Characterization of Starch Edible Films with Different Essential Oils Addition
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2016
Аутори
Šuput, Danijela![](/themes/Mirageriofh/images/orcid.png)
Lazić, Vera L.
Pezo, Lato
![](/themes/Mirageriofh/images/orcid.png)
Markov, Siniša
Vastag, Zuzana
Popović, Ljiljana
Radulović, Aleksandra
![](/themes/Mirageriofh/images/orcid.png)
Ostojić, Sanja
![](/themes/Mirageriofh/images/orcid.png)
Zlatanović, Snežana
![](/themes/Mirageriofh/images/orcid.png)
Popović, Senka
![](/themes/Mirageriofh/images/orcid.png)
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant 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 c...haracteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.
Кључне речи:
starch / essential oils / bio-filmИзвор:
Polish Journal of Food and Nutrition Sciences, 2016, 66, 4, 277-285Финансирање / пројекти:
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-MESTD-Technological Development (TD or TR)-31055)
DOI: 10.1515/pjfns-2016-0008
ISSN: 1230-0322
WoS: 000388249200005
Scopus: 2-s2.0-84988981280
Институција/група
Institut za opštu i fizičku hemijuTY - JOUR AU - Šuput, Danijela AU - Lazić, Vera L. AU - Pezo, Lato AU - Markov, Siniša AU - Vastag, Zuzana AU - Popović, Ljiljana AU - Radulović, Aleksandra AU - Ostojić, Sanja AU - Zlatanović, Snežana AU - Popović, Senka PY - 2016 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/474 AB - 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 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant 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. T2 - Polish Journal of Food and Nutrition Sciences T1 - Characterization of Starch Edible Films with Different Essential Oils Addition EP - 285 IS - 4 SP - 277 VL - 66 DO - 10.1515/pjfns-2016-0008 UR - conv_632 ER -
@article{ author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Markov, Siniša and Vastag, Zuzana and Popović, Ljiljana and Radulović, Aleksandra and Ostojić, Sanja and Zlatanović, Snežana and Popović, Senka", year = "2016", abstract = "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 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant 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.", journal = "Polish Journal of Food and Nutrition Sciences", title = "Characterization of Starch Edible Films with Different Essential Oils Addition", pages = "285-277", number = "4", volume = "66", doi = "10.1515/pjfns-2016-0008", url = "conv_632" }
Šuput, D., Lazić, V. L., Pezo, L., Markov, S., Vastag, Z., Popović, L., Radulović, A., Ostojić, S., Zlatanović, S.,& Popović, S.. (2016). Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences, 66(4), 277-285. https://doi.org/10.1515/pjfns-2016-0008 conv_632
Šuput D, Lazić VL, Pezo L, Markov S, Vastag Z, Popović L, Radulović A, Ostojić S, Zlatanović S, Popović S. Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences. 2016;66(4):277-285. doi:10.1515/pjfns-2016-0008 conv_632 .
Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Markov, Siniša, Vastag, Zuzana, Popović, Ljiljana, Radulović, Aleksandra, Ostojić, Sanja, Zlatanović, Snežana, Popović, Senka, "Characterization of Starch Edible Films with Different Essential Oils Addition" in Polish Journal of Food and Nutrition Sciences, 66, no. 4 (2016):277-285, https://doi.org/10.1515/pjfns-2016-0008 ., conv_632 .