Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Simona Jancikova , Dani Dordevic , Ewelina Jamróz , Hana Behalova , Bohuslava Tremlová

Abstract

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl–1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι- and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.
Author Simona Jancikova - University of Veterinary and Pharmaceutical Sciences Brno
Simona Jancikova,,
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, Dani Dordevic - University of Veterinary and Pharmaceutical Sciences Brno
Dani Dordevic,,
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, Ewelina Jamróz (FoFT / DoCh)
Ewelina Jamróz,,
- Department of Chemistry
, Hana Behalova - University of Veterinary and Pharmaceutical Sciences Brno
Hana Behalova,,
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, Bohuslava Tremlová - University of Veterinary and Pharmaceutical Sciences Brno
Bohuslava Tremlová,,
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Journal seriesFoods, ISSN 2304-8158, (N/A 70 pkt)
Issue year2020
Vol9
No3
Pages1-15
Publication size in sheets17.85
Article number357
Keywords in Englishantioxidant properties; kappa carrageenan; iota carrageenan; textural properties; lapacho
DOIDOI:10.3390/foods9030357
URL https://www.mdpi.com/2304-8158/9/3/357/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract of 26-03-2020
13,69 MB
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; WoS Impact Factor: 2018 = 3.011 (2)
Citation count*
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FinansowanieThis research was funded by project FVHE/Tremlová/ITA2019 from University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic.
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