Enhancing the Shelf Life of Karish Cheese Using Edible Coatings Based on Psyllium Husk Gum and Essential Oils

Eco-friendly food packaging technologies offer a promising solution for extending the shelf life of Karish cheese. This study investigated the effect of edible coatings made from psyllium seed husk gum enriched with essential oils (clove, basil, and turmeric) on the physicochemical, microbiological, textural, and sensory properties of Karish cheese during storage. The cheese was produced traditionally and divided into four groups: control (uncoated), T1 (coated with psyllium gum with 1.5% clove oil), T2 (coated with psyllium gum with 1.5% basil oil), and T3 (coated with psyllium gum with 1.5% turmeric oil). Samples were analyzed when fresh and weekly over three weeks at 5±2ºC.Results showed that coated cheese samples retained higher moisture and had lower acidity compared to the uncoated control. The use of essential oils in coatings enhanced antimicrobial effectiveness due to their bioactive compounds. Throughout storage, coated cheeses exhibited better microbial quality and maintained desirable sensory attributes. Textural analysis revealed slightly increased chewiness and gumminess in coated samples from the beginning through the end of storage, indicating better structural preservation.Among treatments, clove and basil oil coatings demonstrated the most effective results in improving both microbial safety and sensory appeal. Therefore, this study recommends using psyllium husk gum coatings supplemented with 1.5% clove or basil oil as a natural, sustainable method to enhance the shelf life and quality of Karish cheese.