Effect of selected bioactive substances and nanoparticles on the immunoreactivity of edible packages containing chitosan, by the ELISA method

Figures & data

Scheme 1. Sample preparation scheme.

Table 1. Crustacean protein content in µg/g for individual packaging types with the addition of plant extracts and elder pollen.

Sample	Crustacean Protein Content (µg/g)
C	3.77 ± 0.79^a
PoE 0.05%	4.47 ± 0.46^a
PoE 0.1%	3.59 ± 0.90^a
PoE 0.2%	2.45 ± 1.16^a
GrE 5%	0.61 ± 0.34^c
GrE 10%	0.57 ± 0.20^c
GrE 20%	0.43 ± 0.16^c
BlE 5%	0.58 ± 0.32^c
BlE 10%	0.57 ± 0.55^c
BlE 20%	0.39 ± 0.27^c
PaE 5%	2.09 ± 1.28^a,b
PaE 10%	0.77 ± 0.61^b,c
PaE 20%	0.79 ± 0.40^b,c

C – control (chitosan), PoE – elder pollen, GrE – grape extract, BlE – blueberry extract, PaE – parsley extract

*letter superscript (a, b, c,) indicates a statistically significant difference (p < 0.05)

Figure 1. Graphical representation of crustacean protein content as a function of the addition of bioactive substances.

Table 2. Crustacean protein content in µg/g for individual packaging types with and without the addition of grape extract.

	Crustacean Protein Content (µg/g)
Sample	No Addition of Grape Extract	Addition of Grape Extract
C	5.75 ± 0.01^a*1#	2.64 ± 0.01^b,1
ZnO NPs 0.05%	6.62 ± 0.10^a,2	0.86 ± 0.0^b,2
ZnO NPs 0.2%	8.47 ± 0.47^a,3	0.95 ± 0.0^b,3
ZnO NPs 0.5%	8.48 ± 0.66^a,4	1.35 ± 0.0^b,4
TiO2 NPs 0.05%	7.34 ± 0.32^a,5	1.22 ± 0.0^b,5
TiO2 NPs 0.2%	6.41 ± 0.06^a,1	1.00 ± 0.01^b,6
TiO2 NPs 0.5%	4.33 ± 0.01^a,6	0.55 ± 0.0^b,7
col. AgNPs 1·10^−3%	5.45 ± 0.18^a,7	1.29 ± 0.01^b,8
col. AgNPs 3·10^−3%	4.54 ± 0.06^a,8	2.47 ± 0.01^b,1
col. AgNPs 5·10^−3%	3.54 ± 0.02^a,9	5.47 ± 0.25^b,9

C – control (chitosan), ZnO NPs – zinc oxide nanoparticles, TiO₂ NPs – titanium dioxide nanoparticles, col. AgNPs – colloidal solution of silver nanoparticles.

*letter superscript indicates a statistically significant difference in rows (p < 0.05)

^# number superscript indicates statistically significant differences in columns (p < 0.05) relative to the control (chitosan)

Figure 2. Crustacean protein content depending on the addition of ZnO NPs, TiO₂ NPs, col. AgNPs and grape extract.