Gelatin-chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Author(s)

Bonilla, Jeannine ; Sobral, Paulo J. A.

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 54, n. 5, p. 8-pg., 2019-05-01.

Abstract

The objective of this study was to produce edible gelatin-chitosan blended films containing Boldo extract, and then they were applied on sliced Prato cheese. Colour, pH, moisture and fat content parameters and antioxidant and antimicrobial activity were assessed, during storage at 4 degrees C up to 10 days. The films did not provoke changes in fat content and pH (P < 0.05). Boldo extract incorporation in blended films (GEL50:CH50+ B) enabled significant protection against oxidation when compared with the control sample, and it did not allow psychrotrophic microorganism growth, and a considerably low development of coliforms was shown in sliced Prato cheese samples. (AU)

• FAPESP's process: 14/03288-8 - Development and application of bioactive edible films with antioxidant and/or antimicrobial properties for food use
• Grantee: María Jeannine Bonilla Lagos
• Support Opportunities: Scholarships in Brazil - Post-Doctoral