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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.
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 StyleMia 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 StyleMia 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.
The aim of this work was to study the effect of adding red prickly pear, as wasted source of antioxidants on various characteristics of novel functional (antioxidant) chitosan and pectin film formulations. Four types of prickly pear material were used: fruit pulp or peel, as powdered extracts and as aqueous extracts. Prickly pear peel extract was shown to possess higher antioxidant properties than fruit pulp. The antioxidant power of extracts was pretty high, around 1000 mgAAE∙100 g−1 for extract and that of all films around 100 mgAAE∙100 g−1 for films. Even though some changes in thickness, moisture content, water solubility, oxygen permeability and water vapor permeability of films occurred after the addition of aqueous extracts, the most significant were observed in samples produced with powdered extracts, which led to the significant mechanical failures. Chitosan films had yellow orange taints, while pectin films had rose violet taints. FTIR analysis did not reveal important structural changes. Good antioxidant capacity with unchanged physico-chemical properties, when compared to clean chitosan or pectin, suggested about the possibility of use of novel bio-based prickly pear agricultural waste formulations for potential food packaging applications.
M. Kurek; N. Benbettaieb; M. Ščetar; E. Chaudy; I. Elez-Garofulić; M. Repajić; D. Klepac; S. Valić; F. Debeaufort; K. Galić. Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste. Food Bioscience 2021, 41, 100980 .
AMA StyleM. Kurek, N. Benbettaieb, M. Ščetar, E. Chaudy, I. Elez-Garofulić, M. Repajić, D. Klepac, S. Valić, F. Debeaufort, K. Galić. Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste. Food Bioscience. 2021; 41 ():100980.
Chicago/Turabian StyleM. Kurek; N. Benbettaieb; M. Ščetar; E. Chaudy; I. Elez-Garofulić; M. Repajić; D. Klepac; S. Valić; F. Debeaufort; K. Galić. 2021. "Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste." Food Bioscience 41, no. : 100980.
This work aimed to develop novel food packaging materials following eco-friendly concept. Chitosan (CS) and carboxymethyl cellulose (CMC) based films were developed with blueberry (B) and red grape skin pomace extracts (P) rich in antioxidants at different concentrations (1, 2 and 4% w/v). Physico-chemical (thickness, oxygen and water vapour permeability, solubility and moisture content) and antioxidant film properties and activities were determined. Adjustments in film formulations and quantity of plasticizer were done in order to obtain smooth films that are easy to manipulate and without cracks and mechanical failures. The extract of blueberry had higher levels of total phenolics, however films had lower antioxidant activity compared to red grape skin extracts, and the CMC resulted in more active films in the three concentrations of bioactives incorporation tested. On the other hand, with the extract of grape skin that had lower content of total phenolics, the films presented greater antioxidant activity, and the CS matrix, in general, showed more active efficacy. Both matrices showed antioxidant activities directly proportional to total phenolic contents incorporated into the films, being more effective those of CS containing 4% red grape skin pomace extract. The addition of red grape skin extracts increased oxygen permeability for 3 orders of magnitude in CMC films while it didn’t influence OTR in CS films expect for 4% extract. Similarly, addition of blueberry extract significantly increased OTR only in 4% CMC films and one order of magnitude in CS films. The addition of extracts slightly changed WVP of control films.
Mia Kurek; Lucija Hlupić; Ivona Elez Garofulić; Emilie Descours; Mario Ščetar; Kata Galić. Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin. Food Packaging and Shelf Life 2019, 20, 100315 .
AMA StyleMia Kurek, Lucija Hlupić, Ivona Elez Garofulić, Emilie Descours, Mario Ščetar, Kata Galić. Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin. Food Packaging and Shelf Life. 2019; 20 ():100315.
Chicago/Turabian StyleMia Kurek; Lucija Hlupić; Ivona Elez Garofulić; Emilie Descours; Mario Ščetar; Kata Galić. 2019. "Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin." Food Packaging and Shelf Life 20, no. : 100315.
Chitosan based smart films are developed using blueberry and blackberry pomace extracts as active agents at different concentrations (1, 2 and 4% w/v). The whole concept of film production can be considered as eco-friendly contributing to the reduction of generally wasted material, fruit pomace. Blueberry and blackberry pomace showed excellent antioxidant potential that was not diminished after the film production. Chitosan matrix was not significantly changed to influence permeability to oxygen and mechanical properties, while water vapour permeability slightly decreased. Only the film stiffness increased with the addition of extract. Visible and significant colour changes of dry pH indicator films occurred with changing pH. The film colour was visibly transformed from pale yellow for control film, to blue-green and purple (with negative and positive a* values, respectively) with the addition of blueberry and blackberry pomace extracts, respectively. With changing pH from 2 to 10, films with blueberry changed from rose to blue green and with blackberry from red to dark violet. The most significant change was observed in the pH range from 4 to 7 that is important for determination of pH change due to the food spoilage in real foodstuff. Blackberry pomace extract had 4× more polyphenols than blueberry one. As expected, when extracts were added to chitosan films an increase in polyphenol content was also determined and antioxidant activity significantly increased. Films with blackberry pomace extract showed the highest antioxidant capacity probably due to the fact that already pure blackberry pomace extract was better antioxidant than the blueberry one. This result pointed high antioxidant activity of all produced films.
Mia Kurek; Ivona Elez Garofulić; Marina Tranfić Bakić; Mario Scetar; Verica Dragović Uzelac; Kata Galić. Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants. Food Hydrocolloids 2018, 84, 238 -246.
AMA StyleMia Kurek, Ivona Elez Garofulić, Marina Tranfić Bakić, Mario Scetar, Verica Dragović Uzelac, Kata Galić. Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants. Food Hydrocolloids. 2018; 84 ():238-246.
Chicago/Turabian StyleMia Kurek; Ivona Elez Garofulić; Marina Tranfić Bakić; Mario Scetar; Verica Dragović Uzelac; Kata Galić. 2018. "Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants." Food Hydrocolloids 84, no. : 238-246.
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
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 StyleMario 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 StyleMario 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.
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.
Kata Galić; Mia Kurek; Mario Scetar. Barrier Properties of Plastic Polymers. Reference Module in Food Science 2017, 1 .
AMA StyleKata Galić, Mia Kurek, Mario Scetar. Barrier Properties of Plastic Polymers. Reference Module in Food Science. 2017; ():1.
Chicago/Turabian StyleKata Galić; Mia Kurek; Mario Scetar. 2017. "Barrier Properties of Plastic Polymers." Reference Module in Food Science , no. : 1.
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.
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 StyleMia 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 StyleMia 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.
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 StyleDamir 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 StyleDamir 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.
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 StyleMia 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 StyleMia 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.
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 StyleMia 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 StyleMia 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.
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.
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 StyleMia 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 StyleMia 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.
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.
Kata Galić; Mario Scetar; Mia Kurek. The benefits of processing and packaging. Trends in Food Science & Technology 2011, 22, 127 -137.
AMA StyleKata Galić, Mario Scetar, Mia Kurek. The benefits of processing and packaging. Trends in Food Science & Technology. 2011; 22 (2-3):127-137.
Chicago/Turabian StyleKata Galić; Mario Scetar; Mia Kurek. 2011. "The benefits of processing and packaging." Trends in Food Science & Technology 22, no. 2-3: 127-137.