Physical and microstructural properties of biodegradable films based on pea starch and PVA

[EN] The effect of storage time on the physical properties of pea starch (PS) and polyvinyl alcohol (PVA) films and their blend was studied to develop biodegradable packaging materials for food applications. To this end, an analysis was performed of the microstructural and physical properties (solubility, moisture content, barrier, mechanical and optical properties) of PS, PVA and PS:PVA films stored for five weeks (25 C 53%RH). Whereas SEM micrographs showed a homogenous appearance for PS films, PVA presented irregularities typical of semi-crystalline structures. Blend films showed a structure which was more similar to PVA films. After 5 weeks, the physical properties of PVA films did not change; in the case of PS, however, the elastic modulus and tensile strength increased markedly but the stretchability and gloss significantly decreased, which was associated with water loss in the starch matrix. All the physical properties of blend films remained unchanged throughout time, except the elastic modulus and the tensile strength, which slightly increased. Therefore, the incorporation of PVA into pea starch films improved their physical properties and inhibited the changes that occurred in the starch matrix caused by ageing.The authors wish to acknowledge the finance support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2010-20694. Amalia Cano also thanks the Spanish Ministerio de Educacion, Cultura y Deporte for the FPU grant.Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; González Martínez, MC. (2015). Physical and microstructural properties of biodegradable films based on pea starch and PVA. Journal of Food Engineering. 167(1):59-64. https://doi.org/10.1016/j.jfoodeng.2015.06.0035964167

Formation and dissolution of inter-firm linkages in lengthy and stable networks in clusters

[EN] Firms aspire to take advantage of technical and business networks through inter-organizational interactions to improve performance. Consequently, researchers are increasingly focusing on the dynamics and implications of network formation at both local and global levels. The recent research trend does not consider a monotonic effect and simplistic approach to proximity because proximity is a complex multidimensional concept. Using data from a foodstuffs cluster in the Valencian region (Spain) and advanced econometric methods such as Exponential Random Graph Models, this study aims to clarify the detrimental effects and complementarities that may arise among proximity dimensions. After controlling for network endogenous forces and firm characteristics, findings reveal the negative effect of cognitive and institutional proximity dimensions on the creation of linkages in advanced stages of the cluster life cycle. Furthermore, social proximity and geographical proximity favor the formation of inter-firm relationships and reinforce the organizational dimension.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Research Project Number ECO2012-32663 and Research Project Number ECO2010-2055).Molina Morales, FX.; Belso Martínez, JA.; Mas Verdú, F.; Martínez Cháfer, L. (2015). Formation and dissolution of inter-firm linkages in lengthy and stable networks in clusters. Journal of Business Research. 68(7):1557-1562. https://doi.org/10.1016/j.jbusres.2015.01.051S1557156268

Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol

[EN] New trends in edible films focus on the improvement of their functionality through the incorporation of active compounds, such as antimicrobial or antioxidant agents. Resveratrol is a natural antioxidant found in a variety of plant species, such as grapes, and could be used for minimizing or preventing lipid oxidation in food products, retarding the formation of oxidation products, maintaining nutritional quality and prolonging the food shelf life. The aim of this work was to develop and characterize two different polymeric composite films (made with chitosan (CH) and methylcellulose (MC)) containing different amounts of resveratrol. This compound could be incorporated efficiently into both films, but provoke structural changes in the matrices, which became less stretchable (65-70% reduction of deformation at break at the greatest resveratrol content) and resistant to fracture (26 and 54% reduction of tensile at break for MC and CH, respectively, at the greatest resveratrol content) more opaque (significant reduction of the internal transmittance) and less glossy (about 60-65% reduction of gloss at the greatest resveratrol content). Film barrier properties were hardly improved by the presence of resveratrol; water vapour and oxygen permeability tend to slightly decrease when resveratrol was incorporated into both polymers. Composite films showed antioxidant activity, which was proportional to the resveratrol concentration in the film. None of the films showed antimicrobial activity against Penicillium italicum and Botrytis cinerea. Thus, these films could be applied to food products which are sensitive to oxidative processes to prolong their shelf life. (C) 2012 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovación throughout the project AGL2010-20694.Pastor Navarro, C.; Sánchez González, L.; Chiralt, A.; Cháfer Nácher, MT.; González Martínez, MC. (2013). Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol. Food Hydrocolloids. 30(1):272-280. https://doi.org/10.1016/j.foodhyd.2012.05.026S27228030

Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants

[EN] Chitosan films containing different concentrations of bergamot oil (BO) were obtained and the migration of limonene, the major oil component, to five liquid food simulants (aqueous solutions with 0%, 10%, 50% and 95% of ethanol and isooctane) was studied at 20 degrees C. The losses of BO and limonene during the film drying were also quantified. The release kinetics of limonene from chitosan matrix was described using an empirical model which relates the reduced concentration loss of limonene and the square root of time. The results show that kinetic constants for all films increased exponentially when the ethanol concentration increased in the aqueous system and were slightly greater when the film thickness was lower. Composite films remain intact in isooctane CH-BO and no release of limonene was observed. Hydration of the film to promote molecular mobility was essential to ensure the compound release. (C) 2011 Elsevier Ltd. All rights reserved.The author L. Sanchez-Gonzalez thanks the Ministerio de Educacion y Ciencia (Spain) for a FPU Grant (AP2006-026).Sánchez González, L.; Cháfer Nácher, MT.; González Martínez, MC.; Chiralt, A.; Desobry, S. (2011). Study of the release of limonene present in chitosan films enriched with bergamot oil in food simulants. Journal of Food Engineering. 105(1):138-143. https://doi.org/10.1016/j.jfoodeng.2011.02.016S138143105

Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3, respectively). Untreated and MF3 samples were also submitted to two different heat treatments (85ºC/30 min (LH) or 121ºC/15 min (HH)). Physical and structural properties of the products were greatly affected by heat treatments and HPH. In almond milk, homogenised samples showed a significant reduction in particle size, which turned from bimodal and polydisperse to monodisperse distributions. Particle surface charge, clarity and Whiteness Index were increased and physical stability of samples was improved, without affecting either viscosity or protein stability. Hazelnut beverages showed similar trends, but HPH notably increased their viscosity while change their rheological behaviour, which suggested changes in protein conformation. HH treatments caused an increment of particle size due to the formation oil droplet-protein body clusters, associated with protein denaturation. Samples submitted to the combined treatment MF3 and LH showed the greatest stability.The authors acknowledge the financial support provided by Universitat Politecnica de Valencia (Valencia, Spain) for the project (PAID 05-11-2740). Author N. Bernat appreciates the Conselleria de Eduacion of Valencia (Spain) for a FPI Grant (Programa VALi + d para investigadores en formacion. ACIF/2011).Bernat Pérez, N.; Cháfer Nácher, MT.; Rodríguez García, J.; Chiralt, A.; González Martínez, MC. (2015). Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks. Food Science and Technology. 62:488-496. https://doi.org/10.1016/j.lwt.2014.10.045S4884966

Occurrence of priority pollutants in WWTP effluents and Mediterranean coastal waters of Spain

A comprehensive study aimed at evaluating the occurrence, significance of concentrations and spatial distribution of priority pollutants (PPs) along the Comunidad Valenciana coastal waters (Spain) was carried out in order to fulfil the European Water Framework Directive (WFD). Additionally, PP concentrations were also analysed in the effluent of 28 WWTPs distributed along the studied area. In coastal waters 36 organic pollutants of the 71 analysed, including 26 PPs were detected although many of them with low frequency of occurrence. Only 13 compounds, which belong to four different classes (VOCs, organochlorinated pesticides, phthalates and tributyltin compounds (TBT)) showed a frequency of occurrence above 20% in coastal waters. In the results obtained until now, octylphenol, pentachlorobenzene, DEHP and TBT exceeded the annual average concentration (EQS-AAC), and only TBT surpassed the maximum allowable concentration (EQS-MAC). The most frequent contaminants determined in coastal waters were also present in WWTP effluents. (C) 2011 Elsevier Ltd. All rights reserved.Financial support from Conselleria de Medio Ambiente, Agua, Urbanismo y Vivienda de la Generalitat Valenciana (Application of Water Framework Directive 2000/60/EC on endocrine disruptors and priority substances in coastal areas in the Comunidad Valenciana) is gratefully acknowledged.Martí Ortega, N.; Aguado García, D.; Segovia Martínez, L.; Bouzas Blanco, A.; Seco Torrecillas, A. (2011). Occurrence of priority pollutants in WWTP effluents and Mediterranean coastal waters of Spain. Marine Pollution Bulletin. 62(3):615-625. doi:10.1016/j.marpolbul.2011.01.010S61562562

