Research papers of the week – April, 25 2022

Ewelina Jamróz, Joanna Tkaczewska, Marzena Zając, Paulina Guzik, Lesław Juszczak, Agnieszka Kawecka, Katarzyna Turek, Małgorzata Zimowska, Aneta Wojdyło

Food Chemistry

Ministerial score = 200.0
Journal Impact Factor (2020) = 7.514 (Q1)

Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film.

DOI:10.1016/j.foodchem.2022.132883

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