Development and Characterization of Fenugreek Protein-Based Edible Film
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46747885%3A24620%2F21%3A00008908" target="_blank" >RIV/46747885:24620/21:00008908 - isvavai.cz</a>
Výsledek na webu
<a href="https://www.mdpi.com/2304-8158/10/9/1976" target="_blank" >https://www.mdpi.com/2304-8158/10/9/1976</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods10091976" target="_blank" >10.3390/foods10091976</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Development and Characterization of Fenugreek Protein-Based Edible Film
Popis výsledku v původním jazyce
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.
Název v anglickém jazyce
Development and Characterization of Fenugreek Protein-Based Edible Film
Popis výsledku anglicky
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40401 - Agricultural biotechnology and food biotechnology
Návaznosti výsledku
Projekt
<a href="/cs/project/EF18_054%2F0014685" target="_blank" >EF18_054/0014685: Mezinárodní výzkumné laboratoře</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Foods
ISSN
2304-8158
e-ISSN
—
Svazek periodika
10
Číslo periodika v rámci svazku
9
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
13
Strana od-do
—
Kód UT WoS článku
000699537900001
EID výsledku v databázi Scopus
2-s2.0-85114023723