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

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dc.contributor.authorJančíková, Simonacs
dc.contributor.authorDordevič, Danics
dc.contributor.authorSedláček, Petrcs
dc.contributor.authorKalina, Michalcs
dc.contributor.authorTěšíková, Karolínacs
dc.contributor.authorBojan, Antoničcs
dc.contributor.authorTremlová, Bohuslavacs
dc.contributor.authorTreml, Jakubcs
dc.contributor.authorNejezchlebová, Marcelacs
dc.contributor.authorVápenka, Lukášcs
dc.contributor.authorRajchl, Alešcs
dc.contributor.authorBuláková, Monikacs
dc.coverage.issue19cs
dc.coverage.volume13cs
dc.date.accessioned2022-03-23T15:56:00Z
dc.date.available2022-03-23T15:56:00Z
dc.date.issued2021-10-01cs
dc.description.abstractThe 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.en
dc.formattextcs
dc.format.extent1-21cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationPolymers. 2021, vol. 13, issue 19, p. 1-21.en
dc.identifier.doi10.3390/polym13193388cs
dc.identifier.issn2073-4360cs
dc.identifier.other172699cs
dc.identifier.urihttp://hdl.handle.net/11012/204037
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofPolymerscs
dc.relation.urihttps://www.mdpi.com/2073-4360/13/19/3388cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2073-4360/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectantioxidant activityen
dc.subjectFTIRen
dc.subjectbarrier propertiesen
dc.subjectantimicrobial propertiesen
dc.titleIncorporation of Natural Blueberry, Red Grapes and Parsley Extract by-Products into the Production of Chitosan Edible Filmsen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-172699en
sync.item.dbtypeVAVen
sync.item.insts2022.03.23 16:56:00en
sync.item.modts2022.03.23 16:15:01en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav fyzikální a spotřební chemiecs
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