Materiales de embalaje con polifenoles como compuestos activos

Packaging is the basis for good preservation of food quality and food safety. A relatively new type of packaging is active packaging, which attracts attention due to its many positive features. Especially interesting materials for active packaging are biodegradable materials. Not only can these materials play the role of the carrier of the active component, but they are also more rapidly degradable and edible, which gives additional positive properties. Natural compounds such as polyphenolic compounds can be added to the packaging materials as an active compound. Although the addition of polyphenols to the active packaging is in the research phase, it is evident from the results so far that such materials have the potential for commercial use in food packaging. The aim of this paper is to briefly describe the use of polyphenolic compounds as active ingredients in active packaging.Ambalaža je osnova dobrog očuvanja kvalitete i sigurnosti hrane. Relativno novija vrsta ambalaže je aktivna ambalaža koja privlači pažnju zbog brojnih pozitivnih značajki. Posebno zanimljivi materijali za izradu aktivne ambalaže su biorazgradivi materijali. Ovi materijali ne samo da mogu igrati ulogu nosača aktivne komponente u aktivnoj ambalaži, već su i brže razgradljivi i jestivi, što ovoj ambalaži daje dodatna pozitivna svojstva. Prirodni spojevi poput polifenolnih spojeva mogu se dodati u ambalažni materijal kao aktivni spojevi. Iako je dodavanje polifenola aktivnoj ambalaži u fazi istraživanja, iz dosadašnjih rezultata vidljivo je da takvi materijali imaju potencijal za komercijalnu upotrebu u pakiranju hrane. Cilj ovog rada je ukratko opisati uporabu polifenolnih spojeva kao aktivnih spojeva u aktivnoj ambalaži.Die Verpackung ist die Grundlage für die Erhaltung der Qualität und der Sicherheit von Nahrung. Zu den verhältnismäßig neueren Verpackungen gehört die aktive Verpackung, die wegen ihrer zahlreichen positiven Eigenschaften große Aufmerksamkeit erweckt. Besonders interessante Werkstoffe für die Herstellung von aktiven Verpackungen sind biologisch abbaubare Werkstoffe. Diese Werkstoffe spielen nicht nur die Rolle des Trägers der aktiven Komponente in der aktiven Verpackung sondern können schneller abgebaut werden und sind essbar, wodurch diese Verpackung zusätzliche positive Eigenschaften erhält. Natürliche Verbindungen wie Polyphenolverbindungen können dem Verpackungsmaterial als aktive Stoffe zugesetzt werden. Obwohl sich die Zugabe von Polyphenolen zur aktiven Verpackung in der Untersuchungsphase befindet, geht aus den bisherigen Ergebnissen hervor, dass solche Werkstoffe für den gewerblichen Gebrauch bei der Lebensmittelverpackung verwendet werden könnten. Ziel dieser Arbeit ist es, die Verwendung von Polyphenolverbindungen als aktiven Verbindungen in aktiven Verpackungen zu beschreiben.L’imballaggio è fondamentale per preservare la qualità e la sicurezza del cibo. C’è un tipo d’imballaggio relativamente nuovo che attira su di sé l’attenzione per i numerosi aspetti positivi che lo contraddistinguono. Tra i materiali utilizzati per la produzione d’imballaggi “attivi”, destano particolare interesse i materiali biodegradabili. Si tratta di materiali che non soltanto possono ricoprire il ruolo di portatore dei componenti attivi nell’imballaggio “attivo”, ma sono anche più rapidamente biodegradabili e commestibili, conferendo a questo tipo d’imballaggio ulteriori proprietà positive. I composti organici come quelli polifenolici possono essere aggiunti al materiale da imballaggio come composti attivi. Anche se l’aggiunta dei polifenoli agli imballaggi “attivi” è ancora in fase sperimentale, dai risultati sinora ottenuti si evidenzia il loro potenziale uso commerciale nel confezionamento alimentare. Lo scopo di questo studio consiste nel descrivere sinteticamente l’uso dei composti polifenolici come composti attivi negli imballaggi di tipo “attivo”.El embalaje es la base de la buena calidad y de la seguridad de comida. Un tipo de embalaje relativamente reciente es el empaque activo que llama atención por tener muchas características positivas. Materiales para la producción del empaque activo especialmente interesantes son materiales biodegradables. Estos materiales además de ser portadores de componentes activos en el empaque activo, también degradan rápidamente y son comestibles, lo que añade a las características positivas de este tipo de embalaje. Los compuestos naturales como polifenoles pueden ser añadidos al material de embalaje como compuestos activos. Aunque la añadidura de los polifenoles al empaque activo está en la fase de investigación, los resultados hasta ahora muestran que estos materiales tienen un potencial comercial para el uso en el envasado de alimentos. El fin de este trabajo es describir brevemente el uso de los polifenoles como compuestos activos en el empaque activo

