Jancikova Simona, Dordevic Dani, Tesikova Karolina, Antonic Bojan, Tremlova Bohuslava
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.
Membranes (Basel). 2021 Sep 3;11(9):684. doi: 10.3390/membranes11090684.
The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of , , and . The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CH (red cabbage extract-) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples.
该研究的主要目的是制备基于卡拉胶/壳聚糖的可食用薄膜，并将其融入以下基质中：[此处原文缺失具体植物名称]、[此处原文缺失具体植物名称]和[此处原文缺失具体植物名称]的天然提取物。通过总多酚含量（TPC）、抗氧化活性和质地特性对薄膜进行表征。将实验制备的薄膜添加到鲜切苹果片的包装中，并且将苹果片浸入由卡拉胶和壳聚糖制成的薄膜中。监测样品的外观、抗氧化活性和总多酚含量。还评估了薄膜的智能特性。用于制备的聚合物类型对所制备的薄膜影响最大，并且含有红甘蓝提取物的壳聚糖（CH）具有最佳的抗氧化活性。在添加了红甘蓝的样品中，智能特性得到了些许证实。主要发现是，鲜切苹果的涂层强调了使用添加提取物的卡拉胶基质的可能性。与壳聚糖涂层的苹果样品相比，浸入这种涂层类型的样品显示出更高的抗氧化活性以及更优的色泽。
