Development and application of galactomannan and essential oil‐based edible coatings applied to “coalho” cheese

Edible films and coatings have been proposed for food preservation. The coalho cheeses coated with galactomannan from Caesalpinia pulcherrima and Cymbopogon citratus essential oil (EO) were evaluated. Thus, the microbiological, physical–chemical, and weight loss aspects in the coated cheeses were analyzed during 20 days of storage. The treatment with 1.0% galactomannan and 0.2% EO obtained better stability; therefore, it was stored for 30 days at 4 ± 1°C. The extraction yield of galactomannan from C. pulcherrima was 25.4%. In EO, the main found compounds are α‐citral (41.49%), β‐citral (30.63%), and β‐mycrene (16.66%). In the analysis of cheese stability, the values for weight loss as a function of storage time varied from 2.52% to 25.62%. The moisture, pH and water activity, there was a statistical difference only for moisture. Therefore, edible coverage provided microbial reduction, physical–chemical stability, and sensory characteristics within the acceptance zone, being considered viable for the food industry. Practical applications The biopolymers extracted from the endosperm of the Caesalpinia pulcherrima seed, associated with the essential oil of Cymbopogon citratus, can be used as edible or biodegradable coatings in various food products. One of these products is rennet cheese, as it has an excellent nutritional composition and is conducive to the development of microorganisms, thus having a reduced shelf life. The use of coatings based on galactomannans and essential oil would make it possible to reduce the microbiological, physical, and sensory changes in these products, as well as the environmental impacts caused by non‐biodegradable packaging, being an alternative for replacing synthetic materials.