Abstract The 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.

中文翻译：

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优化壳聚糖溶液作为潜在载体，将 Santolina chamaecyparissus L. 固体副产品掺入“Manchego”奶酪的可食用植物涂层中

摘要 奶酪外皮中微生物的存在给奶酪工厂造成了重大的经济损失。这可以使用不同的可食用和可生物降解的活性涂层以环保的方式解决。芳香植物特别适合包含在此类涂层中，因为它们含有不同的次级代谢物，这些次级代谢物具有可以转移到产品中的有益生物特性。在这项工作中，对壳聚糖溶液进行了优化，以将来自棉花薰衣草或 Santolina chamaecyparissus L. 固体副产品的提取物掺入“Manchego”奶酪的可食用植物涂层中。即，研究了涂层的抗真菌和抗氧化性能，以及所得薄膜的物理特性。结果表明，提取物的添加赋予涂层显着的抗氧化能力，增加其抗真菌能力并增强一些物理特性。此外，使用含有沙门氏菌副产品的涂料是一种新策略，可以更好地管理来自精油行业的这些残留物。