Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F24%3APU155857" target="_blank" >RIV/00216305:26310/24:PU155857 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/24:43881255 RIV/60461373:22330/24:43930543

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0268005X24005290?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0268005X24005290?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodhyd.2024.110255" target="_blank" >10.1016/j.foodhyd.2024.110255</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives

Popis výsledku v původním jazyce

Current trends encourage the utilization of food waste for the production of non-traditional food packaging. These novel packages are biodegradable and can be endowed with additional functional purposes. In this work, biodegradable, pH-indicating packages with antioxidant properties were developed. The package films were prepared by using x-carrageenan (kappa-carrageenan) and chitosan biopolymers incorporated with Beluga black lentil leachate (BBLL) or Beluga black lentil powder (BBLP). Then, antioxidant, mechanical, UV-barrier properties, morphological properties, and pH sensitivity were investigated. The BBLL and BBLP alone showed high antioxidant potential and pH sensitivity with solution color change from bright red to reddish-brown and finally to green color when pH gradually increased from 1 to 13. The x-carrageenan films showed the best response to pH changes, with color changes being the most pronounced in the films with the BBLL. Both BBL fillers significantly improve film antioxidant properties, and UV barrier properties, and reduce the film's water content. The x-carrageenan films revealed the highest UV protection and biodegradability. The BBLL provides films with a thickness of > 0.3 mm acceptable for edible films. Moreover, the BBLL enhanced the mechanical parameters of the films and water vapor permeability, although the x-carrageenan coats revealed significantly better tensile strength. BBLL also worked well as a filler with both biopolymers according to the scanning electronic microscopy images. Considering the color changes as the main factor for this study's purposes the x-carrageenan film with 20% BBLL represents the best candidate as an alternative to fossil-based packages for keeping and monitoring food freshness.

Název v anglickém jazyce

Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives

Popis výsledku anglicky

Current trends encourage the utilization of food waste for the production of non-traditional food packaging. These novel packages are biodegradable and can be endowed with additional functional purposes. In this work, biodegradable, pH-indicating packages with antioxidant properties were developed. The package films were prepared by using x-carrageenan (kappa-carrageenan) and chitosan biopolymers incorporated with Beluga black lentil leachate (BBLL) or Beluga black lentil powder (BBLP). Then, antioxidant, mechanical, UV-barrier properties, morphological properties, and pH sensitivity were investigated. The BBLL and BBLP alone showed high antioxidant potential and pH sensitivity with solution color change from bright red to reddish-brown and finally to green color when pH gradually increased from 1 to 13. The x-carrageenan films showed the best response to pH changes, with color changes being the most pronounced in the films with the BBLL. Both BBL fillers significantly improve film antioxidant properties, and UV barrier properties, and reduce the film's water content. The x-carrageenan films revealed the highest UV protection and biodegradability. The BBLL provides films with a thickness of > 0.3 mm acceptable for edible films. Moreover, the BBLL enhanced the mechanical parameters of the films and water vapor permeability, although the x-carrageenan coats revealed significantly better tensile strength. BBLL also worked well as a filler with both biopolymers according to the scanning electronic microscopy images. Considering the color changes as the main factor for this study's purposes the x-carrageenan film with 20% BBLL represents the best candidate as an alternative to fossil-based packages for keeping and monitoring food freshness.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10400 - Chemical sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

FOOD HYDROCOLLOIDS

ISSN

0268-005X

e-ISSN

1873-7137

Svazek periodika

156

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

„“-„“

Kód UT WoS článku

001259529100001

EID výsledku v databázi Scopus

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