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Kata Galić
Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

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Journal article
Published: 28 April 2021 in Molecules
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Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

ACS Style

Mia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021, 26, 2569 .

AMA Style

Mia Kurek, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort, Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules. 2021; 26 (9):2569.

Chicago/Turabian Style

Mia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. 2021. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules 26, no. 9: 2569.

Book chapter
Published: 22 November 2017 in Novel Postharvest Treatments of Fresh Produce
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ACS Style

Mario Ščetar; Kata Galić. A Perspective on Fruit and Vegetable Packaging. Novel Postharvest Treatments of Fresh Produce 2017, 481 -530.

AMA Style

Mario Ščetar, Kata Galić. A Perspective on Fruit and Vegetable Packaging. Novel Postharvest Treatments of Fresh Produce. 2017; ():481-530.

Chicago/Turabian Style

Mario Ščetar; Kata Galić. 2017. "A Perspective on Fruit and Vegetable Packaging." Novel Postharvest Treatments of Fresh Produce , no. : 481-530.

Article
Published: 31 July 2017 in Polymer International
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Investigation was focused on the impact of high power ultrasound (HPUS), also called thermosonication, on the oxygen permeation properties (permeability, solubility and diffusion coefficients) of barrier films aimed for food packaging. For this purpose, biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) were used. The physical–chemical profile of the samples was determined using goniometry. There is a significant impact only of extreme HPUS conditions (the longest time and the highest amplitude) on the permeability, solubility and diffusion coefficients of oxygen through the BOPP films. The highest influence on the oxygen permeability in both investigated BOPP samples involved an HPUS with an amplitude of 100% during a 6 min treatment. However, BOPP samples showed different sensitivities at lower HPUS treatments. © 2017 Society of Chemical Industry

ACS Style

Mario Ščetar; Mia Kurek; Anet Režek Jambrak; Frédéric Debeaufort; Kata Galić. Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features. Polymer International 2017, 66, 1572 -1578.

AMA Style

Mario Ščetar, Mia Kurek, Anet Režek Jambrak, Frédéric Debeaufort, Kata Galić. Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features. Polymer International. 2017; 66 (11):1572-1578.

Chicago/Turabian Style

Mario Ščetar; Mia Kurek; Anet Režek Jambrak; Frédéric Debeaufort; Kata Galić. 2017. "Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features." Polymer International 66, no. 11: 1572-1578.

Book chapter
Published: 01 January 2017 in Reference Module in Food Science
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The barrier property of a plastic polymer is a measure of its ability to permit the transfer of permeants such as gases, water vapor and aromas. Barrier polymers are often multiple layer laminates composed of a water vapor and gas barrier layer, a heat sealable layer and a structural or protective layer. As barriers they separate food from the external environment and limit the movement of permeants such as gases, vapors and aromas. Physical factors such as temperature, humidity, polymer orientation, and cross-linking can affect the barrier properties of a polymer. Knowledge of the barrier properties of plastic polymers is crucial for the design of food packaging that will deliver the desired shelf life.

ACS Style

Kata Galić; Mia Kurek; Mario Scetar. Barrier Properties of Plastic Polymers. Reference Module in Food Science 2017, 1 .

AMA Style

Kata Galić, Mia Kurek, Mario Scetar. Barrier Properties of Plastic Polymers. Reference Module in Food Science. 2017; ():1.

Chicago/Turabian Style

Kata Galić; Mia Kurek; Mario Scetar. 2017. "Barrier Properties of Plastic Polymers." Reference Module in Food Science , no. : 1.

Journal article
Published: 01 April 2014 in Radiation Physics and Chemistry
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ACS Style

Damir Klepac; Mario Scetar; Goran Baranović; Kata Galić; Srećko Valić. Influence of high doses γ-irradiation on oxygen permeability of linear low-density polyethylene and cast polypropylene films. Radiation Physics and Chemistry 2014, 97, 304 -312.

AMA Style

Damir Klepac, Mario Scetar, Goran Baranović, Kata Galić, Srećko Valić. Influence of high doses γ-irradiation on oxygen permeability of linear low-density polyethylene and cast polypropylene films. Radiation Physics and Chemistry. 2014; 97 ():304-312.

