer, Clove bud essential oil, Shelf life, Anti-oxidant activity

Conclusion

The present study aimed to investigate the efficacy of a casein-based edible coating incorporated with clove bud essential oil in extending the shelf life of paneer, a traditional dairy product. The coated paneer samples were stored under refrigeration (7 ± 1°C), and an analysis of sensory evaluation, physicochemical characterization, antioxidant activity assessment, and microbiological evaluation was conducted at regular intervals throughout the storage period. The findings revealed that the paneer coated with the novel edible coating exhibited significantly slower sensory deterioration, including improved flavor, color, appearance, and texture attributes, compared to the uncoated control samples. Moreover, the coated paneer showed reduced moisture loss, decreased pH and acidity levels, and maintained lower water activity values during storage, thus effectively mitigating quality deterioration. Importantly, the incorporation of clove bud essential oil in the edible coating imparted remarkable antimicrobial properties, as indicated by the lower microbial counts in the coated samples. Consequently, the results highlight the potential of the casein-based edible coating with clove bud essential oil as an efficient approach for enhancing the shelf life of paneer while maintaining its sensory and nutritional attributes.

References

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How to cite this article

Archana S., Divya K.B. and Anjali M.K., Aswin S. Warrier and Rajakumar S.N. (2023). Extension of Shelf Life and Enhancement of Antioxidant Activity in Paneer using a Casein based Coating with Clove Bud Essential Oil. Biological Forum – An International Journal, 15(5): 1310-1317.