Detail publikace

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract by-Products into the Production of Chitosan Edible Films

JANČÍKOVÁ, S. DORDEVIČ, D. SEDLÁČEK, P. KALINA, M. TESIKOVA, K. BOJAN, A. TREMLOVÁ, B. TREML, J. NEJEZCHLEBOVÁ, M. VAPENKA, L. RAJCHL, A. BULAKOVÁ, M.

Originální název

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract by-Products into the Production of Chitosan Edible Films

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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 methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (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 < 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.

Klíčová slova

antioxidant activity; FTIR; barrier properties; antimicrobial properties

Autoři

JANČÍKOVÁ, S.; DORDEVIČ, D.; SEDLÁČEK, P.; KALINA, M.; TESIKOVA, K.; BOJAN, A.; TREMLOVÁ, B.; TREML, J.; NEJEZCHLEBOVÁ, M.; VAPENKA, L.; RAJCHL, A.; BULAKOVÁ, M.

Vydáno

1. 10. 2021

Nakladatel

MDPI

Místo

Basel, Switzerland

ISSN

2073-4360

Periodikum

Polymers

Ročník

13

Číslo

19

Stát

Švýcarská konfederace

Strany od

1

Strany do

21

Strany počet

21

URL

https://www.mdpi.com/2073-4360/13/19/3388

Plný text v Digitální knihovně

http://hdl.handle.net/11012/204037

BibTex

@article{BUT172699,
  author="Simona {Jančíková} and Dani {Dordevič} and Petr {Sedláček} and Michal {Kalina} and Karolína {Těšíková} and Antonič {Bojan} and Bohuslava {Tremlová} and Jakub {Treml} and Marcela {Nejezchlebová} and Lukáš {Vápenka} and Aleš {Rajchl} and Monika {Buláková}",
  title="Incorporation of Natural Blueberry, Red Grapes and Parsley Extract by-Products into the Production of Chitosan Edible Films",
  journal="Polymers",
  year="2021",
  volume="13",
  number="19",
  pages="1--21",
  doi="10.3390/polym13193388",
  issn="2073-4360",
  url="https://www.mdpi.com/2073-4360/13/19/3388"
}