Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/57039

TitleOptimization 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
Author(s)Elguea-Culebras, Gonzalo Ortiz de
Bourbon, Ana I.
Costa, Maria J.
Muñoz-Tebar, Nuria
Carmona, Manuel
Molina, Ana
Sánchez-Vioque, Raúl
Berruga, M. Isabel
Vicente, A. A.
KeywordsEdible coating
Natural bioactive extract
Manchego cheese
Santolina chamaecyparissus L.
Industrial by-product
Issue dateApr-2019
PublisherElsevier
JournalFood Hydrocolloids
CitationElguea-Culebras, Gonzalo Ortiz de; Bourbon, Ana I.; Costa, Maria J.; Muñoz-Tebar, Nuria; Carmona, Manuel; Molina, Ana; Sánchez-Vioque, Raúl; Berruga, M. Isabel; Vicente, António A., 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. Food Hydrocolloids, 89, 272-282, 2019
Abstract(s)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.
TypeArticle
URIhttp://hdl.handle.net/1822/57039
DOI10.1016/j.foodhyd.2018.10.054
ISSN0268-005X
e-ISSN0268-005X
Publisher versionhttp://www.elsevier.com/locate/issn/0268005X
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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