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

Autor(es)

Bonilla, Jeannine ; Sobral, Paulo J. A.

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 54, n. 5, p. 8-pg., 2019-05-01.

Resumo

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)

• Processo FAPESP: 14/03288-8 - Desenvolvimento e aplicação de filmes comestíveis ativos com propriedades antioxidantes e/ou antimicrobianas para uso em alimentos
• Beneficiário: María Jeannine Bonilla Lagos
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado