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This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat. [ABSTRACT FROM AUTHOR]

• Blackseed by-product protein isolate (BBPI) was produced with a yield of 73% protein. • BBPI showed the highest stability and encapsulation at pH10 and pH12 value. • A method to structure the triple-layer films was developed. • Triple-layer films was enriched with BBPI dispersion or emulsion. • BBPI improved UV–Vis barrier and increased antioxidant activity for DPPH parameter. 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. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV–Vis barrier and increased antioxidant activity for the DPPH parameter (>70%). [ABSTRACT FROM AUTHOR]

Highlights: [•] Different hydration properties of main chain and branch points in starch. [•] Observation of pH-insensitive phosphorous site in potato starch. [•] Torsion angles in gelatinized starches were averages of the crystalline A and B type structures. [ABSTRACT FROM AUTHOR]

In the paper, a method for producing innovative and active biopolymer double-layer coatings with a matrix based on furcellaran (FUR) and gelatin obtained from salmon skins (GEL) is presented, as well as an aqueous extract of clitoria flower (Clitoria ternatea) (BP). The first layer was based on an innovative combination of gelatin and furcellaran, enriched with an aqueous extract of clitoria flowers, characterized by antibacterial properties. The second layer was a pure combination of these two polymers, designed to provide protection against undesirable external factors. Hydrogels with different contents (1; 1.5; 2%) of the clitoria flower extract (1BP, 2BP, 3BP) inhibited the growth of gram-positive bacteria, and demonstrated antioxidant activity at the level of 1.80 mM Trolox/mg (FRAP method) and 47.57% (DPPH method). The analysed coatings in the applied deformation conditions showed properties typical of gels, with dominance of elastic properties over viscous ones. The shape of the flow curves of the analysed gels is typical for shear thinning non-Newtonian fluids, for which the apparent viscosity decreases with increasing shear rate. The influence of using hydrogels as active coatings on the quality of salmon fillets (Salmo salar) during their refrigerated storage was assessed. It was found that the coating with added clitoria extract had an inhibitory effect on the development of microorganisms during the whole storage period of the fish. The obtained active coatings show significant high applicative potential, however, further research should be carried out using other model food products. • Double-layer coatings with aqueous extract of clitoria flower (BP) were prepared. • Double-layer coating showed inhibition of the growth of gram-positive bacteria and antioxidant activity by FRAP. • Aqueous extract of clitoria flower (BP) gave the coatings active properties. • Coatings with additives have been used as an innovation to extend the quality of fish products. [ABSTRACT FROM AUTHOR]