Karakteristike i mogućnosti primene jestivih filmova na bazi skroba
Characteristics and possibilities of application of edible starch based films
Abstract
Upotreba jestivih filmova nije Nov koncept istraživanja u oblasti pakovanja i održava se zahvaljujući brojnim prednostima jestivih filmova u odnosu na komercijalne materijale. Dominantna vrsta molekula u mrežastoj strukturi biopolimera utvrđuje njegove osnovne fizičko-mehaničke i barijerne karakteristike. Tipični biopolimeri koji se koriste za pripremanje jestivih filmova su proteini, lipidi i ugljeni hidrati. Cilj ovog rada je pregled literature u pogledu karakteristika, modifikacija i primene skroba i filmova na bazi skroba u prehrambenoj industriji. Posebno su istaknute mogućnosti modifikovanja skroba, koje podrazumevaju izmenu fizičkih i hemijskih karakteristika nativnog skroba sa ciljem da se poboljšaju funkcionalne karakteristike i proširi mogućnost primene u prehrambenoj industriji.
The use of edible films is not a new concept in the field of packaging research and it takes place thanks to the many benefits of edible films over commercial materials. The dominant species of molecules in the mesh structure of biopolymers determine their basic physico-mechanical and barrier properties. Typical biopolymers used for edible film preparation are proteins, lipids and carbohydrates. The aim of this paper is an overview in terms of features, modifications and applications of starch and starch based films in the food industry. Opportunities of starch modification are highlighted, which include changing the physical and chemical characteristics of native starch in order to improve the functional characteristics and extend its application in the food industry.
Keywords:
skrob / primena / karakteristike / jestiva ambalaža / starch / edible packaging / characteristics / applicationSource:
Hrana i ishrana, 2012, 53, 2, 64-68Publisher:
- Društvo za ishranu Srbije, Beograd
Funding / projects:
- Osmotic dehydration of food - energy and ecological aspects of sustainable production (RS-MESTD-Technological Development (TD or TR)-31055)
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Institution/Community
Institut za opštu i fizičku hemijuTY - JOUR AU - Šuput, Danijela AU - Lazić, Vera L. AU - Lević, Ljubinko AU - Pezo, Lato AU - Hromiš, Nevena AU - Popović, Senka PY - 2012 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/235 AB - Upotreba jestivih filmova nije Nov koncept istraživanja u oblasti pakovanja i održava se zahvaljujući brojnim prednostima jestivih filmova u odnosu na komercijalne materijale. Dominantna vrsta molekula u mrežastoj strukturi biopolimera utvrđuje njegove osnovne fizičko-mehaničke i barijerne karakteristike. Tipični biopolimeri koji se koriste za pripremanje jestivih filmova su proteini, lipidi i ugljeni hidrati. Cilj ovog rada je pregled literature u pogledu karakteristika, modifikacija i primene skroba i filmova na bazi skroba u prehrambenoj industriji. Posebno su istaknute mogućnosti modifikovanja skroba, koje podrazumevaju izmenu fizičkih i hemijskih karakteristika nativnog skroba sa ciljem da se poboljšaju funkcionalne karakteristike i proširi mogućnost primene u prehrambenoj industriji. AB - The use of edible films is not a new concept in the field of packaging research and it takes place thanks to the many benefits of edible films over commercial materials. The dominant species of molecules in the mesh structure of biopolymers determine their basic physico-mechanical and barrier properties. Typical biopolymers used for edible film preparation are proteins, lipids and carbohydrates. The aim of this paper is an overview in terms of features, modifications and applications of starch and starch based films in the food industry. Opportunities of starch modification are highlighted, which include changing the physical and chemical characteristics of native starch in order to improve the functional characteristics and extend its application in the food industry. PB - Društvo za ishranu Srbije, Beograd T2 - Hrana i ishrana T1 - Karakteristike i mogućnosti primene jestivih filmova na bazi skroba T1 - Characteristics and possibilities of application of edible starch based films EP - 68 IS - 2 SP - 64 VL - 53 UR - conv_4 ER -
@article{ author = "Šuput, Danijela and Lazić, Vera L. and Lević, Ljubinko and Pezo, Lato and Hromiš, Nevena and Popović, Senka", year = "2012", abstract = "Upotreba jestivih filmova nije Nov koncept istraživanja u oblasti pakovanja i održava se zahvaljujući brojnim prednostima jestivih filmova u odnosu na komercijalne materijale. Dominantna vrsta molekula u mrežastoj strukturi biopolimera utvrđuje njegove osnovne fizičko-mehaničke i barijerne karakteristike. Tipični biopolimeri koji se koriste za pripremanje jestivih filmova su proteini, lipidi i ugljeni hidrati. Cilj ovog rada je pregled literature u pogledu karakteristika, modifikacija i primene skroba i filmova na bazi skroba u prehrambenoj industriji. Posebno su istaknute mogućnosti modifikovanja skroba, koje podrazumevaju izmenu fizičkih i hemijskih karakteristika nativnog skroba sa ciljem da se poboljšaju funkcionalne karakteristike i proširi mogućnost primene u prehrambenoj industriji., The use of edible films is not a new concept in the field of packaging research and it takes place thanks to the many benefits of edible films over commercial materials. The dominant species of molecules in the mesh structure of biopolymers determine their basic physico-mechanical and barrier properties. Typical biopolymers used for edible film preparation are proteins, lipids and carbohydrates. The aim of this paper is an overview in terms of features, modifications and applications of starch and starch based films in the food industry. Opportunities of starch modification are highlighted, which include changing the physical and chemical characteristics of native starch in order to improve the functional characteristics and extend its application in the food industry.", publisher = "Društvo za ishranu Srbije, Beograd", journal = "Hrana i ishrana", title = "Karakteristike i mogućnosti primene jestivih filmova na bazi skroba, Characteristics and possibilities of application of edible starch based films", pages = "68-64", number = "2", volume = "53", url = "conv_4" }
Šuput, D., Lazić, V. L., Lević, L., Pezo, L., Hromiš, N.,& Popović, S.. (2012). Karakteristike i mogućnosti primene jestivih filmova na bazi skroba. in Hrana i ishrana Društvo za ishranu Srbije, Beograd., 53(2), 64-68. conv_4
Šuput D, Lazić VL, Lević L, Pezo L, Hromiš N, Popović S. Karakteristike i mogućnosti primene jestivih filmova na bazi skroba. in Hrana i ishrana. 2012;53(2):64-68. conv_4 .
Šuput, Danijela, Lazić, Vera L., Lević, Ljubinko, Pezo, Lato, Hromiš, Nevena, Popović, Senka, "Karakteristike i mogućnosti primene jestivih filmova na bazi skroba" in Hrana i ishrana, 53, no. 2 (2012):64-68, conv_4 .