artykuł w czasopiśmie
Design of Triple-layer Films with Blackseed Protein as Dispersion or Emulsion
doi https://doi.org/10.1016/j.foodchem.2023.137533
tytuł Design of Triple-layer Films with Blackseed Protein as Dispersion or Emulsion
autor Kasprzak ; Mirosław
Jamróz ; Ewelina
Nowak ; Nikola
Grzebieniarz ; Wiktoria
Tkaczewska ; Joanna
tytuł publikacji zbiorowej Food Chemistry
rok 2024
numer vol. 435
numer artykułu 137533
strony 1-10
ISSN/eISSN 0308-8146
słowa kluczowe autorskie Blackseed polyphenols
Emulsion-based film
Furcellaran
Triple-layer films
Blackseed protein
abstrakt angielski The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV-Vis barrier and increased antioxidant activity for the DPPH parameter (>70%). (original abstract)
finansowanie Additional support was received from Polish National Agency for Academic Exchange, the Ulam Programme - Seal of Excellence (BPN/SEL/2021/1/00002) for project completion of the Marie Skłodowska-Curie Actions Individual Fellowships programme.
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 200.0000