Characteristics of edible chitosan packaging with added elderberry pollen

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881376" target="_blank" >RIV/62157124:16270/24:43881376 - isvavai.cz</a>

Výsledek na webu

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/10910/3619" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/10910/3619</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.10910" target="_blank" >10.55251/jmbfs.10910</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characteristics of edible chitosan packaging with added elderberry pollen

Popis výsledku v původním jazyce

The aim of this study was to characterize properties of edible chitosan packaging with the addition of elderberry pollen. Experimentally produced edible packaging contained 0.075 g; 0.15 g and 0.3 g of elderberry pollen. The results demonstrate the flexibility reduction of the coating from 122.34 +/- 10.63% in the control to 90.24 +/- 5.08% in the sample with the addition of 0.3 g of pollen. The pollen en addition also increased the antioxidant dant activity the FRAP method it increased from 0.004 mu mol Trolox/g in the control to 0.147 mu mol Trolox/g in the package with the highest pollen addition, and an increase in values was also observed for the ABTS method. In connection with this, an increase in total polyphenols was also observed. Sensory analysis showed that not a single package was evaluated negatively. Only the aroma affected by the addition of pollen was evaluated as negative. The change in immunoreactivity was not confirmed. The results of measuring the colour characteristics of the image analysis method show that the addition of pollen increases the values of yellowness in relation to the amount of added pollen (7.73 +/- 1.28 for control, 25.58 +/- 4.72 for the sample with the he addition of 0.3 g pollen) (p &lt; 0.05). The addition of pollen also affected the size of the particles and their distance. The largest proportion of particles (11.71%) with a size of 800-1200 1200 &lt;mu&gt;m2 was in the sample with the highest addition of pollen.

Název v anglickém jazyce

Characteristics of edible chitosan packaging with added elderberry pollen

Popis výsledku anglicky

The aim of this study was to characterize properties of edible chitosan packaging with the addition of elderberry pollen. Experimentally produced edible packaging contained 0.075 g; 0.15 g and 0.3 g of elderberry pollen. The results demonstrate the flexibility reduction of the coating from 122.34 +/- 10.63% in the control to 90.24 +/- 5.08% in the sample with the addition of 0.3 g of pollen. The pollen en addition also increased the antioxidant dant activity the FRAP method it increased from 0.004 mu mol Trolox/g in the control to 0.147 mu mol Trolox/g in the package with the highest pollen addition, and an increase in values was also observed for the ABTS method. In connection with this, an increase in total polyphenols was also observed. Sensory analysis showed that not a single package was evaluated negatively. Only the aroma affected by the addition of pollen was evaluated as negative. The change in immunoreactivity was not confirmed. The results of measuring the colour characteristics of the image analysis method show that the addition of pollen increases the values of yellowness in relation to the amount of added pollen (7.73 +/- 1.28 for control, 25.58 +/- 4.72 for the sample with the he addition of 0.3 g pollen) (p &lt; 0.05). The addition of pollen also affected the size of the particles and their distance. The largest proportion of particles (11.71%) with a size of 800-1200 1200 &lt;mu&gt;m2 was in the sample with the highest addition of pollen.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

14

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

001262319400001

EID výsledku v databázi Scopus

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