Figure 1.
The results of PCA of quantitative descriptive analysis of edible coatings: (a) Score plot for the mean points (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract). (b) Variables factor map.
Figure 1.
The results of PCA of quantitative descriptive analysis of edible coatings: (a) Score plot for the mean points (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract). (b) Variables factor map.
Figure 2.
The results of PCA of hedonic analysis of edible coatings: (a) Score plot for the mean points (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract). (b) Variables factor map.
Figure 2.
The results of PCA of hedonic analysis of edible coatings: (a) Score plot for the mean points (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract). (b) Variables factor map.
Figure 3.
Digital images of edible coatings used for colour analysis (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 3.
Digital images of edible coatings used for colour analysis (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 4.
Colour difference between the control and the edible coating samples with added extracts (PA, parsley extract; BL, blueberry extract; GR, grape extract).
Figure 4.
Colour difference between the control and the edible coating samples with added extracts (PA, parsley extract; BL, blueberry extract; GR, grape extract).
Figure 5.
SEM images of edible coatings: surface images and cross-sections. (a) Ctrl, control = edible coating without added extract. (b) PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract. (c) BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract. (d) GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract.
Figure 5.
SEM images of edible coatings: surface images and cross-sections. (a) Ctrl, control = edible coating without added extract. (b) PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract. (c) BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract. (d) GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract.
Figure 6.
The results of SEM of edible coatings: the size of the cracks (fissure area) in the surface of the coatings [nm2] (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 6.
The results of SEM of edible coatings: the size of the cracks (fissure area) in the surface of the coatings [nm2] (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 7.
The results of SEM of edible coatings: the distance between cracks in the surface of the coatings (nm) (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 7.
The results of SEM of edible coatings: the distance between cracks in the surface of the coatings (nm) (BL_5, edible coating with 5% of blueberry extract; BL_10, edible coating with 10% of blueberry extract; BL_20, edible coating with 20% of blueberry extract; GR_5, edible coating with 5% of red grape extract; GR_10, edible coating with 10% of red grape extract; GR_20, edible coating with 20% of red grape extract; PA_5, edible coating with 5% of parsley extract; PA_10, edible coating with 10% of parsley extract; PA_20, edible coating with 20% of parsley extract; Ctrl, control = edible coating without added extract).
Figure 8.
Effect of processing on the microscopic structure of the control sample of an edible coating. (the left picture) A coating formed on a strip. (the right picture) A coating formed outside a strip.
Figure 8.
Effect of processing on the microscopic structure of the control sample of an edible coating. (the left picture) A coating formed on a strip. (the right picture) A coating formed outside a strip.
Figure 9.
The course of respiratory activity of the tested biogas samples (the graph shows average values; n = 3).
Figure 9.
The course of respiratory activity of the tested biogas samples (the graph shows average values; n = 3).
Table 2.
Composition of edible coatings.
Table 2.
Composition of edible coatings.
Sample | Composition |
---|
Ctrl | 1.5 g chitosan + 1% lactic acid + 0.75 mL glycerol |
BL_5 | 1.5 g chitosan + 1% lactic acid + 5% blueberry extract + 0.75 mL glycerol |
BL_10 | 1.5 g chitosan + 1% lactic acid + 10% blueberry extract + 0.75 mL glycerol |
BL_20 | 1.5 g chitosan + 1% lactic acid + 20% blueberry extract + 0.75 mL glycerol |
PA_5 | 1.5 g chitosan + 1% lactic acid + 5% parsley extract + 0.75 mL glycerol |
PA_10 | 1.5 g chitosan + 1% lactic acid + 10% parsley extract + 0.75 mL glycerol |
PA_20 | 1.5 g chitosan + 1% lactic acid + 20% parsley extract + 0.75 mL glycerol |
GR_5 | 1.5 g chitosan + 1% lactic acid + 5% red grape extract + 0.75 mL glycerol |
GR_10 | 1.5 g chitosan + 1% lactic acid + 10% red grape extract + 0.75 mL glycerol |
GR_20 | 1.5 g chitosan + 1% lactic acid + 20% red grape extract + 0.75 mL glycerol |
Table 3.
Matrix with the p-values of the Hotelling’s T2 tests for each pair of edible film formulations (quantitative descriptive analysis).
Table 3.
Matrix with the p-values of the Hotelling’s T2 tests for each pair of edible film formulations (quantitative descriptive analysis).
| Bl_10 | BL_20 | BL_5 | Ctrl | GR_10 | GR_20 | GR_5 | PA_10 | PA_20 | PA_5 |
---|
BL_10 | 1.00 | 0.06 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.05 | p < 0.05 | p < 0.01 |
BL_20 | 0.06 | 1.00 | p < 0.05 | p < 0.01 | p < 0.01 | 0.08 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
BL_5 | p < 0.01 | p < 0.05 | 1.00 | p < 0.01 | p < 0.01 | p < 0.05 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
Ctrl | p < 0.01 | p < 0.01 | p < 0.01 | 1.00 | p < 0.01 | p < 0.01 | p < 0.01 | 0.14 | p < 0.05 | 0.48 |
GR_10 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | 1.00 | p < 0.01 | 0.21 | p < 0.01 | p < 0.05 | p < 0.01 |
GR_20 | p < 0.01 | 0.08 | p < 0.05 | p < 0.01 | p < 0.01 | 1.00 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
GR_5 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | 0.21 | p < 0.01 | 1.00 | p < 0.01 | p < 0.01 | p < 0.01 |
PA_10 | p < 0.05 | p < 0.01 | p < 0.01 | 0.14 | p < 0.01 | p < 0.01 | p < 0.01 | 1.00 | 0.24 | 0.41 |
PA_20 | p < 0.05 | p < 0.01 | p < 0.01 | p < 0.05 | p < 0.05 | p < 0.01 | p < 0.01 | 0.24 | 1.00 | p < 0.05 |
PA_5 | p < 0.01 | p < 0.01 | p < 0.01 | 0.48 | p < 0.01 | p < 0.01 | p < 0.01 | 0.41 | p < 0.05 | 1.00 |
Table 4.
