Characterization of Starch Edible Films with Different Essential Oils Addition
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 increa...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0008/pjfns-2016-0008.xml?format=INT |
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| _version_ | 1832569311371198464 |
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| author | Šuput Danijela Lazić Vera Pezo Lato Markov Siniša Vaštag Žužana Popović Ljiljana Radulović Aleksandra Ostojić Sanja Zlatanović Snežana Popović Senka |
| author_facet | Šuput Danijela Lazić Vera Pezo Lato Markov Siniša Vaštag Žužana Popović Ljiljana Radulović Aleksandra Ostojić Sanja Zlatanović Snežana Popović Senka |
| author_sort | Šuput Danijela |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1ebc11346f5746c1945fac831e98d5db |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1ebc11346f5746c1945fac831e98d5db2025-02-02T22:05:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166427728610.1515/pjfns-2016-0008pjfns-2016-0008Characterization of Starch Edible Films with Different Essential Oils AdditionŠuput Danijela0Lazić Vera1Pezo Lato2Markov Siniša3Vaštag Žužana4Popović Ljiljana5Radulović Aleksandra6Ostojić Sanja7Zlatanović Snežana8Popović Senka9Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, SerbiaInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, SerbiaInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12, 11000, Belgrade, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, SerbiaThis 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.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0008/pjfns-2016-0008.xml?format=INTbio-filmessential oilsstarch |
| spellingShingle | Šuput Danijela Lazić Vera Pezo Lato Markov Siniša Vaštag Žužana Popović Ljiljana Radulović Aleksandra Ostojić Sanja Zlatanović Snežana Popović Senka Characterization of Starch Edible Films with Different Essential Oils Addition Polish Journal of Food and Nutrition Sciences bio-film essential oils starch |
| title | Characterization of Starch Edible Films with Different Essential Oils Addition |
| title_full | Characterization of Starch Edible Films with Different Essential Oils Addition |
| title_fullStr | Characterization of Starch Edible Films with Different Essential Oils Addition |
| title_full_unstemmed | Characterization of Starch Edible Films with Different Essential Oils Addition |
| title_short | Characterization of Starch Edible Films with Different Essential Oils Addition |
| title_sort | characterization of starch edible films with different essential oils addition |
| topic | bio-film essential oils starch |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0008/pjfns-2016-0008.xml?format=INT |
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