Color characteristics and microstructure of bioactive films on various structure formers

Abstract

The color and transparency of the films in which food products are packaged are one of the important factors for consumers when choosing food products. The aim of this research was to investigate the color characteristics and transparency films made on different biopolymer bases and with the addition of active components. The results of determining color characteristics showed different effects of introducing protein hydrolyzate into alginate, agar and pectin film bases. The films based on pectin have a higher yellowness value. Films based on agar turned out to be the most transparent. The color intensity (Chroma) is most pronounced in films based on pectin with the addition of protein hydrolysate. Thus, the addition of protein hydrolyzate affects the transparency of the films, as well as their color characteristics and color intensity, however, the nature of these changes directly depends on the structure-forming matrix used.