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

Nowak, Nikola • Cholewa-Wójcik, Agnieszka • Tkaczewska, Joanna • Grzebieniarz, Wiktoria • Tkacz, Katarzyna • Modzelewska-Kapituła, Monika • Zduńczyk, Weronika • Kopeć, Michał • Jamróz, Ewelina •

Artykuł artykuł w czasopiśmie

Informacje Bibliograficzne

Czasopismo:
Food Chemistry
Rok:
2024
Numer:
vol. 438
Strony:
1-10
Nr artykułu:
137957
ISSN:
0308-8146
DOI:
10.1016/j.foodchem.2023.137957

Dostęp i licencja

Dostęp:
brak danych
Pełny tekst

Dokument dostępny na stronie wydawcy.

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Finansowanie

This publication financed by the Innovation Incubator 4.0 project (No. 7.2021).

Ewaluacja

Punktacja UEK:
590.4
Punktacja lista:
200
Indeksowane:

Informacje dodatkowe

Abstrakt EN:
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)
Język:
eng