DETERMINATION OF POLYPHENOLS BIOACCESSIBILITY BY IN VITRO GASTROINTESTINAL DIGESTION OF APPLE PEEL

Bioaccessible polyphenols represent polyphenols that are released from the food matrix during digestion and become available for absorption. This work aimed to determine the bioaccessible polyphenols from the peel of commercial apple variety ‘Idared’ throughout oral, gastric, and intestinal simulated digestion. Polyphenols were extracted by the means of chemical and enzymatic extraction. In vitro gastrointestinal digestion of the peel of apples was conducted. Polyphenols present in the extracts and oral, gastric, and intestinal digest were analyzed with the use of high-performance liquid chromatography. The amount of polyphenols released during the simulated digestion was lower than the one present in the extracts. Polyphenols bioaccessibility, expressed as a percentage of initial polyphenol concentrations, was 26%, 37%, and 22% for oral, gastric, and intestinal phases, respectively. Flavonols showed to be the most stable group with the intestinal recovery of 34%, followed by phenolic acids (11%) and dihydrochalcones (8%). Flavan-3-ols and anthocyanins were not found in the intestinal phase. These results suggest that polyphenols are released from the peel of apples during digestion and that the amount decreases in the intestines

DETERMINATION OF POLYPHENOLS BIOACCESSIBILITY BY IN VITRO GASTROINTESTINAL DIGESTION OF APPLE PEEL

Bioaccessible polyphenols represent polyphenols that are released from the food matrix during digestion and become available for absorption. This work aimed to determine the bioaccessible polyphenols from the peel of commercial apple variety ‘Idared’ throughout oral, gastric, and intestinal simulated digestion. Polyphenols were extracted by the means of chemical and enzymatic extraction. In vitro gastrointestinal digestion of the peel of apples was conducted. Polyphenols present in the extracts and oral, gastric, and intestinal digest were analyzed with the use of high-performance liquid chromatography. The amount of polyphenols released during the simulated digestion was lower than the one present in the extracts. Polyphenols bioaccessibility, expressed as a percentage of initial polyphenol concentrations, was 26%, 37%, and 22% for oral, gastric, and intestinal phases, respectively. Flavonols showed to be the most stable group with the intestinal recovery of 34%, followed by phenolic acids (11%) and dihydrochalcones (8%). Flavan-3-ols and anthocyanins were not found in the intestinal phase. These results suggest that polyphenols are released from the peel of apples during digestion and that the amount decreases in the intestines

Spectrophotometric Folin-Ciocalteu and Aluminium Chloride Method Validation for the Determination of Phenolic Acid, Flavan-3-ol, Flavonol, and Anthocyanin Content

Spectrophotometric methods for the determination of total polyphenols and total flavonoids are often used because they are simple, sensitive, and precise. Before using these methods, they must be validated to ensure the quality of the obtained data and to prove that the method is suitable for its purpose. The aim of this study was to validate the spectrophotometric methods for total polyphenols and total flavonoids. The method for total polyphenols has been validated according to polyphenol standards, which belong to the groups of phenolic acids (p-hydroxybenzoic acid, sinapic acid, ferulic acid), flavan-3-ols ((-)-epicatechin), flavonols (myricetin, kaempferol), and anthocyanins (cyanidin-3-glucoside). For the validation of the method for total flavonoids, the same polyphenol standards belonging to flavan-3-ols, flavonols, and anthocyanins have been used. The validation parameters were linearity, sensitivity, limit of detection, limit of quantification, precision, and accuracy. The results of the validation for both methods were in acceptable ranges, except for kaempferol in the method for total flavonoids. In conclusion, these methods can be used for the determination of total polyphenols and total flavonoids by using calibration curves of studied polyphenol standards, except for the kaempferol standard in the method for total flavonoids, due to lower sensitivity

Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging

Studies have shown that the type of packaging can affect the quality and physico-chemical features of foods stored over a longer period of time. Important physico-chemical characteristics of wines that can change over a storage period are alcoholic strength, the amount of acidity or sulfur dioxide, relative density of wines or total dry extract. The aim of this paper was to determine and compare the physico-chemical properties of red wines (Cabernet sauvignon, Frankovka, Merlot and Pinot noir), stored over a period of one year in two different types of packaging (polyethylene terephthalate and bag-in-box). Relative density of wine, total dry extract, alcoholic strength, total acidity content, volatile acidity content, free and total sulfur dioxide content were determined after 3, 6 and 12 months of storage. The results showed that total and free sulfur dioxide content decreased over time in all wines. Volatile acidity and total acidity content increased over time. Alcoholic strength and total dry extract remained mostly stable. Relative density of wine decreased with time. There were no observed differences of these parameters in wines packed in polyethylene terephthalate and bag-in-box containers. Statistical multiple regression confirmed latter assertion

