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https://hdl.handle.net/1822/57039
Título: | 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 |
Autor(es): | 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. |
Palavras-chave: | Edible coating Natural bioactive extract Manchego cheese Santolina chamaecyparissus L. Industrial by-product |
Data: | Abr-2019 |
Editora: | Elsevier 1 |
Revista: | Food Hydrocolloids |
Citação: | 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, 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 |
Resumo(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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/57039 |
DOI: | 10.1016/j.foodhyd.2018.10.054 |
ISSN: | 0268-005X |
e-ISSN: | 0268-005X |
Versão da editora: | http://www.elsevier.com/locate/issn/0268005X |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_49072_1.pdf | 1,3 MB | Adobe PDF | Ver/Abrir |