pH-sensitive starch-based packaging films enhanced with wild blackberry extract

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882312" target="_blank" >RIV/62157124:16270/25:43882312 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2227-9717/13/4/1148" target="_blank" >https://www.mdpi.com/2227-9717/13/4/1148</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr13041148" target="_blank" >10.3390/pr13041148</a>

Jazyk výsledku

angličtina

Název v původním jazyce

pH-sensitive starch-based packaging films enhanced with wild blackberry extract

Popis výsledku v původním jazyce

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis revealed a dry matter content of 23 mg/mL and a polyphenol concentration of 21.10 mg GAE/g (dry extract), with high antioxidant activity, measured to be an 86.57% DPPH radical neutralizer. Films were produced with wild blackberry extract at concentrations of 0%, 5%, 10%, and 15%. The analyses determined the barrier, mechanical, physical, and intelligent properties of biodegradable films. The introduction of the extract resulted in a substantial rise in water content (9.6-21.36%), swelling capacity (35.27-43.06%), dissolution rate in water (288.05-459.89%), and permeability to water vapor (1.99-3.69 x 10-10 g/(Pa x m x s)). The bioactive compounds in the extract enhanced the films&apos; antimicrobial and antioxidant properties, with the highest effectiveness observed in the film containing 15% extract. These starch-based films, enriched with aqueous wild blackberry extract, demonstrated strong potential for packaging foods prone to pH changes during fermentation, such as fruits, dairy products, meat, and fish.

Název v anglickém jazyce

pH-sensitive starch-based packaging films enhanced with wild blackberry extract

Popis výsledku anglicky

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis revealed a dry matter content of 23 mg/mL and a polyphenol concentration of 21.10 mg GAE/g (dry extract), with high antioxidant activity, measured to be an 86.57% DPPH radical neutralizer. Films were produced with wild blackberry extract at concentrations of 0%, 5%, 10%, and 15%. The analyses determined the barrier, mechanical, physical, and intelligent properties of biodegradable films. The introduction of the extract resulted in a substantial rise in water content (9.6-21.36%), swelling capacity (35.27-43.06%), dissolution rate in water (288.05-459.89%), and permeability to water vapor (1.99-3.69 x 10-10 g/(Pa x m x s)). The bioactive compounds in the extract enhanced the films&apos; antimicrobial and antioxidant properties, with the highest effectiveness observed in the film containing 15% extract. These starch-based films, enriched with aqueous wild blackberry extract, demonstrated strong potential for packaging foods prone to pH changes during fermentation, such as fruits, dairy products, meat, and fish.

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

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

13

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

nestránkováno

Kód UT WoS článku

001474566300001

EID výsledku v databázi Scopus

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