Tauferova Alexandra, Pospiech Matej, Javurkova Zdenka, Tremlova Bohuslava, Dordevic Dani, Jancikova Simona, Tesikova Karolina, Zdarsky Michal, Vitez Tomas, Vitezova Monika
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic.
Polymers (Basel). 2021 Aug 3;13(15):2578. doi: 10.3390/polym13152578.
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly ( < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46-4.77), relatively smooth surface (2.40-5.86), and low stickiness (2.11-3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly ( < 0.05) better evaluation (5.76-5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
自从可食用/可生物降解包装因其生态友好性（尤其是在加入副产品时）而受到关注以来，有关其开发的研究越来越受欢迎。因此，本研究旨在开发含有植物副产品的壳聚糖基涂层。分析了它们的感官特性、颜色属性、微观结构中的裂纹出现情况和生物降解性。含有葡萄和蓝莓果渣的涂层在颜色强度上具有统计学显著差异（<0.05）。涂层样品的特点是香气强度较低（3.46 - 4.77）、表面相对光滑（2.40 - 5.86）且粘性较低（2.11 - 3.14）。在总体享乐评价中，所有浓度含有欧芹果渣的样品以及含有5%葡萄果渣的样品获得了统计学显著更好的评价（<0.05）（5.76 - 5.93）。含有5%欧芹果渣的样品记录的参数ΔE2000值最低（3.5）；含有20%蓝莓果渣的样品最高（39.3）。涂层表面微观结构分析显示，在80倍放大倍数下存在表面裂纹，但添加的植物果渣并未破坏可食用涂层的保护功能。所生产的样品可被认为具有高生物降解率。我们实验生产的涂层结果表明它们在商业规模上具有应用潜力。
