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dc.creatorŠešlija, Sanja
dc.creatorNešić, Aleksandra
dc.creatorRužić, Jovana
dc.creatorKalagasidis Krušić, Melina
dc.creatorVeličković, Sava J.
dc.creatorAvolio, Roberto
dc.creatorSantagata, Gabriella
dc.creatorMalinconico, Mario
dc.date.accessioned2019-01-30T18:01:17Z
dc.date.available2019-01-30T18:01:17Z
dc.date.issued2018
dc.identifier.issn0268-005X
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/2473
dc.description.abstractThe 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationMinistry of Education, Science and Technological Development of the Republic of Serbia, Bilateral Project Serbia-Italy - 451-03-01231/2015-09/5
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172062/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43009/RS//
dc.rightsrestrictedAccess
dc.sourceFood Hydrocolloids
dc.subjectPectinen
dc.subjectPoly(ethylene glycol)en
dc.subjectPlasticizationen
dc.subjectEdible filmsen
dc.subjectHydrogen bondingen
dc.titleEdible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluationen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractВеличковић, Сава Ј.; Рузиц, Јована; Шешлија, Сања; Aволио, Роберто; Крусиц, Мелина Калагасидис; Малинцоницо, Марио; Сантагата, Габриелла; Несиц, Aлександра;
dc.citation.volume77
dc.citation.spage494
dc.citation.epage501
dc.citation.other77: 494-501
dc.citation.rankaM21
dc.identifier.doi10.1016/j.foodhyd.2017.10.027
dc.identifier.rcubConv_3872
dc.identifier.scopus2-s2.0-85032344582
dc.identifier.wos000424927700052
dc.type.versionpublishedVersion


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