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dc.contributor.author
Reyes Méndez, Laura María
dc.contributor.author
Méndez Morales, Paula Andrea
dc.contributor.author
López Córdoba, Alex
dc.contributor.author
Ortega Toro, Rodrigo
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dc.contributor.author
Gutiérrez Carmona, Tomy José
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dc.date.available
2024-08-27T10:13:24Z
dc.date.issued
2023-06
dc.identifier.citation
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
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/243149
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Active coatings
dc.subject
Antimicrobial activity
dc.subject
Food packaging
dc.subject
Natural polymers
dc.subject.classification
Recubrimientos y Películas
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dc.subject.classification
Ingeniería de los Materiales
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-26T11:01:08Z
dc.journal.volume
46
dc.journal.number
11
dc.journal.pagination
e14396
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Reyes Méndez, Laura María. Universidad Nacional Abierta y A Distancia (unad);
dc.description.fil
Fil: Méndez Morales, Paula Andrea. Universidad Nacional Abierta y A Distancia (unad);
dc.description.fil
Fil: López Córdoba, Alex. Universidad Pedagógica Nacional de Colombia.; Colombia
dc.description.fil
Fil: Ortega Toro, Rodrigo. Universidad de Cartagena.; Colombia
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Journal Of Food Process Engineering
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14396
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpe.14396
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