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In this study, for the first time, double-layer films based on furcellaran and gelatin were obtained, in which the 1st layer of furcellaran was enriched with various plant extracts. The aim of this work was to improve the composition of the developed innovative packaging material by using two layers of biopolymer complexes and analysing the composites to determine the effect of different model plant extracts on the physicochemical properties of the double-layered materials. Furthermore, the hypothesis that positron annihilation lifetime spectroscopy (PALS) could be correlated with gas barrier properties was verified. The addition of plant extracts significantly influenced the physicochemical parameters of the obtained double-layered materials. The lowest solubility was noted in films with the addition of garlic extract (58.40%) and black pepper extract (59.26%) which also had the lowest water content (8.88%). The film with garlic extract also had the lowest oxygen transfer rate (OTR) value after 6 months of storage which is consistent with PALS. The presented data suggest the possibility of correlating PALS results with the gas barrier properties. Tests carried out using this method will facilitate the selection of new potential ingredients when designing packaging materials based on biopolymers, thus, making it possible to obtain new-generation matrices. [ABSTRACT FROM AUTHOR]

The aim of the study was to develop and characterise an innovative three-component biopolymer film based on chitosan (CHIT), furcellaran (FUR) and a gelatin hydrolysate from carp skins (Cyprinus carpio) (HGEL). The structure and morphology were characterised using the Fourier transform infrared spectroscopy (FT-IR) and atomic force microscopy (AFM). The FT-IR test showed no changes in the matrix after the addition of HGEL, which indicates that the film components were compatible. Based on the obtained AFM results, it was found that the addition of HGEL caused the formation of grooves and cracks on the surface of the film (reduction by ~21%). The addition of HGEL improved the antioxidant activity of the film (improvement by up to 2.318% and 444% of DPPH and FRAP power, respectively). Due to their properties, the tested films were used as active materials in the preservation of American blueberries. In the active films, the blueberries lost mass quickly compared to the synthetic film and were characterised by higher phenol content. The results obtained in this study create the opportunity to use the designed CHIT–FUR films in developing biodegradable packaging materials for food protection, but it is necessary to test their effectiveness on other food products. [ABSTRACT FROM AUTHOR]

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. Notably, the incorporation of the natural extract led to a significant reduction in solubility, decreasing it from 74.79 % to 57.25 %, while enhancing thermal stability expressed as a melting point elevating it from 147.10 °C in the control film to 158.80 °C in the film with the highest concentration of the active ingredient. Simultaneously, the addition of this active ingredient resulted in decreased water contact angle (WCA) values, rendering the film more hydrophilic. The produced films exhibit great promise as packaging materials, particularly within the food industry, and the conducted research is marked by its forward-looking and developmental approach. [ABSTRACT FROM AUTHOR]

• Multi-layer films were developed on the basis of furcellaran. • The added film additives are an element of activities aimed at improving quality and gave the films active properties. • Storing fish in the created films demonstrated better microbiological parameters. 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. [ABSTRACT FROM AUTHOR]

• Double-layer films with aqueous extract of clitoria flower (BP) were prepared. • Double-layer film showed strong antimicrobial and antioxidant activity. • BP enhanced UV-barrier of double-layer films and give them intelligent activity. • The wrapped fish showed better microbiological parameters and low lipid oxidation. 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. The antioxidant properties of the films were within the range of 2.27–3.92 mM Trolox/mg (FRAP method) and 36.67–61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials. [ABSTRACT FROM AUTHOR]

The aim of research was to develop biopolymer films based on natural polysaccharides. For the first time, biodegradable films were obtained on the basis of a furcellaran-chitosan polyelectrolyte complex. The conditions for its formation were determined by measuring the zeta potential as a function of colloid pH, the size of pure components and their mixtures. The structure and morphology of the prepared films were characterised by FT-IR and AFM analysis. The lowest WVTR values were observed for the FUR and the CHIT-FUR films at the ratio of 9:1. The mechanical, water and rheological properties depend on the weight ratio of furcellaran to chitosan in the mixture. The thermal stability has been improved in CHIT-FUR films at the 9:1 ratio. The results obtained create the possibility of successfully using CHIT-FUR films in the development of biodegradable packaging materials. • Furcellaran (FUR)/chitosan (CHIT) films were developed and characterised. • The developed films show good thermal, mechanical and water barrier properties. • Introducing FUR into the CHIT matrix reduced WVTR, water solubility and mechanical properties. • The composite films have potential to be used as biodegradable packaging materials. [ABSTRACT FROM AUTHOR]

