Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life.

Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscopy (sem) analysis that the film has a homogeneous appearance, and the crosslinking between citric acid and chitosan was confirmed by the Fourier transform infrared spectroscopy (FTIR) analysis.

Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca encapsulation.

Objective of this study was to recover bioactive compounds from grape pomace, and to investigate the effect of thermosonication in the rate of aqueous extraction. The best extraction for phenolics and total anthocyanins, was at 55 °C, amplitude of 40% and 6 min of treatment. The ultrasound assisted extraction showed superior results when compared to conventional extraction, extraction averages were: 11% total phenolic compounds, 25% total anthocyanins.

Sodium alginate with turmeric coating for ripened cheeses.

Artisanal cheeses produced with high coliform counts are commonly on the market in several countries. The bioactive edible coating use appears as technological innovation in the dairy derivatives market to improve quality and increasing the products shelf life. The objective of this study was to evaluate the characteristics of cheeses produced with containing high coliform counts and coated with tumeric and sodium alginate.