Antioxidant properties of carrageenan films with addition of orange essential oil

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant properties of carrageenan films with addition of orange essential oil

Popis výsledku v původním jazyce

The main aim of this research was to prepare edible films consisting of carrageenan, trehalose and orange essential oil with the addition of emulsifiers (Tween 20, Tween 80) and characterize their antioxidant properties by DPPH (2,2-diphenyl-1- picrylhydrazyl) and TPC (total polyphenol content) by Folin-Ciocalteau method. There were found that the addition of essential oil does not have a high impact on polyphenol content and antioxidant activity, but the best results were found when the trehalose was combined with orange essential oil and Tween. Total polyphenol content was 4.55 +- 0.16 mg gallic acid/g of sample and DPPH was 4.14 +- 0.15 % and 4.55 +- 0.09 %. It can be stressed out, that addition of essential oil into matrices of edible film has no so high impact on antioxidant properties, but the potential usage is also as the antimicrobial agent or with trehalose as a preserving of color and aroma of packaged food.

Název v anglickém jazyce

Antioxidant properties of carrageenan films with addition of orange essential oil

Popis výsledku anglicky

The main aim of this research was to prepare edible films consisting of carrageenan, trehalose and orange essential oil with the addition of emulsifiers (Tween 20, Tween 80) and characterize their antioxidant properties by DPPH (2,2-diphenyl-1- picrylhydrazyl) and TPC (total polyphenol content) by Folin-Ciocalteau method. There were found that the addition of essential oil does not have a high impact on polyphenol content and antioxidant activity, but the best results were found when the trehalose was combined with orange essential oil and Tween. Total polyphenol content was 4.55 +- 0.16 mg gallic acid/g of sample and DPPH was 4.14 +- 0.15 % and 4.55 +- 0.09 %. It can be stressed out, that addition of essential oil into matrices of edible film has no so high impact on antioxidant properties, but the potential usage is also as the antimicrobial agent or with trehalose as a preserving of color and aroma of packaged food.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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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 statě ve sborníku

Sborník XLVI. Konference o jakosti potravin a potravinových surovin

ISBN

978-80-7509-714-9

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

279-287

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

3. 3. 2020

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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