Active edible coatings and films enriched with Salvia officinalis supercritical extract: characterization and application on Telemea cheese

This study investigates the potential of supercritical fluid extract of Salvia officinalis (So-SFE) incorporated into chitosan–gelatin–glycerol to obtain active edible coatings and film composites for food applications. Listeria monocytogenes was selected as the target microorganism, and the forming solutions were prepared based on the minimal inhibitory concentration of So-SFE. Phytochemical characterization revealed So-SFE extracts rich in fatty acids, carotenoids, and phenolic compounds. Bioinformatic ADMET assessment indicated that 75.44 % of the identified compounds had high gastrointestinal absorption, while 78.95 % exhibited favorable toxicity profiles. The incorporation of So-SFE did not significantly affect film thickness, density, solubility, or swelling capacity, although scanning electron microscopy revealed modifications in film morphology and microstructure. The concentration of So-SFE significantly influenced water vapor permeability, color parameters, browning index, and UV-blocking capacity. In vitro antimicrobial tests demonstrated enhanced antilisterial activity of the So-SFE-enriched films, which remained stable during storage at 4 and 35 °C. In situ application on Telemea cheese confirmed that the coatings inhibited the growth of mesophilic bacteria, yeasts, and psychrophilic microorganisms under refrigeration conditions. The coatings exhibited a gradual reduction of L. monocytogenes populations by 1.05–1.29 log CFU/g over 21 days of storage. These findings suggests that So-SFE enriched coatings can effectively improve microbial safety and preserve the biochemical quality of cheese during storage.