Chitosan film with pineapple peel extract in the extension of shelf life of Indian cottage cheese: Release kinetics and bio-accessibility studies

Pineapple-peel-based chitosan film was employed to extend the shelf life of Indian Cottage Cheese, commonly termed "paneer" in the Indian subcontinent. Pineapple peel extracts (PPE) at 3 different concentrations (1-3 %) were incorporated into the chitosan matrix. In comparison to control samples (unpacked paneer), packaged paneer samples exhibited reduced weight loss, lipid peroxidation, and pH changes. The microbiological shelf life of paneer got extended till 9th day at 4 °C when packaged in chitosan-PPE films. Korsmeyer-Peppas's model suggested that the release of polyphenols from the chitosan-PPE film followed Fickian diffusion. As per sensory evaluation on a 9-point hedonic scale, packaged paneer samples were superior in juiciness, texture, color, flavor, and overall acceptability compared to unpackaged paneer samples. As compared to the control sample (CS), the overall acceptance was higher for the film with 1 % pineapple peel extract (CS PPE 1), followed by films with 2 % and 3 % pineapple peel extracts (CS-PPE 2 and CS-PPE 3). The bio-accessibility study utilized the dynamic gastric model to simulate digestion in the upper gastrointestinal tract and revealed 40-60 % recovery rate of polyphenols from the chitosan-pineapple peel film.