Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

LAURA MARÍA REYES MÉNDEZ; PAULA ANDREA MÉNDEZ MORALES; ALEX LÓPEZ-CÓRDOBA; RODRIGO ORTEGA-TORO; TOMY J. GUTIÉRREZ

JOURNAL OF FOOD PROCESS ENGINEERING

WILEY-BLACKWELL PUBLISHING, INC

Año: 2023

0145-8876

The use of active substance-containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs. In this context, the objective of this research was to develop and characterize gelatin (GL)/chitosan (CH)-based active, biodegradable and edible films and coatings containing eugenol (EU) and oregano (Origanum vulgare) essential oil (OEO) in different OEO:EU ratios, and obtained via casting for application in fresh cheese. More soluble, wetter, yellower, and opaque films than the control film system were obtained as a consequence of a higher OEO:EU ratio. Although, the water vapor barrier properties in OEO-containing films were markedly enhanced with respect to control film system. All the films displayed a slight phase separation, but this was more noticeable when increasing the OEO:EU ratio. This could explain the higher moisture content (MC) and water solubility (WS) values as the OEO:EU ratio increased. The films containing EU and OEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. The best film systems were selected and tested as coatings for the preservation of fresh cheese. In particular, the coating F4 (0.5% w/w of OEO + 0.5% w/w of EU) displayed the best conservation capacity of fresh cheese during 14 days of storage at 4 oC. This predominantly through the reduction of the colony-forming units (CFUs) of S. aureus, total coliforms and mesophilic aerobic.