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Article

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

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Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Department of BioEngineering, Institute of Technology, University of Burgundy, 7 Blvd Docteur Petitjean, BP 17867, CEDEX, F-21078 Dijon, France
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UMR PAM A 02.102, Agrosup Dijon, University of Bourgogne Franche-Comté, F-21000 Dijon, France
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Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000 Rijeka, Croatia
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Centre for Micro- and Nanosciences and Technologies, University of Rijeka, Radmile Matejčić 2, 51000 Rijeka, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: Emilia Janiszewska-Turak and Malgorzata Nowacka
Molecules 2021, 26(9), 2569; https://doi.org/10.3390/molecules26092569
Received: 7 April 2021 / Revised: 23 April 2021 / Accepted: 26 April 2021 / Published: 28 April 2021
(This article belongs to the Special Issue Colorants Changes during Food Treatment and Processing)
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging. View Full-Text
Keywords: blackcurrant waste; chitosan; pectin; antioxidant; intelligent sensing; color changing; packaging films blackcurrant waste; chitosan; pectin; antioxidant; intelligent sensing; color changing; packaging films
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MDPI and ACS Style

Kurek, M.; Benbettaieb, N.; Ščetar, M.; Chaudy, E.; Repajić, M.; Klepac, D.; Valić, S.; Debeaufort, F.; Galić, K. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021, 26, 2569. https://doi.org/10.3390/molecules26092569

AMA Style

Kurek M, Benbettaieb N, Ščetar M, Chaudy E, Repajić M, Klepac D, Valić S, Debeaufort F, Galić K. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules. 2021; 26(9):2569. https://doi.org/10.3390/molecules26092569

Chicago/Turabian Style

Kurek, Mia, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort, and Kata Galić. 2021. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material" Molecules 26, no. 9: 2569. https://doi.org/10.3390/molecules26092569

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