Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish.

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines.

Phytolacca americana extract as a quality-enhancing factor for biodegradable double-layered films based on furcellaran and gelatin - Property assessment.

For the first time, novel active double-layered films based on furcellaran (FUR) and gelatin (GEL) with the addition of Phytolacca americana (PA) extract were obtained. The 1st layer consisted of FUR and GEL, while the aqueous extract of P. americana berries was added in three different concentrations to the 2nd FUR-based layer.

Influence of Curcuma Longa extract in citral addition on functional properties of thin films with triple-layer structure based on furcellaran and gelatin.

In this study, we obtained triple-layer films based on furcellaran and gelatin, in which the middle layer was enriched with extract of Curcuma longa in citral. This newly developed material underwent a comprehensive characterisation process to identify significant improvements in its functional properties. Both SEM, XRD and FTIR analyzes indicated the formation of interactions not only between the components but also between the film layers.

The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties.

In order to obtain innovative, high-quality biodegradable packaging, double-layer films based on furcellaran and gelatin, enriched with plant extracts were created. The films were assessed considering their potential utility, applications and environmental impact. The mechanical properties over a period of nine months were studied and it was noted that the passing of time had a beneficial effect on these parameters.

Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.

Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide-furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery.

Design of triple-layer films with blackseed protein as dispersion or emulsion.

The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12.

Improving the quality of multi-layer films based on furcellaran by immobilising active ingredients and impact assessment of the use of a new packaging material.

To improve the quality of multi-layer film, four-layer films based on furcellaran and active ingredients: gelatin hydrolysate, curcumin, capsaicin, montmorillonite and AgNPs, were produced in an innovative manner. The films were characterised by SEM and AFM analysis. Along with an increase in the concentration of active ingredients, the structure of the film becomes less homogeneous, which may affect the functional properties.

The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films - in vitro and in vivo research.

Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties.

Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products.

In this study, we investigated the effects of furcellaran−gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.

Preparation of Nano/Microcapsules of Ozonated Olive Oil in Hyaluronan Matrix and Analysis of Physicochemical and Microbiological (Biological) Properties of the Obtained Biocomposite.

Hydrogels, based on natural polymers, such as hyaluronic acid, are gaining an increasing popularity because of their biological activity. The antibacterial effect of ozone is widely known and used, but the instability the gas causes, severely limits its application. Ozone entrapment in olive oil by its reaction with an unsaturated bond, allows for the formation of stable, therapeutically active ozone derivatives.

The Functional and Application Possibilities of Starch/Chitosan Polymer Composites Modified by Graphene Oxide.

This study describes functional properties of bionanocomposites consisting of starch/chitosan/graphene oxide (GO) obtained using the green synthesis method, such as water-barrier and optical properties, as well as the rate of degradation by enzymatic and acid hydrolysis. The toxicity of the composites and their effects on the development of pathogenic microflora during storage of meat food products was also investigated. Although the results showed that the barrier properties of the composites were weak, they were similar to those of biological systems.

The Preparation and Characterization of Quantum Dots in Polysaccharide Carriers (Starch/Chitosan) as Elements of Smart Packaging and Their Impact on the Growth of Microorganisms in Food.

Nanocomposite materials are increasingly commonly used to ensure food safety and quality. Thanks to their unique properties, stemming from the presence of nanoparticles, they are used to develop advanced sensors and biosensors, e.g.