Effect of cellulose nanocrystals on the properties of pea starch-poly(vinyl alcohol) blend films

[EN] Incorporation of cellulose nanocrystals (CNC) to pea starch-poly(vinyl alcohol) (PVA) (1:2 ratio) blend films was carried out in order to improve their physical properties. Different ratios (1, 3 and 5 % wt) of CNC were used and structural, thermal and physical (barrier, mechanical and optical) properties were analysed in comparison to the control film without CNC. Incorporation of CNC enhanced phase separation of polymers in two layers. The upper PVA rich phase contained lumps of starch which emerged from the film surface, thus reducing the film gloss. CNC were dispersed in both polymeric phases as aggregates, whose size increased with the CNC ratio rise. CNC addition did not implied changes in water vapour barrier of the films, but they became slightly stiffer and more stretchable, while crystallization of PVA was partially inhibited.The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the Projects AGL2010-20694 and AGL2013-42989-R. Amalia Cano also thanks the Spanish Ministerio de Educacion, Cultura y Deporte for the FPU grant and COST-STSM-FA1001-14253 for the financial support for the collaboration.Fortunati, E.; Cano Embuena, AI.; Cháfer Nácher, MT.; González Martínez, MC.; Chiralt, A.; Kenny, J. (2015). Effect of cellulose nanocrystals on the properties of pea starch-poly(vinyl alcohol) blend films. Journal of Materials Science. 50(21):6979-6992. https://doi.org/10.1007/s10853-015-9249-9S697969925021Armentano I, Dottori M, Fortunati E, Mattioli S, Kenny JM (2010) Biodegradable polymer matrix nanocomposites for tissue engineering: a review. Polym Degrad Stab 95:2126–2146Fortunati E, Peltzer M, Armentano I, Jiménez A, Kenny JM (2013) Combined effects of cellulose nanocrystals and silver nanoparticles on the barrier and migration properties of PLA nano-biocomposites. J Food Eng 118:117–124Siracusa V, Rocculi P, Romani S, Rosa MD (2008) Biodegradable polymers for food packaging: a review. Trends Food Sci Technol 19:634–643Anandjiwala RD (2006) The role of research and development in the global competitiveness of natural fibre products, In: Natural Fibres Vision 2020 New Delhi, pp 1–15Chen Y, Liu Ch, Chang PR, Cao X, Anderson DP (2009) Bionanocomposites based on pea starch and cellulose nanowhiskers hydrolyzed from pea hull fibre: effect of hydrolysis time. Carbohydr Polym 76:607–615Habibi Y, Lucia LA, Rojas OJ (2010) Cellulose nanocrystals: chemistry, self-assembly, and applications. Chem Rev 110(6):3479–3500Lee SY, Mohan DJ, Kang IE, Doh G-H, Lee S, Han SO (2009) Nanocellulose reinforced PVA composite films: effects of acid treatment and filler loading. Fibers Polym 10:77–82Zhang W, Yang X, Li C, Liang M, Lu C, Deng Y (2011) Mechanical activation of cellulose and its thermoplastic polyvinyl alcohol composites with enhanced physicochemical properties. Carbohydr Polym 83:257–263Fortunati E, Armentano I, Zhou Q, Iannoni A, Saino E, Visai L, Berglund LA, Kenny JM (2012) Multifunctional bionanocomposite films of poly(lactic acid), cellulose nanocrystals and silver nanoparticles. Carbohydr Polym 87:1596–1605Fortunati E, Puglia D, Luzi F, Santulli C, Kenny JM, Torre L (2013) Binary PVA bio-nanocomposites containing cellulose nanocrystals extracted from different natural sources: part I. Carbohydr Polym 97:825–836Cavaille JY, Ruiz MM, Dufrense A, Gerard JF, Graillat C (2000) Processing and characterization of new thermoset nanocomposites based in cellulose whiskers. Compos Interface 7(2):117–131Khoshkava V, Kamal MR (2014) Effect of drying conditions on cellulose nanocrystals (CNC) agglomerate porosity and dispersibility in polymer nanocomposites. Poweder Technol 261:288–298Sturcová A, Davies GR, Eichhorn SJ (2005) Elastic modulus and stress-transfer properties f tunicate cellulose whiskers. Biomacromolecules 6:1055–1061Fortunati E, Armentano I, Zhou Q, Puglia D, Terenzi A, Berglund LA, Kenny JM (2012) Microstructure and nanoisothermal cold crystallization of PLA composites based on silver nanoparticles and nanocrystalline cellulose. Polym Degrad Stab 97:2027–2036Rescignano N, Fortunati E, Montesano S, Emilianini C, Kenny JM, Martino S, Armentano I (2014) PVA bio-nanocomposites: a new take-off using cellulose nanocrystals and PLGA nanoparticles. Carbohydr Polym 99:47–58Siqueira G, Brasa J, Follain N, Belbekhouche S, Marais S, Dufresne A (2013) Thermal and mechanical properties of bio-nanocomposites reinforced by Luffa cylindrical cellulose nanocrystals. Carbohydr Polym 91(2):711–717Choi Y, Simonsen J (2006) Cellulose nanocrystals-filled carboxymethyl cellulose nanocomposites. J Nanosci Nanocompos 6(3):633–639Pereda M, Dufresne A, Aranguren MI, Marcovich E (2014) Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals. Carbohydr Polym 101:1013–1026Ma X, Chang PR, Yu J (2008) Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydr Polym 72:369–375Arrieta M, Fortunati E, Dominici F, Rayón E, Lopez J, Kenny JM (2014) PLA-PHB/cellulose based films: mechanical, barrier and disintegration