The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives.

Se han elaboraron diferentes formulaciones de tabletas de chocolate amargo, chocolate blanco y de chocolate con leche, usando la norma NEIAL-6737: 2006. Se realizó una evaluación de la dureza a 2 y 4 mm de penetración, consistencia “K” calculada a partir del ajuste del modelo de Mottram, esfuerzo de fractura y modulo elástico. Los resultados muestran que para la dureza existen diferencias significativas (p ≤ 0,05) entre la tableta amarga y la blanca. Los valores de la consistencia fueron significativamente diferentes (p ≤ 0,05) indicando que existen diferencias de textura entre las tabletas de chocolate amarga, blanca y de leche. Para la fracturabilidad, las tabletas amarga y blanca no presentaron diferencias significativas (p ≤ 0,05) entre sí en cuanto a esfuerzo de fractura ni módulo elástico. Pero estas a su vez, se fracturan a esfuerzos significativamente menores (p ≤ 0,05) que las tabletas de leche.

The effect of using gelatine:chitosan (G:Ch) based films as carriers of nanoemulsified garlic essential oil/α-tocopherol (0.4% v/v) on the shelf-life and sensory acceptance of sliced omega-3-rich mortadella stored at 6 ± 1 °C for 7 days, was investigated. Three treatments were evaluated: mortadella packed with active (T1) and passive films (T2) and without (T3) films. T1 presented the highest effectiveness against the inoculated Listeria monocytogenes and Pseudomonas aeruginosa and retarded spoilage bacteria growth. The colour coordinates, pH and Aw of T1 were affected by the active film. TBARs values from T2 and T3 overcame the threshold of 1.0 mg MDA kg−1 sample at day 5. Panellists scored all sensory attributes between 6 (slightly liked) and 7 (moderately liked) within all treatments. The active G:Ch films developed has the potential to be used as good preservative carrier in sliced mortadella during refrigerated storage, and thus, this product can be processed without synthetic preservative.