Evaluation of active packaging films in vitro and during storage of an Argentinian Pategrás cheese.

B. S. ALVAREZ; L.B. GENDE; J. F. MARTUCCI

Simposio; XIV Simposio Latinoamericano de Polimeros Y XII Congreso Iberoamericano de Polímeros; 2014

The incorporation of sodium caseinate protein films with oregano essential oil and the application of the resulting materials on the preservation of an Argentinian Pategrás cheese were studied. The addition of oregano essential oil to formulations based on sodium caseinate protein allowed to prepare biodegradable and edible films with increased antioxidant and important in vitro antimicrobial properties. The presence of essential oil did not modify markedly the thickness, color, opacity and water vapor permeability of caseinate films. When applied to the preservation of Pategrás cheese in the storage condition these films allowed to slightly delay the growth of total mesophiles microorganisms. Antioxidant properties of films during storage were also evaluated following a modified procedure of the N,N-diethyl-p-phenylenediamine colorimetric method. Oregano-based films remain with antioxidant activity after 56 days of experiment.