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Bibliographic record number: 974186


Authors: Ostrman, Monika; Vojvodić Cebin, Aleksandra; Bušić, Arijana; Vrtar, Sonja; Komes, Draženka
Title: Development and characterization of edible films based on pectin from sugar beet pulp
Source: Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ed). - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, , 2018. 37-42.
ISSN: 2584-5292
Meeting: 9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Zagreb, Hrvatska, 3.-5. 10. 2018.
Keywords: agrowaste ; bioactive compounds ; edible films ; pectin ; sugar beet pulp
Nowadays, there is a global interest in the technological use of agro-industrial residues as a renewable source of food or food supplements. In order to improve valorisation of sugar beet pulp as a pectin- rich secondary raw material, the aim of this study was to investigate the delivery potential of pectin extracted from sugar beet pulp (SBP) in the formulation of functional edible films. Beside pectin, new developed edible films, based on yellow tea as a source of bioactive compounds, were additionally enriched with fenugreek and rice proteins. In order to remove the hydrophilic compounds of low molecular weight, extraction of SBP pectin was performed using 70 % ethanolic solution, and afterwards pectin from alcohol insoluble residue was extracted by acid hydrolysis, followed by dialysis, evaporation and freeze drying. Physical properties of proteins and isolated SBP pectin, as well as physico-chemical, mechanical, bioactive and sensory properties of the formulated films were determined. Based on the obtained results, the highest content of total polyphenols (106.22 mg GAE/g film) and individual bioactive compounds (gallic acid, catechin, epigallocatechin and caffeine), as well as the highest value of antioxidant capacity (1.89 mmol Trolox/g film) were determined in the film enriched with rice proteins. Although yellow tea markedly improved the functional potential of all formulated films, pectin film without proteins exhibited the best mechanical and sensory properties, in terms of tensile strength, elasticity, acceptability, colour, transparency and appearance.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Full paper text: 974186.Proceedings_of_9th_International_Congress.pdf
Contrib. to CROSBI by: Danijela Šeremet (, 14. Pro. 2018. u 14:49 sati

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