THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE
https://doi.org/10.31677/2311-0651-2019-25-3-10-20
Abstract
<p>The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging – humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.</p>
About the Authors
N. V. Makarova
Samara State Technical University
Russian Federation
Doctor of Chemical Sciences, Professor
Russian Federation
Doctor of Chemical Sciences, Professor
N. B. Eremeeva
Samara State Technical University
Russian Federation
Candidate of Technical Sciences, Senior Lecturer
Russian Federation
Candidate of Technical Sciences, Senior Lecturer
E. A. Eliseeva
Samara State Technical University
Russian Federation
student
Russian Federation
student
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For citations:
Makarova N.V., Eremeeva N.B., Eliseeva E.A. THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE. Innovations and Food Safety. 2019;(3):10-20. (In Russ.) https://doi.org/10.31677/2311-0651-2019-25-3-10-20
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