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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]

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]

• 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]