Enhanced preservation of Domiati cheese using edible nanocoating's of carboxymethyl chitosan loaded with pomegranate peel extract

Abstract

Domiati cheese, one of the most popular soft white cheeses, is particularly susceptible to microbial deterioration due to its high moisture content and low salt concentration. This study assesses the effectiveness of a new edible coating made from carboxymethyl chitosan nanoparticles loaded with pomegranate peel extract (CCS LP) in increasing the shelf life of Domiati cheese. The study compares CCS LP's performance to pomegranate peel extract (PPE) and carboxymethyl chitosan nanoparticles (CCS NPs) alone. CCS-LP showed the highest antioxidant activity (88.36 % DPPH, 92.04 % ABTS inhibition) compared to PPE and CCS NPs. In antimicrobial testing, CCS LP demonstrated superior activity against Staphylococcus aureus, reducing bacterial growth by 66.17 % at 800 μg/mL, compared to PPE (40.48 %) and CCS NPs. Furthermore, Domiati cheese coated with CCS LP retained 61.02 % moisture content after 28 days of refrigerated storage, while the uncoated Domiati cheese control decreased significantly to 53.89 %. CCS LP coatings also preserved the cheese's chemical and textural properties, minimizing protein and fat content fluctuations. The microbial load in CCS LP-coated cheese was significantly reduced, with total bacterial counts and yeast/mold counts at 5.44 log CFU/g and 3.77 log CFU/g, respectively, compared to 7.44 log CFU/g and 5.07 log CFU/g in the uncoated cheese. These findings highlight the potential of CCS LP as an effective edible coating for enhancing the antioxidant and antibacterial properties of Domiati cheese while maintaining its sensory qualities and shelf life. This study presents CCS LP as a promising biopolymer-based food preservation strategy.