Chemical and Physical Characteristics of Edible Films, Based on kappa- and iota-Carrageenans with the Addition of Lapacho Tea Extract

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878626" target="_blank" >RIV/62157124:16270/20:43878626 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/9/3/357/htm" target="_blank" >https://www.mdpi.com/2304-8158/9/3/357/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9030357" target="_blank" >10.3390/foods9030357</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Chemical and Physical Characteristics of Edible Films, Based on kappa- and iota-Carrageenans with the Addition of Lapacho Tea Extract

Popis výsledku v původním jazyce

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (iota- and kappa-carrageenan). The kappa- and iota-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (iota- and kappa-carrageenan) resulted in statistically significant (p &lt; 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a kappa film with 20% LE (DPPH: 87.63 +/- 0.03%; TPC: 233.75 +/- 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.

Název v anglickém jazyce

Chemical and Physical Characteristics of Edible Films, Based on kappa- and iota-Carrageenans with the Addition of Lapacho Tea Extract

Popis výsledku anglicky

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (iota- and kappa-carrageenan). The kappa- and iota-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (iota- and kappa-carrageenan) resulted in statistically significant (p &lt; 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a kappa film with 20% LE (DPPH: 87.63 +/- 0.03%; TPC: 233.75 +/- 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

000526529800042

EID výsledku v databázi Scopus

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