The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι-and κ-carrageenan). The κand ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl-1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι-and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.Foods 2020, 9, 357 2 of 15 but there is a high demand from consumers for less processed food and natural substances that can make produced food commodities even more functional [4].Carrageenans are polysaccharides produced by red seaweeds Rhodophyceae [5]. Kappa carrageenan has about 25% to 30% of sulfate content and iota carrageenan about 28 to 30% [6]. Commercial κand ι-carrageenans are gel-forming compounds and they are water soluble [5,7,8]. The physicochemical properties of carrageenans are highly affected by their chemical structures (helical structure formation). It was observed that edible films produced with the use of kappa carrageena were clear, with advantageous mechanical and structural properties [9].The lapacho tea is the inner bark and heartwood of the tree of different botanical names such as Tabebuia avellanedae and Tecoma impetiginosa. These trees are specific to the area of South America, where lapacho is traditionally used, and this tea is well known for its antitumor properties, mainly due to the presence of polyphenolic compounds [10].Polyphenolic compounds are common in fruit and vegetables, they are secondary metabolites, and they also have high antioxidant potential and can also work as anti-inflammatory, antimicrobial, antithrombotic and cardio protective compounds [11]. In natural extracts, there can also be a lot of aromatic compounds, which can work as a UV barrier [12]. On the other side, polysaccharides can interact with the polyphenolic compounds, and they can impact the properties of matrices consisting of these compounds. Food commodities represent mainly complex matrixes, in which interactions between the...
One of the options to determine botanical origin of trees or honey is the analysis of pollen grains. The characteristics of pollen grains in Czech flora has not been sufficiently described yet. Within this work, fruit trees pollen of Czech origin was characterized on the basis of morphological and spectral description of pollen grains produced by fruit species of M. domestica, P. armenica, P. persica, P. domestica, P. avium and P. cerasus. The morphological characterization results of the studied fruit species are consistent with results by other authors, but certain differences between the pollen grains of some fruit trees were confirmed. Most morphological differences were confirmed among the Malus and Prunus genera. Results of morphological and spectral analyzes further confirmed the differences between some types of fruit trees, but homogeneity remained for individual species even in mixed samples. Morphological and spectral analysis can therefore be used for botanical identification of pollen. If this knowledge is applied to pollen analysis in honey, these methods can also be used to verify the botanical origin of honey.
The different salt types (table-Ts, sea-Ss and hollow microsphere-Hs) which were studied in our work differ just slightly. However, an important issue in choosing salt should also be the nutritive perspective, in particular low sodium content as a preventive measure against cardio-vascular diseases. Hs and Ss are therefore suitable alternatives to typical Ts.
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples: glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osmium tetroxide (OsO4), buffer, and dehydration using ethanol of increasing concentrations. The second method comprised the glutaraldehyde primary fixation and dehydration using the ethanol of increasing concentrations only. The results unambiguously suggest that the main difference between these methods is in fixation and visibility of fat. Our analysis principally suggests that fixation of the product with OsO4 allows the tracking of all components (fat droplets, muscle fibers, connective tissue) in meat products. At the same time, our results also support the possibility that the secondary fixation can be skipped during the analysis, where the main objection is an observation of lipid-free structures of the meat products (e.g., connection between muscle and starches or spices) or meat products with an insignificant amount of fat.
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