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

by Selleckchem | Nov 02 2023

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 objective of the study was to analyse changes in the functional properties of the newly-obtained films and to verify their potential as packaging materials for fish products. With the increase in active ingredient concentration, water properties also improved, but there were no noticeable significant effects on mechanical properties. For antioxidant properties, the obtained values were within 1.04-2.74 mM Trolox/mg (FRAP) and 7.67-40.49% (DPPH). The obtained multi-layer films were examined with regard to the shelf-life of salmon. For this purpose, salmon fillets were packed in films having good antioxidant and functional properties. The films were effective in microorganism growth inhibition responsible for fillet spoilage during storage. The microorganism number in the active film-stored samples was lower by 0.13 log CFU/g on day 12 versus the control. However, film application did not retard lipid oxidation in the salmon fillets. Nonetheless, the films show great potential as active packaging materials, extending the shelf-life of the packed foods.

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The study aimed to improve the quality of multi-layer films by incorporating furcellaran and various active ingredients, including gelatin hydrolysate, curcumin, capsaicin, montmorillonite, and AgNPs. The researchers characterized the films using SEM and AFM analysis and observed that as the concentration of active ingredients increased, the film's structure became less homogeneous, potentially affecting its functional properties.

The researchers evaluated the functional properties of the newly developed films and their potential as packaging materials for fish products, focusing on changes in water properties, mechanical properties, and antioxidant properties. With the increased concentration of active ingredients, the water properties of the films improved. However, there were no significant effects on the mechanical properties of the films. The antioxidant properties of the films were determined to be within the range of 1.04-2.74 mM Trolox/mg (FRAP) and 7.67-40.49% (DPPH).

To assess the films' effectiveness in extending the shelf-life of salmon, salmon fillets were packed in the films with good antioxidant and functional properties. The films exhibited inhibitory effects on the growth of microorganisms responsible for fillet spoilage during storage. Compared to the control samples, the number of microorganisms in the salmon fillets stored in the active films was lower by 0.13 log CFU/g on day 12. However, the film application did not significantly slow down lipid oxidation in the salmon fillets.

Despite the limited effect on lipid oxidation, the multi-layer films demonstrated promising potential as active packaging materials, effectively extending the shelf-life of packed foods, particularly in terms of inhibiting microbial growth. Further research and optimization may be necessary to enhance the films' ability to retard lipid oxidation in fish products.