prikaz prve stranice dokumenta Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
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Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
Molecules, 26 (2021), 9; 2569. https://doi.org/10.3390/molecules26092569
Kurek, Mia; Benbettaieb, Nasreddine; Ščetar, Mario; Chaudy, Eliot; Repajić, Maja; Klepac, Damir; Valić, Srećko; Debeaufort, Frédéric; Galić, Kata

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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Kurek, M., Benbettaieb, N., Ščetar, M., Chaudy, E., Repajić, M., Klepac, D. ... Galić, K. (2021). Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules, 26. (9). doi: 10.3390/molecules26092569

Kurek, Mia, et al. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules, vol. 26, br. 9, 2021. https://doi.org/10.3390/molecules26092569

Kurek, Mia, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort i Kata Galić. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules 26, br. 9 (2021). https://doi.org/10.3390/molecules26092569

Kurek, M., et al. (2021) 'Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material', Molecules, 26(9). doi: 10.3390/molecules26092569

Kurek M, Benbettaieb N, Ščetar M, Chaudy E, Repajić M, Klepac D, i sur.. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules [Internet]. 28.04.2021. [pristupljeno 30.11.2024.];26(9). doi: 10.3390/molecules26092569

M. Kurek, et al., "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material", Molecules, vol. 26, br. 9, Travanj 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:796474. [Citirano: 30.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:796474
Podaci o radu
Naslov (engleski)Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
AutorMia Kurek
AutorNasreddine Benbettaieb
AutorMario Ščetar
AutorEliot Chaudy
AutorMaja Repajić
AutorDamir Klepac
AutorSrećko Valić
AutorFrédéric Debeaufort
AutorKata Galić
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Sažetak (engleski)
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaMolecules
Brojčani podacivol. 26, br. 9, 2569
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules26092569
URN:NBNurn:nbn:hr:184:796474
Datum objave publikacije2021-04-28
URL dokumentahttps://www.mdpi.com/1420-3049/26/9/2569
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2021-05-13 10:13:42