Cassava Starch–Beeswax Edible Coatings Enriched with Pomegranate Peel Extract Improve the Microbiological Stability and Quality of Coalho Cheese
Bárbara Camila Firmino Freire, Renata Cristina Borges da Silva Macedo, Nícolas Oliveira de Araújo, Bárbara Jéssica Pinto Costa, Tallyson Nogueira Barbosa, Flamênia Shirley Ribeiro Silva, Heithor Syro Anacleto de Almeida, José Lucas Girão Rabelo, Gabrielle Cavalcante Barbosa Lopes, Paulo de Tarso de Paula Santiago, Savyo Mikael Lacerda Gomes, André Nogueira Cardeal dos Santos, Andrelina Noronha Coelho de Souza, Ariclécio Cunha de Oliveira, Vânia Marilande Ceccatto, José Ednésio da Cruz Freire, Ricardo Henrique de Lima Leite, Karoline Mikaelle de Paiva SoaresCoalho cheese is a highly consumed fresh dairy product in northeastern Brazil; however, its high moisture content and susceptibility to microbial contamination limit shelf life and compromise product safety. In this context, active edible coatings have emerged as sustainable alternatives for food preservation. This study aimed to develop and characterize biodegradable edible coatings based on cassava starch, beeswax, and pomegranate peel extract and to evaluate their effectiveness in preserving coalho cheese during refrigerated storage. Films were characterized regarding physicochemical, optical, mechanical, barrier, and microstructural properties and subsequently applied as coatings to cheese samples stored at 7 ± 1 °C for 15 days. The incorporation of pomegranate peel extract and beeswax significantly affected film color, microstructure, and mechanical properties, while maintaining overall structural integrity. Formulations containing both additives exhibited improved flexibility and enhanced resistance to rupture, suggesting a combined effect of the lipid and phenolic components. Sensory evaluation performed 24 h after coating demonstrated high initial consumer acceptance, with overall acceptance scores above 6.7 on a nine-point hedonic scale and purchase intention comparable to the uncoated control. Microbiological analyses revealed that the coatings effectively delayed the growth of molds, yeasts, and aerobic mesophilic bacteria throughout storage. The formulation containing cassava starch, beeswax, and pomegranate peel extract (CSEB) showed the greatest preservation efficacy, reducing fungal populations by approximately 1.8 log cycles and maintaining significantly lower bacterial counts than the control after 15 days. In addition, coated cheeses exhibited lower titratable acidity and greater physicochemical stability. Overall, the results demonstrate that cassava starch-based active coatings incorporating beeswax and pomegranate peel extract represent a promising strategy for improving the microbiological stability and quality preservation of coalho cheese.