Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese
Jeannine Bonilla, Paulo José do Amaral Sobral
International Journal of Food Science & Technology
Abstract
Summary 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 °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 ( GEL 50: CH 50+ 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Boldo extract enabled protection against oxidation
“Boldo extract incorporation in blended films (GEL 50: CH 50+ B) enabled significant protection against oxidation when compared with the control sample”
gelatin-chitosan blended films incorporated Boldo extract
“Boldo extract incorporation in blended films (GEL 50: CH 50+ B) enabled significant protection against oxidation when compared with the control sample”
Boldo extract showed low development of coliforms
“and a considerably low development of coliforms was shown in sliced Prato cheese samples”