Optimization of different edible films and coatings in the preservation of çeçil cheese and their effects on quality parameters

Extending the shelf life and ensuring the microbial stability of food products are among the main goals of the food industry. In this context, edible films with natural, biodegradable, and active properties have gained increasing importance. In the present study, edible films containing chitosan, chitosan + thyme oil, and chitosan + rosemary oil were applied to the surface of Cecil cheeses produced using traditional and industrial methods. In preliminary trials, chia-based film formulations were also evaluated; however, due to inadequate antimicrobial performance, only chitosan-based films were used in the main experiments. The films were applied by dipping, with one control group designated for each cheese production type. The samples were stored under refrigerated conditions (4±1 °C), and analyses were performed on days 1, 15, 30, and 45. These included physical (color, water activity, texture), chemical (pH, titratable acidity, dry matter), microbiological (total mesophilic aerobic bacteria, yeast-mold, coliforms, lactic acid bacteria), and sensory evaluations. The results demonstrated that chitosan-based films were effective in inhibiting microbial growth. The combination of chitosan and rosemary oil was particularly successful in reducing microbial load and maintaining textural stability in both traditional and industrial samples. Sensory analysis revealed that cheeses produced by traditional methods received higher scores in overall acceptability. However, edible film applications led to variable results in terms of consumer acceptance, with lower purchase intent observed for traditional control samples. In conclusion, natural edible film applications can significantly extend the shelf life of perishable products such as Cecil cheese. Nevertheless, formulation content, production method, and consumer expectations must be considered when designing such applications. This study contributes to the literature by demonstrating the applicability of chitosan-based edible films in preserving the quality and safety of traditional dairy products.