Chicago/Turabian Style

Damir Klepac; Mario Scetar; Goran Baranović; Kata Galić; Srećko Valić. 2014. "Influence of high doses γ-irradiation on oxygen permeability of linear low-density polyethylene and cast polypropylene films." Radiation Physics and Chemistry 97, no. : 304-312.

Journal article
Published: 07 December 2012 in Food Control
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Chitosan-based packaging films were investigated for antimicrobial efficiency against food spoilage microorganisms through headspace technique. Five chitosan based films containing carvacrol with known mass partition coefficient (Kmass) in the range from 10−4 to 10−8 were produced and their antimicrobial activity was evaluated. Bacillus subtilis, Escherichia coli, Listeria innocua and Salmonella enteritidis were exposed to active films either just after inoculation or just after an incubation phase. When tests were made at inoculation time for carvacrol concentration of 3.13 × 10−8 g mL−1 and low Kmass, films revealed antimicrobial efficiency against all tested microorganisms. When already grown colonies were exposed to films, those with lower Kmass displayed moderate inhibitory action against tested Gram-negative and strong efficiency against tested Gram-positive bacteria. From all results, the minimal vapour inhibitory concentration was considered as 4.62 × 10−8 g mL−1 (Kmass = 1.13 × 10−6) for B. subtilis, E. coli and L. innocua, 1.08 × 10−7 g mL−1 (Kmass = 1.01 × 10−4) for S. enteritidis. Films with the carvacrol vapour concentrations of 4.62 × 10−8 g mL−1 and 6.41 × 10−8 g mL−1 had strong antimicrobial effect at t0 and t1 except for S. enteritidis that was the most resistant bacterium. Concentration of 3.13 × 10−8 g mL−1 was efficient at t0 but not at t1. Concentration of 6.28 × 10−9 g mL−1 did not have any antimicrobial effect against all tested microorganisms, both at t0 and t1. Lag phase, doubling time of bacteria and concentration of released volatile compounds are key factors of antimicrobial efficacy. Antimicrobial tests and observations permitted a comparison of bioactivity potential of the activated chitosan films and the examination of the relationship between the antimicrobial properties and the mass partition coefficient.

ACS Style

Mia Kurek; Sylvie Moundanga; Coralie Favier; Kata Galić; Frédéric Debeaufort. Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging. Food Control 2012, 32, 168 -175.

AMA Style

Mia Kurek, Sylvie Moundanga, Coralie Favier, Kata Galić, Frédéric Debeaufort. Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging. Food Control. 2012; 32 (1):168-175.

Chicago/Turabian Style

Mia Kurek; Sylvie Moundanga; Coralie Favier; Kata Galić; Frédéric Debeaufort. 2012. "Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging." Food Control 32, no. 1: 168-175.

Journal article
Published: 28 August 2012 in Polymer International
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ACS Style

Damir Klepac; Mario Ščetar; Mia Kurek; Peter E. Mallon; Adriaan S. Luyt; Kata Galić; Srećko Valić. Oxygen permeability, electron spin resonance, differential scanning calorimetry and positron annihilation lifetime spectroscopy studies of uniaxially deformed linear low-density polyethylene film. Polymer International 2012, 62, 474 -481.

AMA Style

Damir Klepac, Mario Ščetar, Mia Kurek, Peter E. Mallon, Adriaan S. Luyt, Kata Galić, Srećko Valić. Oxygen permeability, electron spin resonance, differential scanning calorimetry and positron annihilation lifetime spectroscopy studies of uniaxially deformed linear low-density polyethylene film. Polymer International. 2012; 62 (3):474-481.

Chicago/Turabian Style

Damir Klepac; Mario Ščetar; Mia Kurek; Peter E. Mallon; Adriaan S. Luyt; Kata Galić; Srećko Valić. 2012. "Oxygen permeability, electron spin resonance, differential scanning calorimetry and positron annihilation lifetime spectroscopy studies of uniaxially deformed linear low-density polyethylene film." Polymer International 62, no. 3: 474-481.