Adjusted mean of hedonic evaluation of edible coatings.
Table 4.
Adjusted mean of hedonic evaluation of edible coatings.
| Pleasantness of Texture | Pleasantness of Aroma | Pleasantness of Appearance | Overall Pleasantness |
---|
GR_20 | 5.031 | 4.456 | 4.048 | 4.488 |
BL_20 | 4.919 | 4.604 | 4.048 | 4.655 |
BL_5 | 5.012 | 4.771 | 4.770 | 5.062 |
BL_10 | 5.568 | 4.623 | 4.844 | 5.229 |
GR_10 | 6.568 | 4.642 | 4.918 | 5.414 |
PA_20 | 6.031 | 4.827 | 5.437 | 5.803 |
PA_10 | 5.808 | 5.067 | 5.474 | 5.766 |
PA_5 | 5.586 | 5.123 | 5.788 | 5.933 |
GR_5 | 6.827 | 4.827 | 5.529 | 5.859 |
Ctrl | 6.049 | 5.549 | 6.511 | 6.322 |
Table 5.
Adjusted mean scores of the probability of purchasing a certain commodity in an edible coating.
Table 5.
Adjusted mean scores of the probability of purchasing a certain commodity in an edible coating.
| Meat Products | Vegetables | Fruit | Milk Products (Cheese) | Bakery Products |
---|
BL_10 | 1.655 | 2.121 | 2.117 | 1.600 | 1.467 |
BL_20 | 1.884 | 1.950 | 2.089 | 1.629 | 1.524 |
GR_20 | 2.055 | 1.836 | 1.974 | 2.000 | 1.524 |
GR_10 | 1.941 | 2.207 | 2.174 | 2.057 | 1.609 |
GR_5 | 2.084 | 2.264 | 2.231 | 1.943 | 1.724 |
BL_5 | 2.027 | 2.379 | 2.546 | 2.257 | 1.838 |
PA_20 | 2.141 | 2.721 | 2.517 | 2.315 | 1.867 |
PA_10 | 2.255 | 3.064 | 3.003 | 2.715 | 2.295 |
PA_5 | 2.255 | 3.121 | 2.946 | 3.143 | 2.381 |
Ctrl | 2.284 | 3.35 | 3.403 | 3.229 | 2.495 |
Table 6.
Parameters of edible coating colour.
Table 6.
Parameters of edible coating colour.
Concentration of Plant Extract |
---|
Blueberry Extract | 5% | 10% | 20% | Control |
L* | 53.443 ± 0.440 | 43.781 ± 1.132 | 33.124 ± 0.790 | 66.690 ± 0.441 |
a* | 3.757 ± 0.087 | 14.324 ± 0.157 | 23.924 ± 0.221 | −2.185 ± 0.066 |
b* | 44.056 ± 0.177 | 46.980 ± 0.695 | 41.485 ± 0.589 | 12.773 ± 0.222 |
ΔE | 18.672 ± 0.238 | 28.073 ± 0.756 | 39.297 ± 0.651 | - |
Parsley Extract | 5% | 10% | 20% | Control |
L* | 66.998 ± 0.276 a | 65.683 ± 0.618 | 62.750 ± 0.286 | 66.690 ± 0.441 a |
a* | −2.863 ± 0.068 | −3.281 ± 0.049 | −2.243 ± 0.054 b | −2.185 ± 0.066 b |
b* | 18.627 ± 0.136 | 25.517 ± 0.174 | 32.124 ± 0.235 | 12.773 ± 0.222 |
ΔE | 3.4858 ± 0.133 | 6.927 ± 0.200 | 10.253 ± 0.202 | - |
Grape Extract | 5% | 10% | 20% | Control |
L* | 56.996 ± 0.616 c | 57.204 ± 0.721 c | 51.778 ± 0.788 | 66.690 ± 0.441 |
a* | 1.541 ± 0.106 | 1.177 ± 0.133 | 6.178 ± 0.118 | −2.185 ± 0.066 |
b* | 43.223 ± 0.266 | 44.021 ± 0.319 | 48.256 ± 0.471 | 12.773 ± 0.222 |
ΔE | 16.271 ± 0.229 d | 16.335 ± 0.244 d | 20.892 ± 0.350 | - |
Table 7.
Spearman’s correlation coefficients between sensory appearance descriptors and instrumental colour parameters of edible coating samples with added plant extracts.
Table 7.
Spearman’s correlation coefficients between sensory appearance descriptors and instrumental colour parameters of edible coating samples with added plant extracts.
| Colour Intensity | Pleasantness of Appearance | Overall Pleasantness |
---|
Parsley extract |
L* | −0.553 ** | 0.207 * | 0.149 |
a* | −0.184 * | 0.069 | 0.073 |
b* | 0.674 ** | −0.356 ** | −0.153 |
Grape extract |
L* | −0.715 ** | 0.426 ** | 0.330 ** |
a* | 0.638 ** | −0.395 ** | −0.281 ** |
b* | 0.815 ** | −0.428 ** | −0.340 ** |
Blueberry extract |
L* | −0.857 ** | 0.461 ** | 0.316 ** |
a* | 0.845 ** | −0.459 ** | −0.335 ** |
b* | 0.381 ** | −0.275 ** | −0.178 * |