Characteristics of edible chitosan packaging with added elderberry pollen

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881376" target="_blank" >RIV/62157124:16270/24:43881376 - isvavai.cz</a>

Result on the web

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/10910/3619" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/10910/3619</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.10910" target="_blank" >10.55251/jmbfs.10910</a>

Result language

angličtina

Original language name

Characteristics of edible chitosan packaging with added elderberry pollen

Original language description

The aim of this study was to characterize properties of edible chitosan packaging with the addition of elderberry pollen. Experimentally produced edible packaging contained 0.075 g; 0.15 g and 0.3 g of elderberry pollen. The results demonstrate the flexibility reduction of the coating from 122.34 +/- 10.63% in the control to 90.24 +/- 5.08% in the sample with the addition of 0.3 g of pollen. The pollen en addition also increased the antioxidant dant activity the FRAP method it increased from 0.004 mu mol Trolox/g in the control to 0.147 mu mol Trolox/g in the package with the highest pollen addition, and an increase in values was also observed for the ABTS method. In connection with this, an increase in total polyphenols was also observed. Sensory analysis showed that not a single package was evaluated negatively. Only the aroma affected by the addition of pollen was evaluated as negative. The change in immunoreactivity was not confirmed. The results of measuring the colour characteristics of the image analysis method show that the addition of pollen increases the values of yellowness in relation to the amount of added pollen (7.73 +/- 1.28 for control, 25.58 +/- 4.72 for the sample with the he addition of 0.3 g pollen) (p &lt; 0.05). The addition of pollen also affected the size of the particles and their distance. The largest proportion of particles (11.71%) with a size of 800-1200 1200 &lt;mu&gt;m2 was in the sample with the highest addition of pollen.

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

2024

Confidentiality

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

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Volume of the periodical

14

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

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UT code for WoS article

001262319400001

EID of the result in the Scopus database

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