Incorporation of natural blueberry, red grapes and parsley extract by-products into the production of chitosan edible films

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43923322" target="_blank" >RIV/60461373:22330/21:43923322 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26310/21:PU141732 RIV/62157124:16270/21:43879197 RIV/00216224:14160/21:00124215

Result on the web

<a href="https://www.mdpi.com/2073-4360/13/19/3388" target="_blank" >https://www.mdpi.com/2073-4360/13/19/3388</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/polym13193388" target="_blank" >10.3390/polym13193388</a>

Result language

angličtina

Original language name

Incorporation of natural blueberry, red grapes and parsley extract by-products into the production of chitosan edible films

Original language description

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical meth-ods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, tex-tural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatog-raphy (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p &lt; 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10404 - Polymer science

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Polymers

ISSN

2073-4360

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

19

Country of publishing house

CH - SWITZERLAND

Number of pages

21

Pages from-to

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UT code for WoS article

000707570200001

EID of the result in the Scopus database

2-s2.0-85116313022