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001-es BibID:BIBFORM107024
Első szerző:Cs. Tóth Annamária
Cím:Characterization of a biodegradable edible film obtained from psyllium husk flour / Cs. Tóth Annamária, Preklet Edina, Börcsök Zoltán, Horváth Brigitta, Halász Katalin
Dátum:2022
Megjegyzések:Every year more and more waste is generated worldwide. The massive use and uncontrolled disposal of plastics has become a habit over the past four decades that needs to be changed immediately. In 2017, around 15 million metric tons of plastic packaging waste was generated in the European Union alone [1]. In the general packaging sector, food packaging has the highest demand for plastic [1]. The need for plastic in Europe is several tens of millions of tons per year [4], of which almost half is used to produce plastic packaging material and almost 1/5 of it is used for food packaging material [1] [2] [4]. The development and production of new types of food packaging materials (active packaging materials, intelligent packaging materials, edible packaging materials and packaging materials produced from 100% natural, degradable polymers and their combination) is very important nowadays. Within this, the various edible packaging materials, which are usually films, can even form an airtight seal on the surface of the packaged food, or with its active components, as well as the diffusion of active components into the food or its immediate environment, the shelf life of the food can be increased, safely, with zero waste. Their use can be easily integrated into the production chains of currently used packaging materials. In this study, an edible film was produced from psyllium husk flour. A film containing a control and a plasticizer was also produced. During the tests, the physical, mechanical, thermogravimetric water vapor permeability, water vapor binding properties, and antioxidant capacity of the edible film coating were studied. RESULT During the production of the film (Figure 1), the psyllium mucilage was treated using ultrasonic cavitation, which affected the structure of the arabinoxylan macromolecules containing the psyllium husk flour: by changing it, it drastically reduced the viscosity of the psyllium mucilage, which helped the production of the film [3]. The mechanical properties of the film determine its durability and suitability for coatings or films. The film produced from mucilage without plasticizer was more brittle and did not show a high value for plastic deformation. CONCLUSION Based on the mechanical results, the produced composite films may be suitable for the production of edible film coating, of course, during further examination of the films, the antibacterial, antifungal, and antimicrobial effects of the films can be determined in vivo and in vitro, which is an important property for use as food packaging material.
ISBN:978 963 490 448 9
Tárgyszavak:Műszaki tudományok Anyagtudományok és technológiák előadáskivonat
könyvrészlet
Megjelenés:International Scientific Conference On Advances In Mechanical Engineering (8.)(ISCAME 2022) / ed. Márton Homolya, Tamás Mankovits. - p. 27-28. -
További szerzők:Preklet Edina Börcsök Zoltán Horváth Brigitta (1992-) (okleveles táplálkozástudományi szakember, dietetikus) Halász Katalin
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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