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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Scientific paper - Original scientific paper
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

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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, no. 9, 2021. https://doi.org/10.3390/molecules26092569

Kurek, Mia, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort and Kata Galić. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules 26, no. 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, and sur.. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules [Internet]. 2021 April 28 [cited 2024 November 12];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, no. 9, April 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:796474. [Accessed: 12 November 2024]

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Metadata
Title (english)Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material
AuthorMia Kurek
AuthorNasreddine Benbettaieb
AuthorMario Ščetar
AuthorEliot Chaudy
AuthorMaja Repajić
AuthorDamir Klepac
AuthorSrećko Valić
AuthorFrédéric Debeaufort
AuthorKata Galić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleMolecules
Numberingvol. 26, no. 9, 2569
e-ISSN1420-3049
DOIhttps://doi.org/10.3390/molecules26092569
URN:NBNurn:nbn:hr:184:796474
Publication2021-04-28
Document URLhttps://www.mdpi.com/1420-3049/26/9/2569
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2021-05-13 10:13:42