Zoeken
Zoeken kan via de modus 'eenvoudig zoeken' (één veld) of uitgebreid via 'geavanceerd zoeken' (meerdere velden). Zo kan je bv. zoeken op een combinatie van een auteursnaam (auteur), een jaartal (jaar) en een documenttype.
Boekenmand
Nuttige resultaten kan je aanvinken en toevoegen aan een mandje. De inhoud hiervan kan je exporteren of afdrukken (naar bv. PDF).
RSS
Op de hoogte blijven van nieuw toegevoegde publicaties binnen uw interessegebied? Dit kan door een RSS-feed (?) te maken van jouw zoekopdracht.
nieuwe zoekopdracht
Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets
Athanasopoulou, E.; Bigi, F.; Maurizzi, E.; Karellou, E.I.E.; Pappas, C.S.; Quartieri, A.; Tsironi, T. (2024). Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. NPG Scientific Reports 14(1): 517. https://dx.doi.org/10.1038/s41598-024-51163-y
In: Scientific Reports (Nature Publishing Group). Nature Publishing Group: London. ISSN 2045-2322; e-ISSN 2045-2322
|   |
| Auteurs | | Top |
- Athanasopoulou, E.
- Bigi, F.
- Maurizzi, E.
- Karellou, E.I.E.
|
- Pappas, C.S.
- Quartieri, A.
- Tsironi, T.
|
|
| Abstract |
The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV–Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7–8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
