An attempt to develop fast dissolving biopolymer -based pouches for instant coffee ®

• Autorzy: Wiśniewski Jakub , Zasada Kamil , Galus Sabina

Warianty tytułu

PL

Próba wytworzenia wysokorozpuszczalnych biopolimerowych opakowań jednostkowych do kawy rozpuszczalnej®

• Języki publikacji: EN

Abstrakty

EN

The paper presents research on selected functional properties of edible films as a new type of fast-dissolving biopolymerbased packaging for instant coffee. The film production consisted of preparing aqueous film-forming solutions with biopolymers such as apple and citrus pectin, sodium alginate and soy protein isolate. The solutions were poured and dried at 50°C for 24 h. Water content, solubility in water, color and opacity, water vapor permeability and mechanical properties of analyzed films were investigated. The obtained results showed different film properties of which citrus pectin turned out to show the most desired functional properties for instant coffee, including transparency, good sealability and solubility in water.

PL

W artykule przedstawiono badania wybranych właściwości użytkowych folii jadalnych jako nowego rodzaju szybko rozpuszczalnych biopolimerowych opakowań do kawy rozpuszczalnej. Produkcja folii polegała na przygotowaniu wodnych roztworów foliotwórczych z biopolimerami, takimi jak pektyna jabłkowa i cytrusowa, alginian sodu i izolat białka sojowego. Roztwory wylano i suszono w temperaturze 50°C przez 24 h. Zbadano zawartość wody, rozpuszczalność w wodzie, barwę i nieprzezroczystość, przenikalność pary wodnej oraz właściwości mechaniczne analizowanych folii. Uzyskane wyniki wykazały różne parametry folii. Pektyna cytrusowa wykazywała najbardziej pożądane właściwości użytkowe dla kawy rozpuszczalnej, w tym przezroczystość, dobrą zgrzewalność i rozpuszczalność w wodzie.

Słowa kluczowe

EN

edible films; biopolymers; packaging; instant coffee

PL

folie jadalne; biopolimery; opakowanie; kawa rozpuszczalna

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2022
• Tom: nr 2
• Strony: 70--78
• Opis fizyczny: Bibliogr. 29 poz., fig., rys., tab.

Twórcy

autor

Wiśniewski Jakub

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Zasada Kamil

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

autor

Galus Sabina

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

• https://orcid.org/0000-0002-2352-5307

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).