artykuł w czasopiśmie
Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish
| doi | https://doi.org/10.3390/foods13213499 |
| tytuł | Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish |
| autor |
Tkaczewska ; Joanna Kulawik ; Piotr Nowak ; Nikola Grzebieniarz ; Wiktoria Krzyściak ; Paweł Tadele ; Wondyfraw Tadesse ; Eskindir Endalew Szram ; Rafał Guzik ; Paulina Jamróz ; Ewelina |
| tytuł publikacji zbiorowej | Foods |
| rok | 2024 |
| numer | vol. 13, iss. 21 |
| numer artykułu | 3499 |
| strony | 1-15 |
| ISSN/eISSN | 2304-8158 |
| pełny tekst | https://www.mdpi.com/2304-8158/13/21/3499 |
| licencja | CC-BY |
| słowa kluczowe autorskie |
interactions between active compounds film matrices furcellaran |
| abstrakt angielski | The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films. (original abstract) |
| finansowanie | The research was partly funded by the National Centre for Research and Development, Poland [Grant No.: LIDER/6/0016/L-11/19/NCBR/2020] |
| uwagi | Summ. | Tytuł numeru: Recent Trends in the Development of Sustainable Materials in Food Packaging | Bibliogr. |
| język | eng |
| Punkty ewaluacyjne | 100.0000 |