Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essenti...

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Bibliographic Details
Published in:Journal of food science 2023-12, Vol.88 (12), p.5164-5175
Main Authors: Coria‐Hernández, Jonathan, Méndez‐Albores, Abraham, Vázquez‐Durán, Alma, Arjona‐Román, José Luis, Meléndez‐Pérez, Rosalía
Format: Article
Language:English
Subjects:
Animals
Bakeries
Bakery products
Biomaterials
Biomedical materials
Biscuits
Cattle
Coatings
Collagen
commercial biscuits
composite coating
Conservation
Cryogels
cryostructured
Essential oils
Food industry
Food Preservation
food quality
Gels
Mexico
Moisture absorption
New technology
Oils & fats
Oils, Volatile - chemistry
Oregano
Origanum - chemistry
Plastic debris
Preservatives
Relative humidity
Shelf life
Spraying
Surface layers
Water activity
Xanthan
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Summary:Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative‐free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.16812