Zgadzam się
Nasza strona zapisuje niewielkie pliki tekstowe, nazywane ciasteczkami (ang. cookies) na Twoim urządzeniu w celu lepszego dostosowania treści oraz dla celów statystycznych. Możesz wyłączyć możliwość ich zapisu, zmieniając ustawienia Twojej przeglądarki. Korzystanie z naszej strony bez zmiany ustawień oznacza zgodę na przechowywanie cookies w Twoim urządzeniu.
This research was supported by funds provided by Nicolaus Copernicus University (Torun,
Poland) to maintain research potential, and by the Excellence Initiative Research University competi-
tion for scientific groups—BIOdegradable PACKaging materials research group (4101.00000085).
In recent years, there has been a growing emphasis on packaging made from
biodegradable materials. These materials not only help to reduce environmental impact,
but also extend the shelf life of food products, thereby contributing to a significant reduction
in food waste. In order to develop novel biodegradable polymeric films for use as active
packaging, polylactide materials filled with vanillic acid were prepared. Analyses were
conducted to determine the influence of vanillic acid on the structural morphology and key
food storage properties of the resulting films, including water vapor resistance, mechanical
properties, UV barrier properties, opacity, and antioxidant activity. The effect of the vanillic
acid on the firmness of blueberries packed in films with and without the additive was
evaluated. The research demonstrated that incorporating vanillic acid into polylactide
significantly enhanced the UV barrier properties of the resulting materials. Furthermore,
the resulting antioxidant activity contributed to extending the freshness of the stored
blueberries. The addition of vanillic acid did not substantially affect the transparency of
the films, maintaining the visibility of the fruit.
