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Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil
Antioxidants, 13 (2024), 6; 707. https://doi.org/10.3390/antiox13060707
Kurek, Mia; Ščetar, Mario; Nuskol, Marko; Janči, Tibor; Tanksoić, Marija; Klepac, Damir; Čakić Semenčić, Mojca; Galić, Kata

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Kurek, M., Ščetar, M., Nuskol, M., Janči, T., Tanksoić, M., Klepac, D. ... Galić, K. (2024). Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants, 13. (6). doi: 10.3390/antiox13060707

Kurek, Mia, et al. "Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil." Antioxidants, vol. 13, br. 6, 2024. https://doi.org/10.3390/antiox13060707

Kurek, Mia, Mario Ščetar, Marko Nuskol, Tibor Janči, Marija Tanksoić, Damir Klepac, Mojca Čakić Semenčić i Kata Galić. "Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil." Antioxidants 13, br. 6 (2024). https://doi.org/10.3390/antiox13060707

Kurek, M., et al. (2024) 'Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil', Antioxidants, 13(6). doi: 10.3390/antiox13060707

Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, i sur.. Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants [Internet]. 11.06.2024. [pristupljeno 15.04.2025.];13(6). doi: 10.3390/antiox13060707

M. Kurek, et al., "Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil", Antioxidants, vol. 13, br. 6, Lipanj 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:152337. [Citirano: 15.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:152337
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Naslov (engleski)Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil
AutorMia Kurek
AutorMario Ščetar
AutorMarko Nuskol
AutorTibor Janči
AutorMarija Tanksoić
AutorDamir Klepac
AutorMojca Čakić Semenčić
AutorKata Galić
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Kemija hrane
Sažetak (engleski)
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed.... Više Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaAntioxidants
Brojčani podacivol. 13, br. 6, 707
e-ISSN2076-3921
DOIhttps://doi.org/10.3390/antiox13060707
URN:NBNurn:nbn:hr:184:152337
Datum objave publikacije2024-06-11
ProjektŠifra: HRZZ-IP-2022-10-1837
Naziv (hrvatski): Održivi pristup u razvoju jestivih prevlaka u povećanju trajnosti svježe jadranske ribe
Naziv (engleski): Sustainable concept in ACTive edible COatings development for shelf-life extension of fresh Adriatic FISH
Kratica: ActCoFISH
Voditelj: Mia Kurek
Pravna nadležnost: Hrvatska
Financijer: Hrvatska zaklada za znanost
Linija financiranja: Research Projects
URL dokumentahttps://www.mdpi.com/2076-3921/13/6/707
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-06-12 07:47:31
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