FIGURE 1.

(a–g) View of the treated cheese slices at 0 day of storage. (a) Control (arrows indicate fat globules), (b) CPE, (c) CEO, (d) GS (white and black arrows indicate the starch particles and the gelatin clusters, respectively), (e) GS‐CPE (white and black arrows indicate cavities and starch particles, respectively), (f) GS‐CEO (arrows indicate cavities), and (g) GS‐CPE‐CEO. Treatments: Sterile distilled water (C), cucumber peel extract (CPE), cumin essential oil (CEO), gelatin‐starch edible coating (GS), gelatin‐starch edible coating‐cucumber peel extract (GS‐CPE), gelatin‐starch edible coating‐cumin essential oil (GS‐CEO), and gelatin‐starch edible coating‐cucumber peel extract‐cumin essential oil (GS‐CPE‐CEO). The images on the left and right show magnifications of 100× and 300×, respectively