properties. Carbohydr Polym 107:139–149Arrieta M, Fortunati E, Dominici F, Rayón E, Lopez J, Kenny JM (2014) Multifunctional PLA-PHB/cellulose nanocrystals films: processing, structural and thermal behavior. Carbohydr Polym 107:16–24Jiménez A, Fabra MJ, Talens P, Chiralt A (2012) Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films. Carbohydr Polym 89(2):676–686Bonilla J, Atarés L, Vargas M, Chiralt A (2013) Properties of wheat starch film-forming dispersions and films as affected by chitosan addition. J Food Eng 114(3):303–312Cano A, Fortunati E, Cháfer M, Kenny JM, Chiralt A, González C (2015) Properties and ageing behavior of pea starch films as affected by blend with poly(vinyl alcohol). Food Hydrocoll 48:84–93Siddaramaiah Raj B, Somashekar R (2004) Structure–property relation in polyvinyl alcohol/starch composites. J Appl Polym Sci 9:630–635Priya B, Gupta VK, Pathania D, Singh AS (2014) Synthesis, characterization and antibacterial activity of biodegradable starch/PVA composite films reinforced with cellulosic fibre. Carbohydr Polym 109:171–179Luo X, Li J, Lin X (2012) Effect of gelatinization and additives on morphology and thermal behaviour of cornstarch/PVA blend films. Carbohydr Polym 90:1595–1600Shi R, Bi J, Zhang Z, Zhu A, Chen D, Zhou X, Zhang L, Tian W (2008) The effect of citric acid on the structural properties and cytotoxicity of the polyvinylalcohol/starch films when molding at high temperature. Carbohydr Polym 74:763–770Jiang X, Jiang T, Gan L, Zhang X, Dai H, Zhang X (2012) The plasticizing mechanism and effect of calcium chloride on starch/poly(vinyl alcohol) films. Carbohydr Polym 90:1677–1684Yoon S, Park M, Byun H (2012) Mechanical and water barrier properties of starch/PVA composite films by adding nano-sized poly(methylmethacrylate-co-acrylamide) particles. Carbohydr Polym 87:676–686Cranston ED, Gray DG (2006) Morphological and optical characterization of polyelectrolyte multilayers incorporating nanocrystalline cellulose. Biomacromolecules 7:2522–2530UNE-EN ISO (2008) Paper, board and pulps—determination of dry matter content—oven-drying method, vol 638Jiménez A, Fabra MJ, Talens P, Chiralt A (2012) Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocoll 26:302–310Roohani M, Habibi Y, Belgacem NM, Ebrahim G, NaghiKarimi A, Dufresne A (2008) Cellulose whiskers reinforced polyvinyl alcohol copolymers nanocomposites. Eur Polym J 44:2489–2498ASTM (1995) Standard test methods for water vapour transmission of materials. Standard designations: E96-95 Annual book of ASTM standards, American Society for Testing and Materials, Philadelphia, pp 406–413Cano A, Jiménez A, Cháfer M, González C, Chiralt A (2014) Effect of amylose: amylopectin ratio and rice bran addition on starch films properties. Carbohydr Polym 111:543–555UNE-ISO 527-1 (2012) Plastics e determination of tensile properties e part 1: general principlesASTM (1999) Standard test methods for specular gloss. Designation (D523). In Annual book of ASTM standards, vol 06.01. American Society for Testing and Materials, PhiladelphiaEuropean Standard EN 1186-1:2002 Materials and articles in contact with foodstuffs. Plastics. Guide to the selection of conditions and test methods for overall migrationCommission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with foodSreekumar PA, Al-Harthi MA, De SK (2012) Studies on compatibility of biodegradable starch/polyvinyl alcohol blends. Polym Eng Sci 52(10):2167–2172Chen J, Liu Ch, Chen Y, Chen Y, Chang PR (2008) Comparative study on the films of poly(vinyl alcohol)/pea starch nanocrystals and poly(vinyl alcohol)/native pea starch. Carbohydr Polym 73:8–17Jiménez A, Sánchez-González L, Desorby S, Chiralt A, Tehrany EA (2013) Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate. Food Hydrocoll 35:159–169Jagadish RS, Raj B (2011) Properties and sorption studies of polyethylene oxide-starch blended films. Food Hydrocoll 25:1572–1580Fortunati E, Puglia D, Monti M, Santulli C, Maniruzzaman M, Kenny JM (2013) Cellulose nanocrystals extracted from Okra Fibers in PVA nanocomposites. J Appl Polym Sci 128:3220–3230. doi: 10.1002/APP.38524Abdelrazek EM, Elashmawi IS, Labeeb S (2010) Chitosan filler effects on the experimental characterization, spectroscopic investigation and thermal studies of PVA/PVP blend films. Phys B 405:2021–2027Peresin MS, Habibi Y, Zoppe JO, Pawlak JJ, Rojas OJ (2010) Nanofiber composites of polyvinyl alcohol and cellulose nanocrystals: manufacture and characterization. Biomacromolecules 11(3):674–681Favier V, Cavaillé JY, Canova GR, Shrivastavas SC (1997) Mechanical percolation in cellulose whisker nanocomposites. Polym Eng Sci 37(10):1732–1739Schmidt B, Katiyar V, Plackett D, Larsen EH, Gerds N, Bender Koch C (2011) Migration of nanosized layered double hydroxide platelets from polylactide nanocomposite films. Food Addit Contam 28:956–966Fortunati E, Peltzer M, Armentano I, Torre L, Jiménez A, Kenny JM (2012) Effects of modified cellulose nanocrystals on the barrier and migration properties of PLA nano-biocomposites. Carbohydr Polym 90:948–95