Deep Eutectic Solvents in the Production of Biopolymer-Based Materials

Deep eutectic solvents (DESs) are multipurpose media for polysaccharide treatment. Thus, the DESs are also used as a plasticizers in preparation of thermoplastic films from natural polymers. Since attempts are being made to reduce the production of petroleum-based polymer materials, DESs are a good alternative in the production of biopolymers. DESs have desirable properties such as low costs, biodegradability and non- or low toxicity. This review summarizes research that are dealing with preparation of biopolymer-based materials with DESs in the role of plasticizer. This work is licensed under a Creative Commons Attribution 4.0 International License

Chromatographic and Voltammetric Characterization of Chlorogenic Acids in Coffee Samples

The accurate and precise characterization of eight chlorogenic acids (CGAs) isomers, caffeoylquinic acids (5-CQA, 4-CQA, 3-CQA), dicaffeoylquinic acids (3,5-diCQA, 4,5-diCQA, 3,4-diCQA), and feruloylquinic acids (5-FQA, 4-FQA), was carried out using different brands of coffee. High-performance liquid chromatography (HPLC), differential pulse (DPV) and square-wave voltammetry (SWV) were applied for the investigation. HPLC proved to be an accurate and precise method for separation, identification and quantification of CGAs isomers in coffee extracts. DPV and SWV have shown that electrochemical behaviour of coffee extracts was very similar to that of CGAs isomers and DPV and SWV can be used for the correct characterization of CGAs in coffee. All three techniques have shown a very high correlation of CGAs content in all investigated coffee samples. Therefore, HPLC, DPV and SWV methods can be used in combination as very selective, sensitive and precise methods for characterization of CGAs isomers in coffee extracts. This work is licensed under a Creative Commons Attribution 4.0 International License

The Study of Adsorption Kinetics of Flavan-3-Ols, Dihydrochalcones and Anthocyanins onto Barley β-Glucan

Polyphenols can interact with dietary fibers and these interactions can affect polyphenols bioactivities. The interactions can be studied with the adsorption process, and adsorptions of flavan-3-ols (procyanidin B1, procyanidin B2), dihydrochalcones (phloretin, phloretin-2-glucoside), and anthocyanins (cyanidin-3-glucoside, cyanidin-3-galactoside) onto β-D-glucan from barley were studied in this work. The intention was to reveal the kinetics of the adsorption process. Adsorption was carried out using model solutions at room temperature. The results showed that in the flavan-3-ol group procyanidin B1 showed higher adsorption capacity than procyanidin B2. Phloretin showed a higher adsorption capacity than phloretin-2-glucoside in the dihydrochalcone group and anthocyanins showed similar adsorption capacities. Parameter k1 for all polyphenols was in the range from 0.30 h−1 to 0.93 h−1. Adsorption capacity qe for all polyphenols ranged from 2.90 mmol g−1 to 9.76 mmol g−1, parameter k2 was in the range 70− 225 g mol−1 h−1, and adsorption capacities qe ranged from 3.70 mmol g−1 to 9.90 mmol g−1

Interactions of Phenolic Acids and β-Glucan: Studies of Adsorption Isotherms and Thermodynamics

Interactions between polyphenols and dietary fiber might play an important role in polyphenol bioactivities. These interactions can be studied through adsorption processes. The aim of this study was to investigate the adsorption of phenolic acids (p-coumaric acid, caffeic acid, chlorogenic acid) onto dietary fiber – β-glucan. Adsorption was carried out at different temperatures (25, 37, and 45 °C) and pH values (1.5, 5.5, and 10). Non-linear isotherm adsorption models (Langmuir, Freundlich, Dubinin-Radushkevich, Temkin, Hill) were applied to analyze the data. Experimentally determined adsorption capacities showed some fluctuations with temperature and pH. Adsorption isotherms modelled the experimentally determined adsorption capacities well. According to isotherm parameters, it can be suggested that the adsorption was a physical process with non-covalent bonding at all temperatures and pH. Thermodynamic parameters showed that the adsorption was spontaneous (except for chlorogenic acid) and exothermic. Adsorption isotherms and thermodynamics gave useful information about phenolic acid – β-glucan interactions. This work is licensed under a Creative Commons Attribution 4.0 International License