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Article

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

1
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech Republic
2
Faculty of Chemistry, Brno University of Technology, Purkynova 118, 61200 Brno, Czech Republic
3
Department of Molecular Pharmacy, Faculty of Pharmacy, Masaryk University, Palackeho tr. 1946/1, 61200 Brno, Czech Republic
4
Department of Food Preservation, University of Chemistry and Technology Prague, Technicka 5, 16628 Prague, Czech Republic
*
Author to whom correspondence should be addressed.
Academic Editor: Ana Beltrán Sanahuja
Polymers 2021, 13(19), 3388; https://doi.org/10.3390/polym13193388
Received: 15 September 2021 / Revised: 26 September 2021 / Accepted: 27 September 2021 / Published: 1 October 2021
(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)
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. View Full-Text
Keywords: antioxidant activity; FTIR; barrier properties; antimicrobial properties antioxidant activity; FTIR; barrier properties; antimicrobial properties
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MDPI and ACS Style

Dordevic, S.; Dordevic, D.; Sedlacek, P.; Kalina, M.; Tesikova, K.; Antonic, B.; Tremlova, B.; Treml, J.; Nejezchlebova, M.; Vapenka, L.; Rajchl, A.; Bulakova, M. Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers 2021, 13, 3388. https://doi.org/10.3390/polym13193388

AMA Style

Dordevic S, Dordevic D, Sedlacek P, Kalina M, Tesikova K, Antonic B, Tremlova B, Treml J, Nejezchlebova M, Vapenka L, Rajchl A, Bulakova M. Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers. 2021; 13(19):3388. https://doi.org/10.3390/polym13193388

Chicago/Turabian Style

Dordevic, Simona, Dani Dordevic, Petr Sedlacek, Michal Kalina, Karolina Tesikova, Bojan Antonic, Bohuslava Tremlova, Jakub Treml, Marcela Nejezchlebova, Lukas Vapenka, Ales Rajchl, and Monika Bulakova. 2021. "Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films" Polymers 13, no. 19: 3388. https://doi.org/10.3390/polym13193388

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