Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging
Само за регистроване кориснике
2021
Аутори
Jovanović, JelenaĆirković, Jovana
Radojković, Aleksandar M.
Mutavdžić, Dragosav
Tanasijević, Gordana
Joksimović, Kristina
Bakić, Gordana M.
Branković, Goran
Branković, Zorica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This investigation was aimed to develop films and coatings based on natural biopolymers and active components, with physicochemical and functional properties for application in antimicrobial packaging. Biopolymer films were obtained from emulsions and dispersions by casting method. Coatings were formed by the application of emulsions on existing packaging. Synthesis of emulsions and dispersions were performed by combining biopolymers (chitosan-gelatin, pectin-gelatin) with lemongrass essential oil (LEO), Zn(CH3COO)2•2H2O, or ZnO, as active components. Fourier transform infrared (FTIR) spectra of the films showed that the addition of glycerol contributed to the forming of strong hydrogen bonds between glycerol and chitosan-gelatin or pectin-gelatin composites, facilitating the process of polymer branching, which is substantial for encapsulation. Thermal analyses revealed two characteristic processes occurring at 110 °C (water evaporation) and within 215–235 °C (degradation of polysaccha...ride and glycerol). Major weight losses were observed at 290 °C (chitosan-gelatin films) and 215 °C (pectin-gelatin films). The chitosan-gelatin films exhibited a lower degree of solubility (31–21%), and better mechanical properties comparing with the pectin-gelatin films. The chitosan-gelatin emulsions and dispersions exhibited a higher antibacterial effect in vitro against E. coli, B. subtilis, and S. aureus. In the case of the pectin-gelatin emulsions, the impact of LEO on the antibacterial activity was evident. The effects of biopolymer coatings on the development of microorganisms on fresh raspberries (Rubus idaeus L.) were performed in vivo during eight days of raspberry storage at refrigerator temperature. The tested coatings extended the shelf life of stored raspberries from four to eight days. The synergistic effect between LEO and ZnO or Zn-Ac was observed both in vivo and in vitro.
Кључне речи:
Active packaging / Antimicrobial activity / Biopolymer films / Chitosan / PectinИзвор:
Progress in Organic Coatings, 2021, 158, 106349-Издавач:
- Elsevier
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200053 (Универзитет у Београду, Институт за мултидисциплинарна истраживања) (RS-MESTD-inst-2020-200053)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200026 (Универзитет у Београду, Институт за хемију, технологију и металургију - ИХТМ) (RS-MESTD-inst-2020-200026)
DOI: 10.1016/j.porgcoat.2021.106349
ISSN: 0300-9440
WoS: 000679109300004
Scopus: 2-s2.0-85107037791
Институција/група
IHTMTY - JOUR AU - Jovanović, Jelena AU - Ćirković, Jovana AU - Radojković, Aleksandar M. AU - Mutavdžić, Dragosav AU - Tanasijević, Gordana AU - Joksimović, Kristina AU - Bakić, Gordana M. AU - Branković, Goran AU - Branković, Zorica PY - 2021 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4702 AB - This investigation was aimed to develop films and coatings based on natural biopolymers and active components, with physicochemical and functional properties for application in antimicrobial packaging. Biopolymer films were obtained from emulsions and dispersions by casting method. Coatings were formed by the application of emulsions on existing packaging. Synthesis of emulsions and dispersions were performed by combining biopolymers (chitosan-gelatin, pectin-gelatin) with lemongrass essential oil (LEO), Zn(CH3COO)2•2H2O, or ZnO, as active components. Fourier transform infrared (FTIR) spectra of the films showed that the addition of glycerol contributed to the forming of strong hydrogen bonds between glycerol and chitosan-gelatin or pectin-gelatin composites, facilitating the process of polymer branching, which is substantial for encapsulation. Thermal analyses revealed two characteristic processes occurring at 110 °C (water evaporation) and within 215–235 °C (degradation of polysaccharide and glycerol). Major weight losses were observed at 290 °C (chitosan-gelatin films) and 215 °C (pectin-gelatin