Ortiz de Elguea-Culebras, GonzaloBourbon, Ana I.Costa, María JoséMuñoz Tébar, NuriaCarmona Delgado, ManuelMolina Casanova, Ana MaríaSánchez Vioque, RaúlBerruga, María IsabelMartins de Oliveira Soares Vicente, Antonio Augusto2020-06-192020-06-192019Ortiz de Elguea-Culebras, G., Bourbon, A. I., Costa, M. J., Muñoz-Tébar, N., Carmona Delgado, M., Molina Casanova, A. M., Sánchez-Vioque, R., Berruga, M. I., & Martins de Oliveira Soares Vicente, A. A. (2019). Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocolloids, 89, 272–282. https://doi.org/10.1016/j.foodhyd.2018.10.0540268-005X1873-7137http://hdl.handle.net/11268/8973The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well placed to be included in such coatings as they contain different secondary metabolites with beneficial biological properties that could be transferred to the product. In this work, a chitosan solution was optimized for the incorporation of an extract from cotton lavender or Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Namely, the antifungal and antioxidant properties of coatings, as well as the physical characteristics of resulting films were studied. Results showed that the addition of the extract confers significant antioxidant capacities to the coating, increases its antifungal capacities and enhances some physical properties. In addition, the use of coatings containing S. chamaecyparissus by-products is a novel strategy leading to a better management of these residues from the essential oil industry sector.engjournal article10.1016/j.foodhyd.2018.10.054restricted accessIndustria lácteaQuímica orgánicaTecnología de los alimentosProducto lácteoQuímica orgánicaTecnología alimentaria