This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200°C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging

Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.