Sodium caseinate films with oregano and laurel essential oils for active packaging

Argentine Pategrás cheese is one of the most popular types of cheese in Argentina. The main spoilage causes in these products are microbiological contamination and lipid rancidity. Semi-hard cheeses are usually covered with a paraffin wax that favors its preservation. When pieces are stored, cutting...

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Detalles Bibliográficos
Autores: Alvarez, Brenda Soledad, Damiani, Natalia, Czerner, Marina, Martucci, Josefa Fabiana, Gende, Liesel Brenda
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/178878
Acceso en línea:http://hdl.handle.net/11336/178878
Access Level:acceso abierto
Palabra clave:EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
id AR_06601cbfb44629d64dd061a6797ebb0d
oai_identifier_str oai:ri.conicet.gov.ar:11336/178878
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Sodium caseinate films with oregano and laurel essential oils for active packaging
title Sodium caseinate films with oregano and laurel essential oils for active packaging
spellingShingle Sodium caseinate films with oregano and laurel essential oils for active packaging
Alvarez, Brenda Soledad
EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
title_short Sodium caseinate films with oregano and laurel essential oils for active packaging
title_full Sodium caseinate films with oregano and laurel essential oils for active packaging
title_fullStr Sodium caseinate films with oregano and laurel essential oils for active packaging
title_full_unstemmed Sodium caseinate films with oregano and laurel essential oils for active packaging
title_sort Sodium caseinate films with oregano and laurel essential oils for active packaging
dc.creator.none.fl_str_mv Alvarez, Brenda Soledad
Damiani, Natalia
Czerner, Marina
Martucci, Josefa Fabiana
Gende, Liesel Brenda
author Alvarez, Brenda Soledad
author_facet Alvarez, Brenda Soledad
Damiani, Natalia
Czerner, Marina
Martucci, Josefa Fabiana
Gende, Liesel Brenda
author_role author
author2 Damiani, Natalia
Czerner, Marina
Martucci, Josefa Fabiana
Gende, Liesel Brenda
author2_role author
author
author
author
dc.subject.none.fl_str_mv EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
topic EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
description Argentine Pategrás cheese is one of the most popular types of cheese in Argentina. The main spoilage causes in these products are microbiological contamination and lipid rancidity. Semi-hard cheeses are usually covered with a paraffin wax that favors its preservation. When pieces are stored, cutting faces must be protected to prevent desiccation and contamination. Active biodegradable films are an alternative to the traditional materials. In the present work, active films of sodium caseinate with oregano (Origanum vulgare) and laurel (Laurus nobilis) essential oils were produced. Aseptical portions of Pategrás cheese were packaged by heat sealing, the samples were stored under shelf conditions (12 °C and 75% Relative Humidity) for 56 days. Portions were periodically removed and microbiological count of mesophilic microorganisms, food pathogens like S. aureus, as well as fungi and yeasts determination were made on samples surfaces. The results showed that the incorporation of 10000 μg / ml of essential oil confers antimicrobial properties to sodium caseinate films and oregano essential oil was the most effective. Sensory analysis of packaged cheeses was made; those involved with active films with essential oils, were the freshest at the end of shelf life and showed the highest acceptability by the sensory panel members throughout the study period.
publishDate 2019
dc.date.none.fl_str_mv 2019-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/178878
Alvarez, Brenda Soledad; Damiani, Natalia; Czerner, Marina; Martucci, Josefa Fabiana; Gende, Liesel Brenda; Sodium caseinate films with oregano and laurel essential oils for active packaging; The Rochester Institute of Technology; Journal of applied packaging research; 11; 3; 9-2019; 24-43
1557-7244
2333-4304
CONICET Digital
CONICET
url http://hdl.handle.net/11336/178878
identifier_str_mv Alvarez, Brenda Soledad; Damiani, Natalia; Czerner, Marina; Martucci, Josefa Fabiana; Gende, Liesel Brenda; Sodium caseinate films with oregano and laurel essential oils for active packaging; The Rochester Institute of Technology; Journal of applied packaging research; 11; 3; 9-2019; 24-43
1557-7244
2333-4304
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://scholarworks.rit.edu/japr/vol11/iss3/3/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv The Rochester Institute of Technology
publisher.none.fl_str_mv The Rochester Institute of Technology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196254633197568
spelling Sodium caseinate films with oregano and laurel essential oils for active packagingAlvarez, Brenda SoledadDamiani, NataliaCzerner, MarinaMartucci, Josefa FabianaGende, Liesel BrendaEDIBLE FILMSSODIUM CASEINATEPATEGRAS CHEESEhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Argentine Pategrás cheese is one of the most popular types of cheese in Argentina. The main spoilage causes in these products are microbiological contamination and lipid rancidity. Semi-hard cheeses are usually covered with a paraffin wax that favors its preservation. When pieces are stored, cutting faces must be protected to prevent desiccation and contamination. Active biodegradable films are an alternative to the traditional materials. In the present work, active films of sodium caseinate with oregano (Origanum vulgare) and laurel (Laurus nobilis) essential oils were produced. Aseptical portions of Pategrás cheese were packaged by heat sealing, the samples were stored under shelf conditions (12 °C and 75% Relative Humidity) for 56 days. Portions were periodically removed and microbiological count of mesophilic microorganisms, food pathogens like S. aureus, as well as fungi and yeasts determination were made on samples surfaces. The results showed that the incorporation of 10000 μg / ml of essential oil confers antimicrobial properties to sodium caseinate films and oregano essential oil was the most effective. Sensory analysis of packaged cheeses was made; those involved with active films with essential oils, were the freshest at the end of shelf life and showed the highest acceptability by the sensory panel members throughout the study period.Fil: Alvarez, Brenda Soledad. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Damiani, Natalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Gende, Liesel Brenda. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Biología. Laboratorio de Artrópodos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaThe Rochester Institute of Technology2019-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/178878Alvarez, Brenda Soledad; Damiani, Natalia; Czerner, Marina; Martucci, Josefa Fabiana; Gende, Liesel Brenda; Sodium caseinate films with oregano and laurel essential oils for active packaging; The Rochester Institute of Technology; Journal of applied packaging research; 11; 3; 9-2019; 24-431557-72442333-4304CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://scholarworks.rit.edu/japr/vol11/iss3/3/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:20:33Zoai:ri.conicet.gov.ar:11336/178878instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:20:34.237CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.811543

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