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Smart edible films sensitive to pH
Jarošová, Gabriela ; Kovalčík, Adriána (referee) ; Veselá, Mária (advisor)
This bachelor thesis is focused on smart edible films sensitive to pH. The theoretical part deals with smart packaging including legislation. The main compound for the film preparation is chitosan, which is described and anthocyanins serving as the color indicator. At first, the anthocyanins were isolated from red cabbage using extraction. The edible films were prepared from chitosan, corn starch and anthocyanins. Pentasodium triphosphate was used as a crosslinking agent. The layers were subjected to the solubility test, which showed smallest decrease in case of fast drying in the dryer, namely 14,5 %. The color reaction on the pH change was studied. It was found that the prepared layers reacted to every pH change, the most significant reaction was to pH 1 and 3.
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Jedlé obaly na bázi mléčných proteinů – příprava, vlastnosti a aplikace v potravinářství
Smetanová, Barbora
Nowadays, huge attention is paid on the research and development of edible films and coatings due to their biodegradability, low price and easy availability. The goal of this diploma thesis was the development of the composition of biodegradable films and coatings based on milk proteins and their deposition on the food as semi-hard unripened cheese. By solution casting method, the series of films enriched with whey proteins of different processing technology origin was prepared. For comparison, biodegradable films based on polycaprolactone were prepared by solution casting method. The films were characterized by UV vis spectroscopy, near and mid-infrared spectrometry, aby by colorimetric analysis. The swelling test proved the impact of partially denatured whey isolate on the increase in hydrophobic character of film. By dipping, selected coating mixture was deposited on the cheese samples, which were subsequently stored at 7 °C for 7 days.
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Trendy ve využití složek vajec
Doležalová, Eliška
Eggs are now recognised not only as a dietary ingredient but also as a starting material providing many valuable bioactive compounds that are used primarily in food processing but also in medicine, veterinary medicine, pharmacology and biotechnology. Egg yolk is an important source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins. Egg white is an excellent natural source of high quality protein that is rich in essential amino acids. Eggshell mainly contains calcium and other minerals. Hen egg yolk has a number of technological functions, including emulsifying, gelling and film-forming. Different types of modification can be used to improve the functional properties of egg components. For example, enzymatic hydrolysis can be used to modify the egg yolk and deamidation is used to modify the egg white. Eggshells are primarily considered as zero-value waste, although they are rich in organic and inorganic compounds that can be used in various forms.
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Smart edible films sensitive to pH
Jarošová, Gabriela ; Kovalčík, Adriána (referee) ; Veselá, Mária (advisor)
This bachelor thesis is focused on smart edible films sensitive to pH. The theoretical part deals with smart packaging including legislation. The main compound for the film preparation is chitosan, which is described and anthocyanins serving as the color indicator. At first, the anthocyanins were isolated from red cabbage using extraction. The edible films were prepared from chitosan, corn starch and anthocyanins. Pentasodium triphosphate was used as a crosslinking agent. The layers were subjected to the solubility test, which showed smallest decrease in case of fast drying in the dryer, namely 14,5 %. The color reaction on the pH change was studied. It was found that the prepared layers reacted to every pH change, the most significant reaction was to pH 1 and 3.
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