Antifungal films based on starch-gelatin blend, containing essential oils

[EN] The antimicrobial activity of essential oils (EO) is very well-known and it has been reported that incorporating them into edible films based on biopolymers extends the food's shelf-life. In this study, cinnamon, clove and oregano EO, at 25% with respect to the polymer, were incorporated into glycerol plasticized starch-gelatin blend films (ratio 1:1) in order to elucidate their effect on the physical (barrier, mechanical and optical), structural and antifungal properties of the films. Whereas EOs exhibited no significant effect on tensile behavior in the case of casting films conditioned at 53% relative humidity and 25 degrees C, the EO compounds did significantly reduce the water vapor and oxygen permeability of the films. Likewise, the EOs increased the films' transparency but reduced their gloss. Despite the fact that about 60% of the incorporated EOs were lost during the film drying step, they exhibited antifungal activity against the two tested fungal species, Colletotrichum gloesporoides (CG) and Fusarium oxysporum (FOG), as revealed by the in vitro agar diffusion method. (C) 2016 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support provided by the Ministerio de Economia y Competitividad-Spanish Government (AGL2013-42989-R).Acosta-Davila, SC.; Chiralt, A.; Santamarina Siurana, MP.; Rosello Caselles, J.; González Martínez, MC.; Cháfer Nácher, MT. (2016). Antifungal films based on starch-gelatin blend, containing essential oils. Food Hydrocolloids. 61:233-240. doi:10.1016/j.foodhyd.2016.05.008S2332406

Stability of biocontrol products carrying Candida sake CPA-1 in starch derivatives as a function of water activity

