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Due to factors such as cultivar, fertilization, maturation or climate conditions, as well as the date of their harvest, chokeberries (Aronia melanocarpa) differ in their content of minerals, vitamins, carbohydrates, amino acids, organic acids, fats, aroma compounds and especially polyphenols, substances exerting a beneficial impact on health. The total content of the most important ingredients, polyphenolic compounds, influence many proven chokeberry activities like antioxidative, anti-inflammatory, hypotensive, antiviral, anticancer, antiplatelet, antidiabetic and antiatherosclerotic, respectively. Polyphenolic compounds such as anthocyanins, flavonoids, procyanidins and phenolic acids in different rates and amounts are responsible for all mentioned activities. In the human body, they undergo different biotransformative processes strengthening their bioactivity inside and outside cells. The popularity of chokeberry has been significant lately because of its effects on human health and not just because of its nutritional value. The main interest in this review has been refocused on the chokeberry benefits to human health, nutritional contribution of its components, particularly polyphenolic compounds, and its physiological effects.
Tomislav Jurendić; Mario Ščetar. Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review. Antioxidants 2021, 10, 1052 .
AMA StyleTomislav Jurendić, Mario Ščetar. Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review. Antioxidants. 2021; 10 (7):1052.
Chicago/Turabian StyleTomislav Jurendić; Mario Ščetar. 2021. "Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review." Antioxidants 10, no. 7: 1052.
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 study was to investigate the permeability properties of synthetic polymeric materials and their influence on the quality of packed chilled pork. Barrier properties of biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex), were tested on three gases: oxygen, carbon dioxide and nitrogen at different temperatures: 4 °C, 20 °C, 40 °C and 60 °C. Coefficients of permeability, diffusion and solubility were determined. The quality parameters of vacuum packed fresh chilled pork stored under controlled temperature over a 21-day period were evaluated with physico-chemical, sensory and microbiological analyses. Results showed that BOPPAcPVDC film provided better protection for fresh pork than BOPPcoex film in terms of physico-chemical, sensory and microbiological attributes, due to its greater barrier behaviour, with smaller permeance data (q) (0.98 to 324 cm3/m2 · d · bar) for BOPPAcPVDC, compared to BOPPcoex (227 to 6200 cm3/m2 · d · bar), in the temperature range from 4 °C to 60 °C (p < .001). The shelf life of fresh pork packed in this film was doubled, from 7 to 14 days.
Davor Daniloski; Anka Trajkovska Petkoska; Kata Galić; Mario Scetar; Mia Kurek; Rozita Vaskoska; Tatjana Kalevska; Daniela Nikolovska Nedelkoska. The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat. Meat Science 2019, 158, 107880 .
AMA StyleDavor Daniloski, Anka Trajkovska Petkoska, Kata Galić, Mario Scetar, Mia Kurek, Rozita Vaskoska, Tatjana Kalevska, Daniela Nikolovska Nedelkoska. The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat. Meat Science. 2019; 158 ():107880.
Chicago/Turabian StyleDavor Daniloski; Anka Trajkovska Petkoska; Kata Galić; Mario Scetar; Mia Kurek; Rozita Vaskoska; Tatjana Kalevska; Daniela Nikolovska Nedelkoska. 2019. "The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat." Meat Science 158, no. : 107880.
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.
Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.
Mario Ščetar; Kata Galić; Rajka Božanić; Katarina Lisak Jakopović; Mia Kurek; Irena Barukčić. Packaging perspective of milk and dairy products. Mljekarstvo 2019, 69, 3 -20.
AMA StyleMario Ščetar, Kata Galić, Rajka Božanić, Katarina Lisak Jakopović, Mia Kurek, Irena Barukčić. Packaging perspective of milk and dairy products. Mljekarstvo. 2019; 69 (1):3-20.
Chicago/Turabian StyleMario Ščetar; Kata Galić; Rajka Božanić; Katarina Lisak Jakopović; Mia Kurek; Irena Barukčić. 2019. "Packaging perspective of milk and dairy products." Mljekarstvo 69, no. 1: 3-20.
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.
Biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) films have been treated with high power ultrasound (HPUS) while submerged in water. Polymer structure and the surface morphology changes were noticed, and obtained results were correlated with the physical properties of tested materials. In anticipation of sonochemically enhanced reactions, physical–chemical profile of film samples was determined using thermogravimetric analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, UV spectrophotometry and environmental scanning electron microscopy. HPUS-treated samples showed better thermal stability than untreated ones. BOPPAcPVDC samples sonicated for a period of 2 and 6 min and amplitudes 50 and 100% showed higher thermal stability as compared to the untreated one. BOPPcoex film surface change occurred after ultrasonic treatment of 6 min and 100% amplitude which was also attributed to the phenomenon of formation of crystalline cluster on the film surface. The implications of the results are used as possibility of HPUS treatment of packaged food.
Mario Ščetar; Mia Kurek; Anet Režek Jambrak; Frédéric Debeaufort; Kata Galić. Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features. Polymer Bulletin 2018, 76, 1007 -1021.
