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Characterization of edible films with the potential usage in food packaging
Jančíková, Simona ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
In the last years, the edible packaging has been gaining popularity due to the potential usage as the packaging for food instead of synthetic materials. The edible packaging can positively affect the packaged food by the active properties or due to its intelligent properties can monitor the changes in food. In theory, the legislation about the packaging of food and edible packaging was described. The substances for edible films preparation and additives, which can improve the properties of the edible films, were described too. In this part, the undesirable microorganisms occur in food and the chapters about active and intelligent properties of the edible films were summarized. The main aim of the thesis was the practical preparation of edible packaging/films made from furcellaran, gelatin hydrolysate with the addition of water dried or fresh rosemary extracts in concentrations 5 %, 10 %, and 20 %. In the experimental part, the physical analysis was done – textural parameters such as tensile strength and elongation at break, water content, and thickness. In the chemical analysis the total polyphenols content, determination of polyphenols by HPLC, antioxidant activity, optical properties and antimicrobial activity of the prepared edible films were done. There were found out, that the total polyphenols content and antioxidant activity were the highest in the 20%DR (TPC: 6,79 ± 0,06 mg gallic acid/g; DPPH: 87,84 ± 0,07 %). Also, the 20%DR and 20%FR changed color in different pH (3 and 12). The antimicrobial activity was negative. The thesis showed that the addition of natural extracts to edible films can increase the polyphenols content and they can also work as the UV protector.
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Characterization of edible films with the potential usage in food packaging
Jančíková, Simona ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
In the last years, the edible packaging has been gaining popularity due to the potential usage as the packaging for food instead of synthetic materials. The edible packaging can positively affect the packaged food by the active properties or due to its intelligent properties can monitor the changes in food. In theory, the legislation about the packaging of food and edible packaging was described. The substances for edible films preparation and additives, which can improve the properties of the edible films, were described too. In this part, the undesirable microorganisms occur in food and the chapters about active and intelligent properties of the edible films were summarized. The main aim of the thesis was the practical preparation of edible packaging/films made from furcellaran, gelatin hydrolysate with the addition of water dried or fresh rosemary extracts in concentrations 5 %, 10 %, and 20 %. In the experimental part, the physical analysis was done – textural parameters such as tensile strength and elongation at break, water content, and thickness. In the chemical analysis the total polyphenols content, determination of polyphenols by HPLC, antioxidant activity, optical properties and antimicrobial activity of the prepared edible films were done. There were found out, that the total polyphenols content and antioxidant activity were the highest in the 20%DR (TPC: 6,79 ± 0,06 mg gallic acid/g; DPPH: 87,84 ± 0,07 %). Also, the 20%DR and 20%FR changed color in different pH (3 and 12). The antimicrobial activity was negative. The thesis showed that the addition of natural extracts to edible films can increase the polyphenols content and they can also work as the UV protector.
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