Resumo

ROJAS DE G., CECILIA; TRUJILLO DE S., GRISSEL; SAENZ C., CARLOS PATRICIO  e  VALDERRAMA S., ANDREA. PERFORMANCE OFA BLUE MAIZE FILM IN THE PACKAGING OF AN INTERMEDIATE MOISTURE CHEESE. Rev.Bio.Agro [online]. 2013, vol.11, n.spe, pp.49-58. ISSN 1692-3561.

Patent application PCT/MX2009/000092 describes a method to obtain biofilms from cereals flours through casting and their use as antimicrobial pads and thermo-sealable packages for dry food products. Because of its sensitivity to water and low mechanical resistance to contain products with intermediate moisture, the biopolymeric matrix was reformulated to improve both parameters. The film obtained from the reformulation was studied by measuring tensile resistance (ASTM D1708), the swelling and were observed my scanning electron microscopy. The performance of the biofilmwas studied by packaging one perishable food (cheese) and subjecting it to a two months storage period. As a control, product of the same batch was vacuum packaged using a high barrier film. Microbiological and physicochemical parameters were evaluated for the cheese as critical factors during the stability study. The active films controlled the microbial load but package integrity was altered due to water absorption from the products, which led to the rupture of the structure of the biopolymer film and consequently the exposure of the product and ending of its shelf life

Palavras-chave : Biomaterials; Cereals; Flour; Shelf life.

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