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Development of novel intelligent biobased food packaging films from food waste sources of anthocyanes (CROSBI ID 666751)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

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: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2018. str. 39-39

Podaci o odgovornosti

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

engleski

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

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).

food packaging, intelligent films, food spoilage, food waste, anthocyanes

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Podaci o prilogu

39-39.

2018.

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objavljeno

978-953-99725-7-6

Podaci o matičnoj publikaciji

Book of Abstracts

Kovačević Granić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

Podaci o skupu

9th International Congress of Food Technologists, Biotechnologists and Nutritionist

predavanje

03.10.2018-06.10.2018

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija