Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products

Fadime Seyrekoğlu; Esra Efdal

doi:10.3390/fermentation11090542

journal article Open Access Sep 18, 2025

Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products

Fadime Seyrekoğlu

Esra Efdal

Fermentation Vol. 11 No. 9 pp. 542 · MDPI AG

View at Publisher Save 10.3390/fermentation11090542

Abstract

Extending the shelf life and ensuring microbial stability of processed foods are key objectives in the food industry. In this study, edible films containing chitosan, chitosan + thyme (Thymus vulgaris) oil, and chitosan + rosemary (Rosmarinus officinalis) oil were applied to traditional and industrial Cecil cheese using the dipping method, with control groups for each production type. Samples were stored at 4 ± 1 °C for 45 days, and physical (color, water activity, and texture), chemical (pH, acidity, and dry matter), microbiological (total aerobic mesophilic bacteria, yeast-mold, coliforms, and lactic acid bacteria), and sensory analyses were performed on days 1, 15, 30, and 45. Results indicated that chitosan-based films effectively limited microbial growth, with the chitosan + rosemary oil combination being particularly effective in reducing microbial load and maintaining textural stability. Traditional cheeses achieved higher overall acceptability, while purchase intent was greater for industrial products. Coated samples exhibited slower pH decline and more stable dry matter content; industrial cheeses retained moisture more effectively. Texture profile analysis showed more stable chewiness and springiness values in coated samples. In conclusion, natural edible films represent an effective approach for extending shelf life and preserving quality, particularly in traditional cheeses with fibrous structures and shorter shelf lives.

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Details

Published: Sep 18, 2025
Vol/Issue: 11(9)
Pages: 542
License: View

Authors

F

Fadime Seyrekoğlu

Department of Food Processing, Suluova Vocational School, Amasya University, Suluova 05500, Amasya, Türkiye

E

Esra Efdal

Department of Biotechnology, Instute of Science, Amasya University, Suluova 05500, Amasya, Türkiye

Cite This Article

Fadime Seyrekoğlu, Esra Efdal (2025). Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products. Fermentation, 11(9), 542. https://doi.org/10.3390/fermentation11090542

Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products

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