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Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

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Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

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dc.contributor.author Ordóñez, Ramón es_ES
dc.contributor.author Contreras Monzón, Carolina Ivonne es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.contributor.author Chiralt Boix, Mª Amparo es_ES
dc.date.accessioned 2021-09-02T03:31:30Z
dc.date.available 2021-09-02T03:31:30Z
dc.date.issued 2021-02 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/171218
dc.description.abstract [EN] The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth on the cheese surface during ripening. The effectiveness of 8 biopolymers and Aloe vera gel (AV) at controlling mass loss was analysed during the early stage of maturation, with and without lipids (Oleic acid and oleic acid-beeswax blend) and antifungal compounds (potassium sorbate (PS)), gallic tannin (GT) and Aloe vera gel. The gellan gum with both PS and GT exhibited the greatest efficacy at controlling the cheese water loss during the ripening period. The AV gel and its blend with gellan gum did not exert a good water vapour barrier capacity, although it did exhibit antifungal action against Penicillium roqueforti. The coating of gellan with PS resulted in an 84% inhibition of mycelial growth and could prevent fungal growth during cheese ripening, while controlling the cheese mass loss. es_ES
dc.description.sponsorship The authors thank the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the project AGL2016-76699-R. Author Ram.on Ordonez thanks the Honduras 2020 grant program for the received support. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Edible coatings es_ES
dc.subject Cheese es_ES
dc.subject Antifungal control es_ES
dc.subject Mass loss control es_ES
dc.subject Gellan gum es_ES
dc.subject Potassium sorbate es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2020.110174 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ordóñez, R.; Contreras Monzón, CI.; González Martínez, MC.; Chiralt Boix, MA. (2021). Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening. Journal of Food Engineering. 290:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110174 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.jfoodeng.2020.110174 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 290 es_ES
dc.relation.pasarela S\430900 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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