Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses

The objective of the present study was the development and evaluation of edible coatings for Cheddar cheese, formulated from starch extracted from potato peels, plasticized with glycerol, and enriched with essential oil as a natural antimicrobial agent. A Box-Behnken Design (BBD) with three factors and three levels was employed to evaluate the effect of formulation variables on the physicochemical and functional properties of the coatings. Proximate composition, rheological properties, UV-blocking capacity, color, pH, and emulsion stability were analyzed. Additionally, in vitro antibacterial activity was assessed, and the optimized formulation was subjected to in situ tests to determine its antifungal effect under real conditions. Response Surface Methodology (RSM) was used to model and optimize the coating composition, fitting the experimental data to a second-order pol-ynomial model with a significance level of p < 0.05. The obtained results indicated that the optimized formulation exhibited a higher UV-blocking capacity, controlled opacity, and suitable viscosity for application. Furthermore, it demonstrated effective antifungal activity, suggesting its potential as a sustainable alternative for Cheddar cheese preservation. These findings support the feasibility of using edible coatings based on starch from agroindustrial residues in the dairy industry, contributing to the valorization of agroindustrial by products and aligning with current trends in sustainable conservation, clean label products, and food waste reduction.

• Huvudupphovsman: Inca Tapia, Grace Carolina (author)
• Materialtyp: bachelorThesis
• Språk: eng
• Publicerad: 2025
• Ämnen: Almidón de papa; Aceite esencial; Queso Cheddar; Potato starch; Essential oil; Cheddar cheese
• Länkar: http://repositorio.yachaytech.edu.ec/handle/123456789/935