engleski

The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles

Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition ofits essential oil, the aim of this study was to develop ediblefilms based on immortelle water extract. Alginate andpectin combined with various proteins served as carriers for the formulation of biodegradablefilms and hydrogelparticles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting methodand hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) andspecific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matriceswas characterized using spectrophotometric methods and high performance liquid chromatography (HPLC).Zeta-potential and rheological properties of alginate- and pectin- basedfilm-forming solutions and physico- chemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed par-ticles andfilms were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample)as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-basedfilms. The addition ofproteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particlesaltered their physico-chemical properties. The obtained results indicate a great application potential of thedeveloped biodegradable matrices.

Antioxidant capacity ; Coating films ; Immortelle ; Ionic gelation ; Polyphenols

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