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Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation

Само за регистроване кориснике
2018
Аутори
Šešlija, Sanja
Nešić, Aleksandra
Ružić, Jovana
Kalagasidis Krušić, Melina
Veličković, Sava J.
Avolio, Roberto
Santagata, Gabriella
Malinconico, Mario
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документу
Апстракт
The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that incr...easing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials.

Кључне речи:
Pectin / Poly(ethylene glycol) / Plasticization / Edible films / Hydrogen bonding
Извор:
Food Hydrocolloids, 2018, 77, 494-501
Издавач:
  • Elsevier
Финансирање / пројекти:
  • Ministry of Education, Science and Technological Development of the Republic of Serbia, Bilateral Project Serbia-Italy - 451-03-01231/2015-09/5
  • Синтеза и карактеризација нових функционалних полимера и полимерних нанокомпозита (RS-172062)
  • Нове технологије за мониторинг и заштиту животног окружења од штетних хемијских супстанци и радијационог оптерећења (RS-43009)
Напомена:
  • The peer-reviewed version: https://cer.ihtm.bg.ac.rs/handle/123456789/4289
Повезане информације:
  • Друга верзија
    https://cer.ihtm.bg.ac.rs/handle/123456789/4289

DOI: 10.1016/j.foodhyd.2017.10.027

ISSN: 0268-005X

WoS: 000424927700052

Scopus: 2-s2.0-85032344582
[ Google Scholar ]
60
40
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/2473
Колекције
  • Radovi istraživača / Researchers' publications
Институција/група
IHTM
TY  - JOUR
AU  - Šešlija, Sanja
AU  - Nešić, Aleksandra
AU  - Ružić, Jovana
AU  - Kalagasidis Krušić, Melina
AU  - Veličković, Sava J.
AU  - Avolio, Roberto
AU  - Santagata, Gabriella
AU  - Malinconico, Mario
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2473
AB  - The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that increasing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials.
PB  - Elsevier
T2  - Food Hydrocolloids
T1  - Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
VL  - 77
SP  - 494
EP  - 501
DO  - 10.1016/j.foodhyd.2017.10.027
ER  - 
@article{
author = "Šešlija, Sanja and Nešić, Aleksandra and Ružić, Jovana and Kalagasidis Krušić, Melina and Veličković, Sava J. and Avolio, Roberto and Santagata, Gabriella and Malinconico, Mario",
year = "2018",
abstract = "The aim of this study was the development of novel polysaccharide based films intended to be used as edible food packaging material. The films were prepared by solution casting method using highly methoxylated pectin (PEC) and poly(ethylene glycol) (PEG) of various molecular weights (400, 600 and 1000 gmol(-1)) in different ratios (5:1, 3:1 and 1:1). The film formation was supported by hydrogen bonding between PEC and PEG, which was evidenced by means of ATR-FTIR and NMR analysis. TGA revealed that generally PEG behaves like a pro-degrading agent for pectin, except in the case of PEC/PEG film with a ratio of 1:1. Furthermore, DSC thermograms indicated that PEG1000 exists as a separate phase in the pectin matrix while the formulations with PEG400 and PEG600 showed mainly amorphous morphology. The addition of PEG enhanced the plasticization of PEC films, as evidenced by progressive decreasing of the glass transition temperature values (T-g). The tensile test measurements showed that increasing concentration of PEG produced weaker and more flexibile films. Due to the increased molecular mobility, the pectin phase became more permeable to water vapor as the PEG concentration increased. The obtained results showed that the combination of both polymers resulted in interesting bio -inspired edible films with the potential to compete with commercially used synthetic package materials.",
publisher = "Elsevier",
journal = "Food Hydrocolloids",
title = "Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation",
volume = "77",
pages = "494-501",
doi = "10.1016/j.foodhyd.2017.10.027"
}
Šešlija, S., Nešić, A., Ružić, J., Kalagasidis Krušić, M., Veličković, S. J., Avolio, R., Santagata, G.,& Malinconico, M.. (2018). Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids
Elsevier., 77, 494-501.
https://doi.org/10.1016/j.foodhyd.2017.10.027
Šešlija S, Nešić A, Ružić J, Kalagasidis Krušić M, Veličković SJ, Avolio R, Santagata G, Malinconico M. Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation. in Food Hydrocolloids. 2018;77:494-501.
doi:10.1016/j.foodhyd.2017.10.027 .
Šešlija, Sanja, Nešić, Aleksandra, Ružić, Jovana, Kalagasidis Krušić, Melina, Veličković, Sava J., Avolio, Roberto, Santagata, Gabriella, Malinconico, Mario, "Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation" in Food Hydrocolloids, 77 (2018):494-501,
https://doi.org/10.1016/j.foodhyd.2017.10.027 . .

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