Triple-layer films based on furcellaran were successfully produced, where the middle layer was enriched with a hazelnut oil microemulsion. SEM images showed good embedding of the emulsion in the furcellaran layer. The addition of microemulsions significantly decreased the thermal and mechanical properties of the films, where the tensile strength values decreased, while the elasticity values of the film were improved. The presence of the emulsion increased the hydrophilicity of the film surface. The developed films in the form of sachets were used for packaging and storing cod liver oil. Fish oil was stored in refrigerated conditions without access to light and at room temperature (22 °C ± 1 °C) with access to light for 3 months. The acid (AV), iodine (IV) and peroxide values (PV), as well as the profile of fatty acids, were determined for the cod liver oil samples. It was shown that the cod liver oil samples had a similar value of the acid number during storage, however, over time, the IV and PV values increased statistically significantly, which indicates the ongoing process of fat rancidity. Furthermore, 23 compounds were identified in the fatty acid profile. It was shown that the profile of fatty acids in the stored fish oil changed, and the direction of these changes varied and generally, significantly depended on the film type and conditions in which the fat was stored. This study shows the possibility to obtain biodegradable packaging based on furcellaran enriched with a hazelnut oil microemulsion but also underline how important it is to check the presented packaging material in terms of its potential application. [Display omitted] • Three-layer films based on furcellaran, which was enriched with microemulsion of hazelnut oil was obtained. • The resulting films had reduced tensile strength values, but improved film elasticity. • The presence of hazelnut oil emulsion increased the hydrophilicity of the film surface. • Cod liver oil packed in sachets made of these foils went rancid during storage. [ABSTRACT FROM AUTHOR]

Biopolymer films based on furcellaran-whey protein isolate (FUR/WPI) and furcellaran-whey protein isolate incorporated with yerba mate extract (FUR/WPI + YM) and with white tea extract (FUR/WPI + WT) were successfully developed and investigated as active packaging materials for fresh soft rennet-curd cheese. YM improved water vapour permeability, water content, solubility, modulus elasticity, puncture strength and thermal stability of film. Water content and water activity decreased (P ≤.05) during storage in cheese packed in each kind of the biopolymer films. These parameters did not change (P >.05) in control wrapped in linear low-density polyethylene (LLDPE). Likewise, pH decreased with the exception of the application of LLDPE and FUR/WPI + YM. In those cheese samples pH did not differ (P >.05) during storage. Total bacteria count decreased (P ≤.05) in the cheese samples wrapped in edible films during storage. However, their levels were not significantly lower than control samples when compared within the storage week. The yeast and mould counts did not differ (P >.05) during storage for the cheese packed in FUR/WPI + WT, whereas it increased in other cheese samples. The coliform bacteria count decreased (P ≤.05) during storage in all examined cheese samples. Overall organoleptic quality was more often rated as desirable and very desirable in cheese packed in edible films than in LLDPE. Unlabelled Image • FUR/WPI based films with green tea or yerba mate were successfully developed. • Yerba mate improved physical and mechanical properties of films. • Active films were used for fresh soft rennet-curd cheese during storage. • Active packaging prolonged the shelf life of fresh soft rennet-curd cheese. [ABSTRACT FROM AUTHOR]

• Extract from soybean bran has been added to the 1st layer of furcellaran films. • Double-layer and single-layer active films can act as a substitute for plastic. • The active films extended the shelf-life of butter. 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. [ABSTRACT FROM AUTHOR]

• Furcellaran nanocomposite films were prepared by solvent casting method. • Functional properties of FUR + AgNPs, FUR + GO and FUR + MWCNTs films were compared. • AgNPs were synthesized in situ within the FUR matrix. • Nanofillers influenced structural, physical and thermal properties of FUR films. • Antimicrobial and antifungal activity of FUR + AgNPs films were characterized. Graphene oxide (GO) and multi-walled carbon nanotubes (MWCNTs) were added to furcellaran films (FUR). Silver nanoparticles (AgNPs) were prepared by reducing AgNO 3 using a FUR matrix as the stabilising agent. The structure and surface morphology of nanocomposite films were obtained using FTIR, SEM and XRD. The molecular weights of furcellaran chains were estimated using HPSEC-MALLS-RI. Characterisation of the films was undertaken to analyse their physical, mechanical and structural properties. SEM analysis revealed that GO, MWCNTs and AgNPs were evenly distributed throughout the FUR surface. FUR + AgNP films showed antimicrobial activity against bacteria and fungi. P. aeruginosa , E. faecalis and S. aureus were the most affected with effective growth inhibition using the disc diffusion method. In the study, the effect of nanofillers on the structural, thermal, mechanical and antimicrobial properties of furcellaran films as potential materials for food packaging is presented. [ABSTRACT FROM AUTHOR]