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Development and characterization of films with propolis to inhibit mold contamination in the dairy industry

Abarca, R. L. ORCID:, Vargas, F., Medina, J., Paredes, J. C., López, B. C., Ortiz, P. A. and Vargas-Bello-Pérez, E. ORCID: (2023) Development and characterization of films with propolis to inhibit mold contamination in the dairy industry. Foods, 12 (8). 1633. ISSN 2304-8158

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To link to this item DOI: 10.3390/foods12081633


Due 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 (ΔE) 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.

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences
ID Code:111695
Uncontrolled Keywords:Plant Science, Health Professions (miscellaneous), Health (social science), Microbiology, Food Science
Publisher:MDPI AG


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