Active edible films fortified with natural extracts: case study with fresh-cut apple pieces

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879198" target="_blank" >RIV/62157124:16270/21:43879198 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2077-0375/11/9/684" target="_blank" >https://www.mdpi.com/2077-0375/11/9/684</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/membranes11090684" target="_blank" >10.3390/membranes11090684</a>

Result language

angličtina

Original language name

Active edible films fortified with natural extracts: case study with fresh-cut apple pieces

Original language description

The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CHLCZ (red cabbage extract-Brassica oleracea) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples.

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

S - Specificky vyzkum na vysokych skolach

Publication year

2021

Confidentiality

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

Name of the periodical

Membranes

ISSN

2077-0375

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

9

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

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UT code for WoS article

000700651100001

EID of the result in the Scopus database

2-s2.0-85115014844