Journal article
Published: 01 June 2012 in Journal of Membrane Science
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ACS Style

Mia Kurek; Mario Scetar; Andree Voilley; Kata Galić; Frédéric Debeaufort. Barrier properties of chitosan coated polyethylene. Journal of Membrane Science 2012, 403-404, 162 -168.

AMA Style

Mia Kurek, Mario Scetar, Andree Voilley, Kata Galić, Frédéric Debeaufort. Barrier properties of chitosan coated polyethylene. Journal of Membrane Science. 2012; 403-404 ():162-168.

Chicago/Turabian Style

Mia Kurek; Mario Scetar; Andree Voilley; Kata Galić; Frédéric Debeaufort. 2012. "Barrier properties of chitosan coated polyethylene." Journal of Membrane Science 403-404, no. : 162-168.

Journal article
Published: 01 April 2012 in Carbohydrate Polymers
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ACS Style

Mia Kurek; Emilie Descours; Kata Galic; Andree Voilley; Frederic Debeaufort. How composition and process parameters affect volatile active compounds in biopolymer films. Carbohydrate Polymers 2012, 88, 646 -656.

AMA Style

Mia Kurek, Emilie Descours, Kata Galic, Andree Voilley, Frederic Debeaufort. How composition and process parameters affect volatile active compounds in biopolymer films. Carbohydrate Polymers. 2012; 88 (2):646-656.

Chicago/Turabian Style

Mia Kurek; Emilie Descours; Kata Galic; Andree Voilley; Frederic Debeaufort. 2012. "How composition and process parameters affect volatile active compounds in biopolymer films." Carbohydrate Polymers 88, no. 2: 646-656.

Journal article
Published: 05 May 2011 in Polymer Bulletin
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In this research, linear low-density polyethylene (PE-LLD), cast polypropylene (PPcast), and bioriented coextruded polypropylene (BOPP) were used as polymeric materials. Permeability, diffusivity, and solubility of N2, O2, and CO2 through above polymers were obtained at different temperatures. The structure and thermal–mechanical features of the films were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The permeability, diffusivity, solubility, and their temperature dependency were studied by correlations with gas molecule properties. The highest permeation coefficients (>3.8 × 10−8 cm3 cm−1 s−1 bar−1) are obtained for PPcast at 60 °C. Activation energy for permeation follows the sequence: N2 > O2 > CO2 for PE-LLD and PPcast. On the other hand, the diffusion activation energy follows the order: O2 > CO2 > N2 and N2 > CO2 > O2 for PE-LLD and PPcast, respectively. In the case of BOPP, activation energy follows the sequence: O2 > CO2 > N2; CO2 > N2 > O2; and O2 > CO2 > N2 for permeation, diffusion, and heat of sorption, respectively.

ACS Style

Mia Kurek; Damir Klepac; Mario Ščetar; Kata Galić; Srećko Valić; Yong Liu; Weimin Yang. Gas barrier and morphology characteristics of linear low-density polyethylene and two different polypropylene films. Polymer Bulletin 2011, 67, 1293 -1309.

AMA Style

Mia Kurek, Damir Klepac, Mario Ščetar, Kata Galić, Srećko Valić, Yong Liu, Weimin Yang. Gas barrier and morphology characteristics of linear low-density polyethylene and two different polypropylene films. Polymer Bulletin. 2011; 67 (7):1293-1309.

Chicago/Turabian Style

Mia Kurek; Damir Klepac; Mario Ščetar; Kata Galić; Srećko Valić; Yong Liu; Weimin Yang. 2011. "Gas barrier and morphology characteristics of linear low-density polyethylene and two different polypropylene films." Polymer Bulletin 67, no. 7: 1293-1309.

Review article
Published: 31 March 2011 in Trends in Food Science & Technology
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Food processing and preservation are generic terms that cover all aspects of extending the shelf life of foods. A number of novel thermal and non-thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.

ACS Style

Kata Galić; Mario Scetar; Mia Kurek. The benefits of processing and packaging. Trends in Food Science & Technology 2011, 22, 127 -137.

AMA Style

Kata Galić, Mario Scetar, Mia Kurek. The benefits of processing and packaging. Trends in Food Science & Technology. 2011; 22 (2-3):127-137.

