Abstract The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth on the cheese surface during ripening. The effectiveness of 8 biopolymers and Aloe vera gel (AV) at controlling mass loss was analysed during the early stage of maturation, with and without lipids (Oleic acid and oleic acid-beeswax blend) and antifungal compounds (potassium sorbate (PS)), gallic tannin (GT) and Aloe vera gel. The gellan gum with both PS and GT exhibited the greatest efficacy at controlling the cheese water loss during the ripening period. The AV gel and its blend with gellan gum did not exert a good water vapour barrier capacity, although it did exhibit antifungal action against Penicillium roqueforti. The coating of gellan with PS resulted in an 84% inhibition of mycelial growth and could prevent fungal growth during cheese ripening, while controlling the cheese mass loss.

中文翻译：

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控制奶酪成熟过程中质量损失和罗克福蒂青霉生长的食用涂层

摘要 研究了带有抗真菌化合物的可食用涂层在奶酪上的应用，以减少奶酪成熟过程中的质量损失并控制奶酪表面的真菌生长。在成熟的早期阶段分析了 8 种生物聚合物和芦荟凝胶 (AV) 在控制质量损失方面的有效性，有和没有脂质（油酸和油酸-蜂蜡混合物）和抗真菌化合物（山梨酸钾（PS）），没食子单宁 (GT) 和芦荟凝胶。具有 PS 和 GT 的结冷胶在控制成熟期间干酪失水方面表现出最大的功效。AV 凝胶及其与结冷胶的混合物没有表现出良好的水蒸气阻隔能力，尽管它确实对罗克福尔青霉表现出抗真菌作用。