Dordevic Simona, Dordevic Dani, Tesikova Karolina, 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.
Foods. 2023 Jul 30;12(15):2903. doi: 10.3390/foods12152903.
Edible packaging has been a topic of much discussion during recent years, mainly due to its lower environmental impact. This study aimed to investigate the properties of an edible packaging made from a combination of carrageenan, orange essential oil (OEO), and trehalose (Tre) under different humidity conditions. The films were analyzed based on their water content, solubility, and textural properties, such as strength and breaking strain. The results of the study showed that the addition of trehalose reduced the water content and increased the strength of the packaging, regardless of the humidity conditions. The inclusion of orange essential oil also contributed to lower water content, which led to more water-resistant packaging (during standard humidity conditions (45%)-c: 15.31%; Tre3OT80: 4.04%, Tre1OT80: 4.48%). The findings of this study have important implications for the production of stable and environmentally friendly edible packaging. The results demonstrate the potential of trehalose and orange essential oil as additives to enhance the properties of edible packaging, particularly in terms of its resistance to moisture. The best results were found in Tre1OT80 and Tre3OT80 samples. Moreover, the study emphasizes the importance of considering storage conditions in the development of edible packaging, as different humidity levels can significantly affect the packaging's properties and shelf life. The findings have practical applications for the food industry, particularly in the development of sustainable packaging solutions and for further studies where the application of this packaging can be analyzed for different foodstuffs.
近年来，可食用包装一直是人们热议的话题，主要是因为其对环境的影响较小。本研究旨在考察由卡拉胶、橙精油（OEO）和海藻糖（Tre）组合制成的可食用包装在不同湿度条件下的性能。基于薄膜的含水量、溶解度以及诸如强度和断裂应变等质地特性对其进行了分析。研究结果表明，无论湿度条件如何，添加海藻糖均可降低含水量并提高包装强度。加入橙精油也有助于降低含水量，从而使包装具有更强的防水性（在标准湿度条件（45%）下 - c：15.31%；Tre3OT80：4.04%，Tre1OT80：4.48%）。本研究结果对生产稳定且环保的可食用包装具有重要意义。结果表明海藻糖和橙精油作为添加剂具有增强可食用包装性能的潜力，特别是在防潮方面。在Tre1OT80和Tre3OT80样品中取得了最佳结果。此外，该研究强调了在可食用包装开发过程中考虑储存条件的重要性，因为不同的湿度水平会显著影响包装的性能和保质期。这些发现对食品行业具有实际应用价值，特别是在开发可持续包装解决方案以及进一步研究该包装在不同食品中的应用方面。
