Characterization of starch edible films with different essential oils addition

• Autorzy: Suput D. , Lazic V. , Pezo L. , Markov S. , Vastag Z. , Popovic L. , Rudulovic A. , Ostojic S. , Zlatanovic S. , Popovic S.
• Języki publikacji: EN

Abstrakty

EN

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 signifi cant 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.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 4
• Opis fizyczny: p.277-285,fig.,ref.

Twórcy

autor

Suput D.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

autor

Lazic V.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

autor

Pezo L.

• Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia

autor

Markov S.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

autor

Vastag Z.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

autor

Popovic L.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

autor

Rudulovic A.

• Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia

autor

Ostojic S.

• Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia

autor

Zlatanovic S.

• Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia

autor

Popovic S.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

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Identyfikatory

DOI

10.1515/pjfns-2016-0008