[EN] The preservation and shelf-life of formulations of the biocontrol agent Candida sake CPA-1 and starch derivatives as a function of water activity (aW) were studied in terms of the physical stability of the products and cell viability. Formulations of biocontrol products (BCPs), based on combinations of potato starch and pregelatinised potato starch (F1 and F2) or maltodextrines (MD) (F3) containing cell protectants, were obtained by fluidised-bed drying. The carriers and the formulated products were stored at 20°C under different aW conditions. The water sorption and water plasticization behaviour of the different products were analysed through the water sorption isotherms and glass transition temperatures (Tg). Likewise, the viability of C. sake over time was determined as a function of the aW. The solubility of the products was also assessed. Although formulations stored at 20°C and low aW (≤ 0.33) exhibited a better shelf-life, a significant decrease in cell survival ratio after 180 storage days was observed. Cold storage (5°C) was required to better maintain the cell viability, thus prolonging the shelf-life of BCPs. Formulations containing MD were the most effective at preserving cell viability and also exhibited the highest water solubility. All the formulations were physically stable at ambient temperature; therefore, the cell stability is the critical point at which to establish both the aW levels and temperature during storage. Packaging the product using high water vapour barrier material and under cold storage would be necessary to ensure a high number of viable cells and an effective and competitive BCPThe authors are grateful to the Spanish Government for the financial support from the national project RTA2012-00067-C02 (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Spain and FEDER funds) and to the Conselleria d'Educacio of the Generalitat Valenciana, (Spain) for A. Marin's PhD grant.Marín-Gozalbo, A.; Atarés Huerta, LM.; Cháfer Nácher, MT.; Chiralt, A. (2017). Stability of biocontrol products carrying Candida sake CPA-1 in starch derivatives as a function of water activity. Biocontrol Science and Technology. 27(2):268-287. https://doi.org/10.1080/09583157.2017.1279587S26828727

Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

[EN] The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double-coated with chitosan oregano oil were the best evaluated in terms of aroma and flavour.The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia.Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; Molina Pons, MP.; Borràs Llopis, M.; Beltrán Martínez, MC.; González Martínez, MC. (2017). Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology. 70(1):68-76. https://doi.org/10.1111/1471-0307.12306S6876701Aenor 1979 UNE 87-004-79: Sensory Analysis: A guide for the installation of a test roomAguirre, A., Borneo, R., & León, A. E. (2013). Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil. Food Bioscience, 1, 2-9. doi:10.1016/j.fbio.2012.12.001Bonilla, J., Talón, E., Atarés, L., Vargas, M., & Chiralt, A. (2013). Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films. Journal of Food Engineering, 118(3), 271-278. doi:10.1016/j.jfoodeng.2013.04.008Cerqueira, M. A., Lima, A. M., Souza, B. W. S., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009). Functional Polysaccharides as Edible Coatings for Cheese. Journal of Agricultural and Food Chemistry, 57(4), 1456-1462. doi:10.1021/jf802726dCerqueira, M. A., Sousa-Gallagher, M. J., Macedo, I., Rodriguez-Aguilera, R., Souza, B. W. S., Teixeira, J. A., & Vicente, A. A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of «Regional» cheese. Journal of Food Engineering, 97(1), 87-94. doi:10.1016/j.jfoodeng.2009.09.019Chen, J. H., & Hotchkiss, J. H. (1993). Growth of Listeria monocytogenes and Clostridium sporogenes in Cottage Cheese in Modified Atmosphere Packaging. Journal of Dairy Science, 76(4), 972-977. doi:10.3168/jds.s0022-0302(93)77424-xCODEX STANDARD 2013 Codex General Standard for CheeseConselleria d'Agricultura, Pesca i Alimentació Conselleria de Agricultura, Pesca y Alimentación 2008 ORDER of 23th of december of 2008. CVConte, A., Gammariello, D., Di Giulio, S., Attanasio, M., & Del Nobile, M. A. (2009). Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese. Journal of Dairy Science, 92(3), 887-894. doi:10.3168/jds.2008-1500Duan, J., Park, S.-I., Daeschel, M. A., & Zhao, Y. (2007). Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese. Journal of Food Science, 72(9), M355-M362. doi:10.1111/j.1750-3841.2007.00556.xEck A 1990 The cheese. Technique and documentationFajardo, P., Martins, J. T., Fuciños, C., Pastrana, L., Teixeira, J. 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