pH-sensitive starch-based packaging films enhanced with wild blackberry extract

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882312" target="_blank" >RIV/62157124:16270/25:43882312 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2227-9717/13/4/1148" target="_blank" >https://www.mdpi.com/2227-9717/13/4/1148</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr13041148" target="_blank" >10.3390/pr13041148</a>

Result language

angličtina

Original language name

pH-sensitive starch-based packaging films enhanced with wild blackberry extract

Original language description

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis revealed a dry matter content of 23 mg/mL and a polyphenol concentration of 21.10 mg GAE/g (dry extract), with high antioxidant activity, measured to be an 86.57% DPPH radical neutralizer. Films were produced with wild blackberry extract at concentrations of 0%, 5%, 10%, and 15%. The analyses determined the barrier, mechanical, physical, and intelligent properties of biodegradable films. The introduction of the extract resulted in a substantial rise in water content (9.6-21.36%), swelling capacity (35.27-43.06%), dissolution rate in water (288.05-459.89%), and permeability to water vapor (1.99-3.69 x 10-10 g/(Pa x m x s)). The bioactive compounds in the extract enhanced the films&apos; antimicrobial and antioxidant properties, with the highest effectiveness observed in the film containing 15% extract. These starch-based films, enriched with aqueous wild blackberry extract, demonstrated strong potential for packaging foods prone to pH changes during fermentation, such as fruits, dairy products, meat, and fish.

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

2025

Confidentiality

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

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

13

Issue of the periodical within the volume

4

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

nestránkováno

UT code for WoS article

001474566300001

EID of the result in the Scopus database

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