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

J 2021

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

DORDEVIC, S., D. DORDEVIC, P. SEDLACEK, M. KALINA, K. TESIKOVA et. al.

Basic information

Original name

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

Authors

DORDEVIC, S. (guarantor), D. DORDEVIC, P. SEDLACEK, M. KALINA, K. TESIKOVA, B. ANTONIC, B. TREMLOVA, Jakub TREML (203 Czech Republic, belonging to the institution), Marcela NEJEZCHLEBOVÁ (203 Czech Republic, belonging to the institution), L. VAPENKA, A. RAJCHL and Monika BULÁKOVÁ (703 Slovakia, belonging to the institution)

Edition

Polymers, Basel, MDPI, 2021, 2073-4360

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30104 Pharmacology and pharmacy

Country of publisher

Switzerland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 4.967

RIV identification code

RIV/00216224:14160/21:00124215

Organization unit

Faculty of Pharmacy

DOI

http://dx.doi.org/10.3390/polym13193388

UT WoS

000707570200001

Keywords in English

antioxidant activity; FTIR; barrier properties; antimicrobial properties

Abstract

V originále

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.

Citovat

DORDEVIC, S., D. DORDEVIC, P. SEDLACEK, M. KALINA, K. TESIKOVA, B. ANTONIC, B. TREMLOVA, Jakub TREML, Marcela NEJEZCHLEBOVÁ, L. VAPENKA, A. RAJCHL and Monika BULÁKOVÁ. Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers. Basel: MDPI, 2021, vol. 13, No 19, p. 1-21. ISSN 2073-4360. Available from: https://dx.doi.org/10.3390/polym13193388.

@article{1835158,
   author = {Dordevic, S. and Dordevic, D. and Sedlacek, P. and Kalina, M. and Tesikova, K. and Antonic, B. and Tremlova, B. and Treml, Jakub and Nejezchlebová, Marcela and Vapenka, L. and Rajchl, A. and Buláková, Monika},
   article_location = {Basel},
   article_number = {19},
   doi = {http://dx.doi.org/10.3390/polym13193388},
   keywords = {antioxidant activity; FTIR; barrier properties; antimicrobial properties},
   language = {eng},
   issn = {2073-4360},
   journal = {Polymers},
   title = {Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films},
   url = {https://www.mdpi.com/2073-4360/13/19/3388/htm},
   volume = {13},
   year = {2021}
}

TY  - JOUR
ID  - 1835158
AU  - Dordevic, S. - Dordevic, D. - Sedlacek, P. - Kalina, M. - Tesikova, K. - Antonic, B. - Tremlova, B. - Treml, Jakub - Nejezchlebová, Marcela - Vapenka, L. - Rajchl, A. - Buláková, Monika
PY  - 2021
TI  - Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films
JF  - Polymers
VL  - 13
IS  - 19
SP  - 1-21
EP  - 1-21
PB  - MDPI
SN  - 20734360
KW  - antioxidant activity
KW  - FTIR
KW  - barrier properties
KW  - antimicrobial properties
UR  - https://www.mdpi.com/2073-4360/13/19/3388/htm
N2  - 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.
ER  -

DORDEVIC, S., D. DORDEVIC, P. SEDLACEK, M. KALINA, K. TESIKOVA, B. ANTONIC, B. TREMLOVA, Jakub TREML, Marcela NEJEZCHLEBOVÁ, L. VAPENKA, A. RAJCHL and Monika BULÁKOVÁ. Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. \textit{Polymers}. Basel: MDPI, 2021, vol.~13, No~19, p.~1-21. ISSN~2073-4360. Available from: https://dx.doi.org/10.3390/polym13193388.

Detailed Information on Publication Record