THE STUDY OF THE PROPERTIES OF EDIBLE PACKAGING BASED ON APPLE PUREE WITH THE ADDITION OF BIOHYDROCOLLOIDS AS PLASTICIZERS
The properties of edible food packaging based on apple raw materials with the addition of natural hydrocolloids: agar, xanthan gum, carrageenan and chitosan as plasticizers have been studied. The physicochemical properties of the resulting edible packaging - moisture, water absorption, resistance to various types of liquids - were studied, microscopy and organoleptic evaluation of samples were carried out.