films). The chitosan-gelatin films exhibited a lower degree of solubility (31–21%), and better mechanical properties comparing with the pectin-gelatin films. The chitosan-gelatin emulsions and dispersions exhibited a higher antibacterial effect in vitro against E. coli, B. subtilis, and S. aureus. In the case of the pectin-gelatin emulsions, the impact of LEO on the antibacterial activity was evident. The effects of biopolymer coatings on the development of microorganisms on fresh raspberries (Rubus idaeus L.) were performed in vivo during eight days of raspberry storage at refrigerator temperature. The tested coatings extended the shelf life of stored raspberries from four to eight days. The synergistic effect between LEO and ZnO or Zn-Ac was observed both in vivo and in vitro. PB - Elsevier T2 - Progress in Organic Coatings T1 - Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging VL - 158 SP - 106349 DO - 10.1016/j.porgcoat.2021.106349 ER -
@article{ author = "Jovanović, Jelena and Ćirković, Jovana and Radojković, Aleksandar M. and Mutavdžić, Dragosav and Tanasijević, Gordana and Joksimović, Kristina and Bakić, Gordana M. and Branković, Goran and Branković, Zorica", year = "2021", abstract = "This investigation was aimed to develop films and coatings based on natural biopolymers and active components, with physicochemical and functional properties for application in antimicrobial packaging. Biopolymer films were obtained from emulsions and dispersions by casting method. Coatings were formed by the application of emulsions on existing packaging. Synthesis of emulsions and dispersions were performed by combining biopolymers (chitosan-gelatin, pectin-gelatin) with lemongrass essential oil (LEO), Zn(CH3COO)2•2H2O, or ZnO, as active components. Fourier transform infrared (FTIR) spectra of the films showed that the addition of glycerol contributed to the forming of strong hydrogen bonds between glycerol and chitosan-gelatin or pectin-gelatin composites, facilitating the process of polymer branching, which is substantial for encapsulation. Thermal analyses revealed two characteristic processes occurring at 110 °C (water evaporation) and within 215–235 °C (degradation of polysaccharide and glycerol). Major weight losses were observed at 290 °C (chitosan-gelatin films) and 215 °C (pectin-gelatin films). The chitosan-gelatin films exhibited a lower degree of solubility (31–21%), and better mechanical properties comparing with the pectin-gelatin films. The chitosan-gelatin emulsions and dispersions exhibited a higher antibacterial effect in vitro against E. coli, B. subtilis, and S. aureus. In the case of the pectin-gelatin emulsions, the impact of LEO on the antibacterial activity was evident. The effects of biopolymer coatings on the development of microorganisms on fresh raspberries (Rubus idaeus L.) were performed in vivo during eight days of raspberry storage at refrigerator temperature. The tested coatings extended the shelf life of stored raspberries from four to eight days. The synergistic effect between LEO and ZnO or Zn-Ac was observed both in vivo and in vitro.", publisher = "Elsevier", journal = "Progress in Organic Coatings", title = "Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging", volume = "158", pages = "106349", doi = "10.1016/j.porgcoat.2021.106349" }
Jovanović, J., Ćirković, J., Radojković, A. M., Mutavdžić, D., Tanasijević, G., Joksimović, K., Bakić, G. M., Branković, G.,& Branković, Z.. (2021). Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging. in Progress in Organic Coatings Elsevier., 158, 106349. https://doi.org/10.1016/j.porgcoat.2021.106349
Jovanović J, Ćirković J, Radojković AM, Mutavdžić D, Tanasijević G, Joksimović K, Bakić GM, Branković G, Branković Z. Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging. in Progress in Organic Coatings. 2021;158:106349. doi:10.1016/j.porgcoat.2021.106349 .
Jovanović, Jelena, Ćirković, Jovana, Radojković, Aleksandar M., Mutavdžić, Dragosav, Tanasijević, Gordana, Joksimović, Kristina, Bakić, Gordana M., Branković, Goran, Branković, Zorica, "Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging" in Progress in Organic Coatings, 158 (2021):106349, https://doi.org/10.1016/j.porgcoat.2021.106349 . .