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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

SCImago Journal Rank (SJR) 2016: 0.397
Source Normalized Impact per Paper (SNIP) 2016: 0.951

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ISSN
2083-6007
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Characterization of Starch Edible Films with Different Essential Oils Addition

Danijela Šuput / Vera Lazić / Lato Pezo
  • Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia
  • Other articles by this author:
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/ Siniša Markov / Žužana Vaštag / Ljiljana Popović / Aleksandra Radulović
  • Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Sanja Ostojić
  • Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia
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/ Snežana Zlatanović
  • Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, Serbia
  • Other articles by this author:
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/ Senka Popović
Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2016-0008

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°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.

Keywords: bio-film; essential oils; starch

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About the article

Received: 2015-09-10

Revised: 2016-02-18

Accepted: 2016-04-12

Published Online: 2016-09-18

Published in Print: 2016-12-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2016-0008.

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© 2016 Danijela Šuput et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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