Artículo
Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation
Reyes Méndez, Laura María; Méndez Morales, Paula Andrea; López Córdoba, Alex; Ortega Toro, Rodrigo; Gutiérrez Carmona, Tomy José
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Fecha de publicación:
06/2023
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal Of Food Process Engineering
ISSN:
0145-8876
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The use of active substance-containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs. In this context, the objective of this research was to develop and characterize gelatin (GL)/chitosan (CH)-based active, biodegradable and edible films and coatings containing eugenol (EU) and oregano (Origanum vulgare) essential oil (OEO) in different OEO:EU ratios, and obtained via casting for application in fresh cheese. More soluble, wetter, yellower, and opaque films than the control film system were obtained as a consequence of a higher OEO:EU ratio. Although, the water vapor barrier properties in OEO-containing films were markedly enhanced with respect to control film system. All the films displayed a slight phase separation, but this was more noticeable when increasing the OEO:EU ratio. This could explain the higher moisture content (MC) and water solubility (WS) values as the OEO:EU ratio increased. The films containing EU and OEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. The best film systems were selected and tested as coatings for the preservation of fresh cheese. In particular, the coating F4 (0.5% w/w of OEO + 0.5% w/w of EU) displayed the best conservation capacity of fresh cheese during 14 days of storage at 4 oC. This predominantly through the reduction of the colony-forming units (CFUs) of S. aureus, total coliforms and mesophilic aerobic.
Palabras clave:
Active coatings
,
Antimicrobial activity
,
Food packaging
,
Natural polymers
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Reyes Méndez, Laura María; Méndez Morales, Paula Andrea; López Córdoba, Alex; Ortega Toro, Rodrigo; Gutiérrez Carmona, Tomy José; Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 46; 11; 6-2023; e14396
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