Edible films from carrageenan/orange essential oil/trehalose—structure, optical properties, and antimicrobial activity

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dc.contributor.authorJančíková, Simonacs
dc.contributor.authorDordevič, Danics
dc.contributor.authorSedláček, Petrcs
dc.contributor.authorNejezchlebová, Marcelacs
dc.contributor.authorTreml, Jakubcs
dc.contributor.authorTremlová, Bohuslavacs
dc.coverage.issue3cs
dc.coverage.volume13cs
dc.date.accessioned2021-11-12T22:56:34Z
dc.date.available2021-11-12T22:56:34Z
dc.date.issued2021-02-01cs
dc.description.abstractThe research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% +/- 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.en
dc.formattextcs
dc.format.extent1-19cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationPolymers. 2021, vol. 13, issue 3, p. 1-19.en
dc.identifier.doi10.3390/polym13030332cs
dc.identifier.issn2073-4360cs
dc.identifier.other172364cs
dc.identifier.urihttp://hdl.handle.net/11012/202240
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofPolymerscs
dc.relation.urihttps://www.mdpi.com/2073-4360/13/3/332cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2073-4360/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjecttrehaloseen
dc.subjectorange essential oilen
dc.subjectantimicrobial activityen
dc.subjecttransparency valueen
dc.subjectedible packagingen
dc.titleEdible films from carrageenan/orange essential oil/trehalose—structure, optical properties, and antimicrobial activityen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-172364en
sync.item.dbtypeVAVen
sync.item.insts2021.11.12 23:56:33en
sync.item.modts2021.11.12 22:48:59en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. CMV - laboratoř biokoloidůcs
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