pH-Sensitive Starch-Based Packaging Films Enhanced with Wild Blackberry Extract DOI Open Access
Kristina Cvetković, Aleksandar Lazarević, Sandra Stamenković Stojanović

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 1148 - 1148

Published: April 10, 2025

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch enriched with aqueous wild blackberry extract (Rubus sp.). The was selected for its high anthocyanin content due color changes in different pH environments. Extract analysis revealed a dry matter of 23 mg/mL polyphenol concentration 21.10 mg GAE/g (dry extract), antioxidant activity, measured be an 86.57% DPPH radical neutralizer. Films were produced at concentrations 0%, 5%, 10%, 15%. analyses determined the barrier, mechanical, physical, intelligent properties biodegradable films. introduction resulted substantial rise water (9.6–21.36%), swelling capacity (35.27–43.06%), dissolution rate (288.05–459.89%), permeability vapor (1.99–3.69 × 10−10 g/(Pa m s)). bioactive compounds enhanced films’ antimicrobial properties, highest effectiveness observed film containing 15% extract. These starch-based extract, demonstrated strong potential foods prone during fermentation, such as fruits, dairy products, meat, fish.

Language: Английский

pH-Sensitive Starch-Based Packaging Films Enhanced with Wild Blackberry Extract DOI Open Access
Kristina Cvetković, Aleksandar Lazarević, Sandra Stamenković Stojanović

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 1148 - 1148

Published: April 10, 2025

This study aims to develop and evaluate pH-sensitive food packaging films, based on starch enriched with aqueous wild blackberry extract (Rubus sp.). The was selected for its high anthocyanin content due color changes in different pH environments. Extract analysis revealed a dry matter of 23 mg/mL polyphenol concentration 21.10 mg GAE/g (dry extract), antioxidant activity, measured be an 86.57% DPPH radical neutralizer. Films were produced at concentrations 0%, 5%, 10%, 15%. analyses determined the barrier, mechanical, physical, intelligent properties biodegradable films. introduction resulted substantial rise water (9.6–21.36%), swelling capacity (35.27–43.06%), dissolution rate (288.05–459.89%), permeability vapor (1.99–3.69 × 10−10 g/(Pa m s)). bioactive compounds enhanced films’ antimicrobial properties, highest effectiveness observed film containing 15% extract. These starch-based extract, demonstrated strong potential foods prone during fermentation, such as fruits, dairy products, meat, fish.

Language: Английский

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