Potential of Moringa oleifera Extract as a Natural Additive in Edible Film Formulation for Cheese Preservation Ria Dewi Andriani, Abdul Manab, Premy Puspitawati Rahayu, Salsa Febriavalent Herani, Shefia Lista Anggraeni, Mokhammad Ilham Maulana
Animal Product Technology Department, Faculty of Animal Science, University of Brawijaya
Abstract
Cheese is a nutrient rich dairy product but highly susceptible to quality deterioration due to microbial spoilage, lipid oxidation, and moisture loss during storage. The development of edible films enriched with natural bioactive compounds offers an innovative approach to enhance cheese preservation and minimize the reliance on synthetic preservatives and plastic packaging. Moringa oleifera extract is known for its rich phytochemical profile, including phenolic and flavonoid compounds, which exhibit strong antioxidant and antimicrobial activities, making it a promising natural additive for active packaging applications. This study aims to explore the potential of Moringa oleifera extract as a natural additive in the formulation of edible films intended for cheese preservation. The extract exhibited an average particle size of 30 nm, a total phenolic content of 526.17 mg GAE/100 g db, a total flavonoid content of 40.75 mg QE/100 g db, and an antioxidant activity of 43.6 mL, indicating high radical scavenging potential. The extract was incorporated into biopolymer matrices based on whey protein and gelatine for edible film formulation. The films were evaluated for their total microbe antimicrobial activity against common spoilage microorganisms in cheese. Incorporation of Moringa oleifera extract enhanced the functional performance of edible films by exhibiting notable antimicrobial effects. The active films effectively suppressed microbial contamination, thereby maintaining the physicochemical and sensory quality of cheese during storage. The antioxidant rich Moringa extract provided an additional bioactive functionality, contributing to extended shelf life and improved product stability. Moringa oleifera extract shows significant promise as a natural and eco friendly additive in the development of edible films for cheese preservation. Its integration into whey protein or gelatine based matrices can support the creation of sustainable active packaging systems that e
