Development and Characterization of Films with Propolis to Inhibit Mold Contamination in the Dairy Industry

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dc.contributor.authorAbarca, Romina L.
dc.contributor.authorVargas, Francisco
dc.contributor.authorMedina, Javiera
dc.contributor.authorParedes, Juan Carlos
dc.contributor.authorLopez, Bernardo Carrillo
dc.contributor.authorOrtiz, Pablo A. A.
dc.contributor.authorVargas-Bello-Perez, Einar
dc.date.accessioned2025-01-20T20:14:54Z
dc.date.available2025-01-20T20:14:54Z
dc.date.issued2023
dc.description.abstractDue to the number of polyphenols with multiple biological activities, propolis has high potential to be used as an active agent in food protective films. Therefore, this study aimed to develop and characterize a sodium alginate film with ethanolic extract of propolis (EEP) for its potential use as protective active packaging against filamentous fungi in ripened cheese. Three different concentrations of EEP were analyzed: 0, 5 and 10% w/v. The films obtained were characterized, assessing thermal and physicochemical properties, as well as the concentration of polyphenols in the EEP and antifungal activity of the active films. The incorporation of EEP in the films generated thermal stability with respect to the loss of mass. Total color values (Delta E) of the films were affected by the incorporation of the different concentrations of EEP, showing a decrease in luminosity (L*) of the films, while the chromatic parameters a* and b* increased in direct proportion to the EEP concentration. Antifungal activity was observed with a fungistatic mode of action, stopping the growth of the fungus in cheeses without development of filamentous molds, thus increasing the shelf life of the ripened cheese under the analytical conditions, over 30 days at room temperature. Overall, EEP can be used to prevent growth and proliferation of spoilage microorganisms in cheese.
dc.description.funderANID FONDECYT INICIACION
dc.fuente.origenWOS
dc.identifier.doi10.3390/foods12081633
dc.identifier.eissn2304-8158
dc.identifier.urihttps://doi.org/10.3390/foods12081633
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/92228
dc.identifier.wosidWOS:000979576200001
dc.issue.numero8
dc.language.isoen
dc.revistaFoods
dc.rightsacceso restringido
dc.subjectsodium alginate
dc.subjectpropolis
dc.subjectfungi
dc.subjectantifungal activity
dc.subjectripened cheese
dc.subjectactive film
dc.subjectactive coating
dc.titleDevelopment and Characterization of Films with Propolis to Inhibit Mold Contamination in the Dairy Industry
dc.typeartículo
dc.volumen12
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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