Show simple item record

dc.creatorJovanović, Jelena
dc.creatorĆirković, Jovana
dc.creatorRadojković, Aleksandar M.
dc.creatorMutavdžić, Dragosav
dc.creatorTanasijević, Gordana
dc.creatorJoksimović, Kristina
dc.creatorBakić, Gordana M.
dc.creatorBranković, Goran
dc.creatorBranković, Zorica
dc.date.accessioned2021-06-15T09:26:55Z
dc.date.available2021-06-15T09:26:55Z
dc.date.issued2021
dc.identifier.issn0300-9440
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/4702
dc.description.abstractThis 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.sr
dc.language.isoensr
dc.publisherElseviersr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200053/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200026/RS//sr
dc.rightsrestrictedAccesssr
dc.sourceProgress in Organic Coatingssr
dc.subjectActive packagingsr
dc.subjectAntimicrobial activitysr
dc.subjectBiopolymer filmssr
dc.subjectChitosansr
dc.subjectPectinsr
dc.titleChitosan and pectin-based films and coatings with active components for application in antimicrobial food packagingsr
dc.typearticlesr
dc.rights.licenseARRsr
dcterms.abstractБранковић, Горан О.; Бранковић, Зорица; Јовановић, Јелена; Ћирковић, Јована; Радојковић, Aлександар М.; Мутавджић, Драгосав Р.; Танасијевић, Гордана; Јоксимовић, Кристина; Бакић, Гордана М.;
dc.citation.volume158
dc.citation.spage106349
dc.citation.rankaM21~
dc.identifier.doi10.1016/j.porgcoat.2021.106349
dc.identifier.scopus2-s2.0-85107037791
dc.identifier.wos000679109300004
dc.type.versionpublishedVersionsr


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record