Incorporation of natural blueberry, red grapes and parsley extract by-products into the production of chitosan edible films

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43923322" target="_blank" >RIV/60461373:22330/21:43923322 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216305:26310/21:PU141732 RIV/62157124:16270/21:43879197 RIV/00216224:14160/21:00124215

Výsledek na webu

<a href="https://www.mdpi.com/2073-4360/13/19/3388" target="_blank" >https://www.mdpi.com/2073-4360/13/19/3388</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/polym13193388" target="_blank" >10.3390/polym13193388</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Incorporation of natural blueberry, red grapes and parsley extract by-products into the production of chitosan edible films

Popis výsledku v původním jazyce

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical meth-ods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, tex-tural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatog-raphy (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p &lt; 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Název v anglickém jazyce

Incorporation of natural blueberry, red grapes and parsley extract by-products into the production of chitosan edible films

Popis výsledku anglicky

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical meth-ods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, tex-tural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatog-raphy (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p &lt; 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10404 - Polymer science

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Polymers

ISSN

2073-4360

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

19

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

21

Strana od-do

—

Kód UT WoS článku

000707570200001

EID výsledku v databázi Scopus

2-s2.0-85116313022