Plant Byproducts as Part of Edible Coatings: A Case Study with
Parsley, Grape and Blueberry Pomace

J 2021

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

TAUFEROVA, Alexandra; Matej POSPIECH; Zdenka JAVURKOVA; Bohuslava TREMLOVA; Dani DORDEVIC et al.

Základní údaje

Originální název

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Autoři

TAUFEROVA, Alexandra; Matej POSPIECH; Zdenka JAVURKOVA; Bohuslava TREMLOVA; Dani DORDEVIC; Simona JANCIKOVA; Karolina TESIKOVA; Michal ZDARSKY; Tomáš VÍTĚZ a Monika VÍTĚZOVÁ

Vydání

Polymers, MDPI, 2021, 2073-4360

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

20903 Bioproducts biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials

Stát vydavatele

Švýcarsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 4.967

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/21:00122084

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

biodegradability; sensory; scanning electron microscopy; CIELab; plant extracts

Štítky

14314010, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 31. 8. 2021 08:44, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

Citovat

TAUFEROVA, Alexandra; Matej POSPIECH; Zdenka JAVURKOVA; Bohuslava TREMLOVA; Dani DORDEVIC; Simona JANCIKOVA; Karolina TESIKOVA; Michal ZDARSKY; Tomáš VÍTĚZ a Monika VÍTĚZOVÁ. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers. MDPI, 2021, roč. 13, č. 15, s. "2578", 24 s. ISSN 2073-4360. Dostupné z: https://doi.org/10.3390/polym13152578.

@article{1785959,
   author = {Tauferova, Alexandra and Pospiech, Matej and Javurkova, Zdenka and Tremlova, Bohuslava and Dordevic, Dani and Jancikova, Simona and Tesikova, Karolina and Zdarsky, Michal and Vítěz, Tomáš and Vítězová, Monika},
   article_number = {15},
   doi = {https://doi.org/10.3390/polym13152578},
   keywords = {biodegradability; sensory; scanning electron microscopy; CIELab; plant extracts},
   language = {eng},
   issn = {2073-4360},
   journal = {Polymers},
   title = {Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace},
   url = {https://doi.org/10.3390/polym13152578},
   volume = {13},
   year = {2021}
}

TY  - JOUR
ID  - 1785959
AU  - Tauferova, Alexandra - Pospiech, Matej - Javurkova, Zdenka - Tremlova, Bohuslava - Dordevic, Dani - Jancikova, Simona - Tesikova, Karolina - Zdarsky, Michal - Vítěz, Tomáš - Vítězová, Monika
PY  - 2021
TI  - Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace
JF  - Polymers
VL  - 13
IS  - 15
SP  - "2578"
EP  - "2578"
PB  - MDPI
SN  - 20734360
KW  - biodegradability
KW  - sensory
KW  - scanning electron microscopy
KW  - CIELab
KW  - plant extracts
UR  - https://doi.org/10.3390/polym13152578
N2  - Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
ER  -

TAUFEROVA, Alexandra; Matej POSPIECH; Zdenka JAVURKOVA; Bohuslava TREMLOVA; Dani DORDEVIC; Simona JANCIKOVA; Karolina TESIKOVA; Michal ZDARSKY; Tomáš VÍTĚZ a Monika VÍTĚZOVÁ. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. \textit{Polymers}. MDPI, 2021, roč.~13, č.~15, s.~''2578'', 24 s. ISSN~2073-4360. Dostupné z: https://doi.org/10.3390/polym13152578.

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