Napredna pretraga

Pregled bibliografske jedinice broj: 959263

Development of novel intelligent biobased food packaging films from food waste sources of anthocyanes


Kurek, Mia; Hlupić, Lucija; Ščetar, Mario; Galić, Kata
Development of novel intelligent biobased food packaging films from food waste sources of anthocyanes // Book of Abstracts / Kovačević Granić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018. str. 39-39 (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Development of novel intelligent biobased food packaging films from food waste sources of anthocyanes

Autori
Kurek, Mia ; Hlupić, Lucija ; Ščetar, Mario ; Galić, Kata

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / Kovačević Granić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018, 39-39

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, 03-05.10.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Food packaging, intelligent films, food spoilage, food waste, anthocyanes

Sažetak
Novel biobased intelligent films (chitosan, CS ; carboxymethyl cellulose, CMC) with blueberry (B) and red grape pomace (P) extracts, as sources of anthocyanes were developed as pH indicators. Intelligent indicators are shown to be great tools to alert the consumer when the product reach the end of their shelf- life. The accent in this study was made on eco-friendly character with edible film properties contributing to the reduction of generally wasted material, fruit pomace. METHODOLOGY CS and CMC films were produced with B and P as active agents (1, 2 and 4% w/v). Influence of extract type and its concentration on functional and physicochemical (colour, solubility and water vapour permeability) properties was done. Intelligent films were applied on fresh poultry in order to check its pH response due to the meat spoilage during 48 hours. RESULTS AND DISCUSSION Both film matrixes were not significantly changed to influence water vapour barrier, while film solubility in water slightly increased. Active formulations were visually significantly different than neat films (for both polymers and both extract types).Visible and significant colour changes occurred with pH changes of poultry. Films with highest extract conc. showed good colour response as function of spoiled meat (measured by pH). CONCLUSIONS Eco-friendly intelligent and edible films were successfully produced showing good potential to be used in real food systems. Significant colour changes (violet to pink in CMC4B and dark green to yellow-green in CS4B) occurred after 48h due to the increased pH of poultry (5.9 to 6.5).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb