Chemical and Physical Characteristics of Edible Films, Based on kappa- and iota-Carrageenans with the Addition of Lapacho Tea Extract

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878626" target="_blank" >RIV/62157124:16270/20:43878626 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/3/357/htm" target="_blank" >https://www.mdpi.com/2304-8158/9/3/357/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9030357" target="_blank" >10.3390/foods9030357</a>

Result language

angličtina

Original language name

Chemical and Physical Characteristics of Edible Films, Based on kappa- and iota-Carrageenans with the Addition of Lapacho Tea Extract

Original language description

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (iota- and kappa-carrageenan). The kappa- and iota-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (iota- and kappa-carrageenan) resulted in statistically significant (p &lt; 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a kappa film with 20% LE (DPPH: 87.63 +/- 0.03%; TPC: 233.75 +/- 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.

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

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

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

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

9

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

000526529800042

EID of the result in the Scopus database

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