Chicago/Turabian Style

Kata Galić; Mario Scetar; Mia Kurek. 2011. "The benefits of processing and packaging." Trends in Food Science & Technology 22, no. 2-3: 127-137.

Comparative study
Published: 24 March 2011 in Food Science and Technology International
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Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N2 and 30% CO2, a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, aw), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 °C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 °C.

ACS Style

I. Tovunac; K. Galić; T. Prpić; S. Jurić. Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition. Food Science and Technology International 2011, 17, 167 -175.

AMA Style

I. Tovunac, K. Galić, T. Prpić, S. Jurić. Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition. Food Science and Technology International. 2011; 17 (2):167-175.

Chicago/Turabian Style

I. Tovunac; K. Galić; T. Prpić; S. Jurić. 2011. "Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition." Food Science and Technology International 17, no. 2: 167-175.

Review
Published: 27 April 2009 in Critical Reviews in Food Science and Nutrition
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Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

ACS Style

K. Galic; D. Ćurić; Domagoj Gabric. Shelf Life of Packaged Bakery Goods—A Review. Critical Reviews in Food Science and Nutrition 2009, 49, 405 -426.

AMA Style

K. Galic, D. Ćurić, Domagoj Gabric. Shelf Life of Packaged Bakery Goods—A Review. Critical Reviews in Food Science and Nutrition. 2009; 49 (5):405-426.

Chicago/Turabian Style

K. Galic; D. Ćurić; Domagoj Gabric. 2009. "Shelf Life of Packaged Bakery Goods—A Review." Critical Reviews in Food Science and Nutrition 49, no. 5: 405-426.

Journal article
Published: 01 July 2007 in Journal of Plastic Film & Sheeting
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The permeance of carbon dioxide, oxygen, nitrogen, and air through commercial polymers based on polyethylene (PE), biaxially oriented polypropylene (BOPP), and polyamide (PA) used for food packaging is reported. The influence of temperature (from 10 to 60°C) and crease stress cycles (30, 50, 70, and 110) on gas permeance is also analyzed. Generally, the highest changes in gas permeance changes with increased stress cycles are observed with films having a metallized layer in the structure, namely BOPPcoex/BOPPcoex.met and, to a lesser extent, BOPPcoex.met/PE laminate. The lowest crease stress influence on barrier properties is obtained for PE film. In this case, the highest activation energy for the permeability coefficient (P) is obtained. Normal progressions of activation energies for P are: N2 = Air>CO 2>O2.

ACS Style

Saša Mrkić; Kata Galić; Marica Ivanković. Effect of Temperature and Mechanical Stress on Barrier Properties of Polymeric Films Used for Food Packaging. Journal of Plastic Film & Sheeting 2007, 23, 239 -256.

AMA Style

Saša Mrkić, Kata Galić, Marica Ivanković. Effect of Temperature and Mechanical Stress on Barrier Properties of Polymeric Films Used for Food Packaging. Journal of Plastic Film & Sheeting. 2007; 23 (3):239-256.

Chicago/Turabian Style

Saša Mrkić; Kata Galić; Marica Ivanković. 2007. "Effect of Temperature and Mechanical Stress on Barrier Properties of Polymeric Films Used for Food Packaging." Journal of Plastic Film & Sheeting 23, no. 3: 239-256.

Journal article
Published: 01 January 2005 in Journal of Applied Polymer Science
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ACS Style

Saša Mrkić; Kata Galić; Marica Ivankovic; Sandra Hamin; Nada Ciković. Gas transport and thermal characterization of mono- and di-polyethylene films used for food packaging. Journal of Applied Polymer Science 2005, 99, 1590 -1599.

AMA Style

Saša Mrkić, Kata Galić, Marica Ivankovic, Sandra Hamin, Nada Ciković. Gas transport and thermal characterization of mono- and di-polyethylene films used for food packaging. Journal of Applied Polymer Science. 2005; 99 (4):1590-1599.

Chicago/Turabian Style

Saša Mrkić; Kata Galić; Marica Ivankovic; Sandra Hamin; Nada Ciković. 2005. "Gas transport and thermal characterization of mono- and di-polyethylene films used for food packaging." Journal of Applied Polymer Science 99, no. 4: 1590-1599.