Publication detail

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.

Original Title

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

Type

journal article in Web of Science

Language

English

Original Abstract

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.

Keywords

antioxidant activity; FTIR; barrier properties; antimicrobial properties

Authors

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

Released

1. 10. 2021

Publisher

MDPI

Location

Basel, Switzerland

ISBN

2073-4360

Periodical

Polymers

Year of study

13

Number

19

State

Swiss Confederation

Pages from

1

Pages to

21

Pages count

21

URL

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

Full text in the Digital Library

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"
}