Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products

Extending the shelf life and ensuring microbial stability of processed foods are key objectives in the food industry. In this study, edible films containing chitosan, chitosan + thyme (Thymus vulgaris) oil, and chitosan + rosemary (Rosmarinus officinalis) oil were applied to traditional and industrial Cecil cheese using the dipping method, with control groups for each production type. Samples were stored at 4 ± 1 °C for 45 days, and physical (color, water activity, and texture), chemical (pH, acidity, and dry matter), microbiological (total aerobic mesophilic bacteria, yeast-mold, coliforms, and lactic acid bacteria), and sensory analyses were performed on days 1, 15, 30, and 45. Results indicated that chitosan-based films effectively limited microbial growth, with the chitosan + rosemary oil combination being particularly effective in reducing microbial load and maintaining textural stability. Traditional cheeses achieved higher overall acceptability, while purchase intent was greater for industrial products. Coated samples exhibited slower pH decline and more stable dry matter content; industrial cheeses retained moisture more effectively. Texture profile analysis showed more stable chewiness and springiness values in coated samples. In conclusion, natural edible films represent an effective approach for extending shelf life and preserving quality, particularly in traditional cheeses with fibrous structures and shorter shelf lives.