Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba
Effect of black cumin oil on mechanical and structural characteristics of starch based edible films
2014
Preuzimanje 🢃
Autori
Šuput, DanijelaLazić, Vera L.
Hromiš, Nevena
Popović, Senka
Pezo, Lato
Lončar, Biljana
Nićetin, Milica
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Glavni cilj rada je ispitivanje strukture jestivih filmova na bazi skroba kojima je dodato etarsko ulje. Filmovi su dobijeni iz vodenog rastvora, koji sadrži skrob, poliol, guar-ksantan modifikovanu smešu i etarsko ulje, razlivanjem na Petri ploči. Etarsko ulje crnog kumina je dodato u tri različite koncentracije. Jestivi skrobni film kojem nije dodato esencijalno ulje je korišćen kao kontrola. Fizičke, mehaničke i strukturne osobine su određene: debljina, zatezna jačina, izduženje pri kidanju i struktura filma. FTIR rezultati su dokazali kvantitativnu zavisnost između dodate količine etarskog ulja i vrednosti apsorpcije spektara. Na osnovu ove zavisnosti izračunat je koeficijent korelacije (R2=0,99483).
The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483).
Ključne reči:
skrob / jestivi filmovi / etarsko ulje / ambalaža / starch / packaging / essential oil / edible filmsIzvor:
Journal on Processing and Energy in Agriculture, 2014, 18, 4, 154-157Izdavač:
- Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
Finansiranje / projekti:
- Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (RS-MESTD-Technological Development (TD or TR)-31055)
Institucija/grupa
Institut za opštu i fizičku hemijuTY - JOUR AU - Šuput, Danijela AU - Lazić, Vera L. AU - Hromiš, Nevena AU - Popović, Senka AU - Pezo, Lato AU - Lončar, Biljana AU - Nićetin, Milica PY - 2014 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/342 AB - Glavni cilj rada je ispitivanje strukture jestivih filmova na bazi skroba kojima je dodato etarsko ulje. Filmovi su dobijeni iz vodenog rastvora, koji sadrži skrob, poliol, guar-ksantan modifikovanu smešu i etarsko ulje, razlivanjem na Petri ploči. Etarsko ulje crnog kumina je dodato u tri različite koncentracije. Jestivi skrobni film kojem nije dodato esencijalno ulje je korišćen kao kontrola. Fizičke, mehaničke i strukturne osobine su određene: debljina, zatezna jačina, izduženje pri kidanju i struktura filma. FTIR rezultati su dokazali kvantitativnu zavisnost između dodate količine etarskog ulja i vrednosti apsorpcije spektara. Na osnovu ove zavisnosti izračunat je koeficijent korelacije (R2=0,99483). AB - The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483). PB - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad T2 - Journal on Processing and Energy in Agriculture T1 - Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba T1 - Effect of black cumin oil on mechanical and structural characteristics of starch based edible films EP - 157 IS - 4 SP - 154 VL - 18 UR - conv_114 ER -
@article{ author = "Šuput, Danijela and Lazić, Vera L. and Hromiš, Nevena and Popović, Senka and Pezo, Lato and Lončar, Biljana and Nićetin, Milica", year = "2014", abstract = "Glavni cilj rada je ispitivanje strukture jestivih filmova na bazi skroba kojima je dodato etarsko ulje. Filmovi su dobijeni iz vodenog rastvora, koji sadrži skrob, poliol, guar-ksantan modifikovanu smešu i etarsko ulje, razlivanjem na Petri ploči. Etarsko ulje crnog kumina je dodato u tri različite koncentracije. Jestivi skrobni film kojem nije dodato esencijalno ulje je korišćen kao kontrola. Fizičke, mehaničke i strukturne osobine su određene: debljina, zatezna jačina, izduženje pri kidanju i struktura filma. FTIR rezultati su dokazali kvantitativnu zavisnost između dodate količine etarskog ulja i vrednosti apsorpcije spektara. Na osnovu ove zavisnosti izračunat je koeficijent korelacije (R2=0,99483)., The main goal in this work was to investigate the structure of starch based edible films with essential oil addition. Films were obtained from water solution containing starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish. Black cumin essential oil was added in three different concentrations. Starch based edible film without essential oil was used as a control. Physical, mechanical and structural properties are determined: thickness, tensile strength, elongation at break and film structure. FTIR results pointed to quantitative law dependency between amount of essential oil and spectra absorption values. Based on dependency coefficient of correlation was calculated (R2=0.99483).", publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad", journal = "Journal on Processing and Energy in Agriculture", title = "Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba, Effect of black cumin oil on mechanical and structural characteristics of starch based edible films", pages = "157-154", number = "4", volume = "18", url = "conv_114" }
Šuput, D., Lazić, V. L., Hromiš, N., Popović, S., Pezo, L., Lončar, B.,& Nićetin, M.. (2014). Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba. in Journal on Processing and Energy in Agriculture Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(4), 154-157. conv_114
Šuput D, Lazić VL, Hromiš N, Popović S, Pezo L, Lončar B, Nićetin M. Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba. in Journal on Processing and Energy in Agriculture. 2014;18(4):154-157. conv_114 .
Šuput, Danijela, Lazić, Vera L., Hromiš, Nevena, Popović, Senka, Pezo, Lato, Lončar, Biljana, Nićetin, Milica, "Efekat ulja crnog kima na mehaničke i strukturne osobine jestivih filmova na bazi skroba" in Journal on Processing and Energy in Agriculture, 18, no. 4 (2014):154-157, conv_114 .