Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin

Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was to evaluate the spoilage of Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing curcumin as an antioxidant agent. A series of physicochemical analyses were conducted, including lipid, crude fiber, and crude protein content, as well as color measurements, weight loss, moisture content, water activity, pH, titratable acidity, total and non-protein nitrogen, proteolysis index, and cheese oxidation (measured by thiobarbituric acid reactive substances—TBARS). Additionally, microbiological tests were performed to assess mesophilic bacteria, total coliforms, fungi, and yeasts. The results indicated that the polyurethane-based packaging helped maintain the Mozzarella-type cheese’s weight by significantly reducing water loss; after 14 days, the packaged cheese reached a weight loss of approximately 3%, compared to 27% of unpackaged cheese. However, that also increased moisture retention inside the package, which accelerated Mozzarella-type cheese spoilage compared to the negative control. The moisture content of packaged cheese was maintained at approximately 42%, compared to 22% of unpackaged cheese. Furthermore, the polyurethane-based films with curcumin did not exhibit any significant antioxidant effect on the cheese. It can be concluded that these polyurethane-based films are not suitable for foods with high moisture content.