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

Autores
Alvarez, Brenda Soledad; Damiani, Natalia; Czerner, Marina; Martucci, Josefa Fabiana; Gende, Liesel Brenda
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
Materia
EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/178878
Acceder
id CONICETDig_06601cbfb44629d64dd061a6797ebb0d
oai_identifier_str oai:ri.conicet.gov.ar:11336/178878
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
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 Técnicas2025-09-03T10:08:23Zoai: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:34982025-09-03 10:08:24.123CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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
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
topic EDIBLE FILMS
SODIUM CASEINATE
PATEGRAS CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
Fil: 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; Argentina
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
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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
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score 13.13397

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