Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96204" target="_blank" >RIV/60460709:41210/23:96204 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s11483-023-09793-8#Fig1" target="_blank" >https://link.springer.com/article/10.1007/s11483-023-09793-8#Fig1</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11483-023-09793-8" target="_blank" >10.1007/s11483-023-09793-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties

Popis výsledku v původním jazyce

Carboxymethyl cellulose (CMC) based edible films, reinforced with date seed powder (DSP) were investigated. An increasing concentration of DSP (5%, 10%, 15%, and 20%) was added to the carboxymethyl cellulose film-forming solution. The physical, antioxidant, antibacterial, mechanical, structural, and thermal properties of the films were studied to investigate the effect of DSP incoportation. The addition of DSP increased the thickness of the films from 0.11 to 0.15 mm, reduced the solubility (95.31–77.23%), and exhibited antibacterial activity against the food-borne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium. Especially for Escherichia coli, and Salmonella typhimurium, the antimicrobial activity was seen only at high concentrations (15% and 20%) of DSP. Besides, the antioxidant capacity increased with increasing concentration of DSP: the DPPH radical scavenging activity increased from 0 to 51.98% while ABTS increased from 0 to 84.58%, when the concentration of DSP increased from 0 to 20%. In addition, the water vapor permeability of the films improved but the tensile strength decreased from 7.66 MPa to 5.12 MPa and the elongation at break increased from 79.03 to 85.95%. This study clearly showed that the DSP could be valorised as an active and reinforcing component in CMC-based biodegradable and edible films to create natural active food packaging.

Název v anglickém jazyce

Development of Carboxymethylcellulose Based Active and Edible Food Packaging Films Using Date Seed Components as Reinforcing Agent: Physical, Biological, and Mechanical Properties

Popis výsledku anglicky

Carboxymethyl cellulose (CMC) based edible films, reinforced with date seed powder (DSP) were investigated. An increasing concentration of DSP (5%, 10%, 15%, and 20%) was added to the carboxymethyl cellulose film-forming solution. The physical, antioxidant, antibacterial, mechanical, structural, and thermal properties of the films were studied to investigate the effect of DSP incoportation. The addition of DSP increased the thickness of the films from 0.11 to 0.15 mm, reduced the solubility (95.31–77.23%), and exhibited antibacterial activity against the food-borne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium. Especially for Escherichia coli, and Salmonella typhimurium, the antimicrobial activity was seen only at high concentrations (15% and 20%) of DSP. Besides, the antioxidant capacity increased with increasing concentration of DSP: the DPPH radical scavenging activity increased from 0 to 51.98% while ABTS increased from 0 to 84.58%, when the concentration of DSP increased from 0 to 20%. In addition, the water vapor permeability of the films improved but the tensile strength decreased from 7.66 MPa to 5.12 MPa and the elongation at break increased from 79.03 to 85.95%. This study clearly showed that the DSP could be valorised as an active and reinforcing component in CMC-based biodegradable and edible films to create natural active food packaging.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Food Biophysics

ISSN

1557-1858

e-ISSN

1557-1858

Svazek periodika

18

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

497-509

Kód UT WoS článku

001000568700001

EID výsledku v databázi Scopus

2-s2.0-85160853271