artykuł w czasopiśmie
The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties
doi https://doi.org/10.1016/j.foodchem.2023.137957
tytuł The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties
autor Nowak ; Nikola
Cholewa-Wójcik ; Agnieszka
Tkaczewska ; Joanna
Grzebieniarz ; Wiktoria
Tkacz ; Katarzyna
Modzelewska-Kapituła ; Monika
Zduńczyk ; Weronika
Kopeć ; Michał
Jamróz ; Ewelina
tytuł publikacji zbiorowej Food Chemistry
rok 2024
numer vol. 438
numer artykułu 137957
strony 1-10
ISSN/eISSN 0308-8146
słowa kluczowe autorskie Furcellaran
Double-layer films
Shaping film quality
Evaluation of packaging material quality
Gelatin
abstrakt angielski In order to obtain innovative, high-quality biodegradable packaging, double-layer films based on furcellaran and gelatin, enriched with plant extracts were created. The films were assessed considering their potential utility, applications and environmental impact. The mechanical properties over a period of nine months were studied and it was noted that the passing of time had a beneficial effect on these parameters. The antioxidant properties was also examined, with the highest results obtained using the DPPH and metal chelating activity methods for GE (76.64 % and 9.85 % respectively), while this film showed the lowest FRAP value (5.99 %) compared to the highest obtained for DTE (52.62 %). For the first time, the possibility of using the double-layer active FUR/GEL film as packaging for salad-dressing was evaluated, but no improvement in parameters was observed regardless of the extract used. The environmental impact analysis showed the ability to completely decomposed in vermicompost within several days. (original abstract)
finansowanie This publication financed by the Innovation Incubator 4.0 project (No. 7.2021).
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 200.0000