TY - JOUR 
A1 - Ortiz de Elguea-Culebras, Gonzalo
AU - Bourbon, Ana I.
AU - Costa, María José
AU - Muñoz Tébar, Nuria
AU - Carmona Delgado, Manuel
AU - Molina Casanova, Ana María
AU - Sánchez Vioque, Raúl
AU - Berruga, María Isabel
AU - Martins de Oliveira Soares Vicente, Antonio Augusto
T1 - Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
Y1 - 2019
SN - 0268-005X

UR - http://hdl.handle.net/11268/8973
AB - The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well placed to be included in such coatings as they contain different secondary metabolites with beneficial biological properties that could be transferred to the product. In this work, a chitosan solution was optimized for the incorporation of an extract from cotton lavender or Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Namely, the antifungal and antioxidant properties of coatings, as well as the physical characteristics of resulting films were studied. Results showed that the addition of the extract confers significant antioxidant capacities to the coating, increases its antifungal capacities and enhances some physical properties. In addition, the use of coatings containing S. chamaecyparissus by-products is a novel strategy leading to a better management of these residues from the essential oil industry sector.
KW - Industria láctea
KW - Química orgánica
KW - Tecnología de los alimentos
KW - Producto lácteo
KW - Química orgánica
KW - Tecnología alimentaria
LA - eng
ER -