AMA StyleMario Ščetar, Mia Kurek, Anet Režek Jambrak, Frédéric Debeaufort, Kata Galić. Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features. Polymer Bulletin. 2018; 76 (2):1007-1021.
Chicago/Turabian StyleMario Ščetar; Mia Kurek; Anet Režek Jambrak; Frédéric Debeaufort; Kata Galić. 2018. "Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features." Polymer Bulletin 76, no. 2: 1007-1021.
This investigation was focused on the influence of long-living neutral reactive oxygen species on the physico-chemical properties of acryl-coated polypropylene foils for food packaging. Reactive species were formed by passing molecular oxygen through a microwave discharge and leaking it to a processing chamber of a volume of 30 L, which was pumped by a rotary pump. The density of neutral O-atoms in the chamber was tuned by adjustment of both the effective pumping speed and the oxygen leak rate. The O-atom density was measured with a catalytic probe and was between 3 × 1018 and 5 × 1019 m−3. Commercial foils of biaxially oriented polypropylene (BOPP) coated with acrylic/ poly(vinylidene chloride) (AcPVDC) were mounted in the chamber and treated at room temperature by O atoms at various conditions, with the fluence between 1 × 1021 and 3 × 1024 m−2. The evolution of the surface wettability versus the fluence was determined by water contact angle (WCA) measurements, the formation of functional groups by X-ray photoelectron spectroscopy (XPS), and the morphology by atomic force microscopy (AFM). The WCA dropped from the initial 75° to approximately 40° after the fluence of a few 1022 m−2 and remained unchanged thereafter, except for fluences above 1024 m−2, where the WCA dropped to approximately 30°. XPS and AFM results allowed for drawing correlations between the wettability, surface composition, and morphology.
Tomislava Vukušić; Alenka Vesel; Matej Holc; Mario Ščetar; Anet Režek Jambrak; Miran Mozetič. Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma. Materials 2018, 11, 372 .
AMA StyleTomislava Vukušić, Alenka Vesel, Matej Holc, Mario Ščetar, Anet Režek Jambrak, Miran Mozetič. Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma. Materials. 2018; 11 (3):372.
Chicago/Turabian StyleTomislava Vukušić; Alenka Vesel; Matej Holc; Mario Ščetar; Anet Režek Jambrak; Miran Mozetič. 2018. "Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma." Materials 11, no. 3: 372.
Mario Ščetar; Kata Galić. A Perspective on Fruit and Vegetable Packaging. Novel Postharvest Treatments of Fresh Produce 2017, 481 -530.
AMA StyleMario Ščetar, Kata Galić. A Perspective on Fruit and Vegetable Packaging. Novel Postharvest Treatments of Fresh Produce. 2017; ():481-530.
Chicago/Turabian StyleMario Ščetar; Kata Galić. 2017. "A Perspective on Fruit and Vegetable Packaging." Novel Postharvest Treatments of Fresh Produce , no. : 481-530.
Mia Kurek; Mario Scetar; Kata Galić. Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids 2017, 71, 225 -235.
AMA StyleMia Kurek, Mario Scetar, Kata Galić. Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids. 2017; 71 ():225-235.
Chicago/Turabian StyleMia Kurek; Mario Scetar; Kata Galić. 2017. "Edible coatings minimize fat uptake in deep fat fried products: A review." Food Hydrocolloids 71, no. : 225-235.
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.
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging.
Dubravka Novotni; Ivna Vrana Špoljarić; Saša Drakula; Nikolina Čukelj; Bojana Voučko; Mario Ščetar; Kata Galić; Duška Ćurić. Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread. Food Technology and Biotechnology 2017, 55, 464 -474.
AMA StyleDubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić. Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread. Food Technology and Biotechnology. 2017; 55 (4):464-474.
Chicago/Turabian StyleDubravka Novotni; Ivna Vrana Špoljarić; Saša Drakula; Nikolina Čukelj; Bojana Voučko; Mario Ščetar; Kata Galić; Duška Ćurić. 2017. "Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread." Food Technology and Biotechnology 55, no. 4: 464-474.
Low-density polyethylene is a classic material used for food packaging due to its numerous advantages, but low oxygen barrier property is its main weakness. To improve permeability properties, double-layered polyethylene/polycaprolactone (PE/PCL) films were prepared with the addition of zeolite or/and magnetite in PCL layer. Zeolite and magnetite nanoparticles were added as the modifiers in PCL film, as they slow down the process of oxygen permeability. For the multicomponent materials of great importance is matrix-filler interaction that result in better dispersion of particles in the matrix and greater adhesion. The consequence of nanoparticle usage is development of new formulation strategies for composites which have potential applications in various types of packaging (dried food, frozen food, etc.). Particularly important for the double-layered films is good adhesion between two layeres of films as they can easily separate under the mechanical stress. Food packaging, except good barrier, is needed to have good thermal and mechanical properties because they have to be flexible and endure the higher temperatures, like sterilization, etc. For the studied samples, oxygen permeability parameters were analyzed but also thermal and mechanical properties were determined. It is found that thermal stability and mechanical properties of double-layered films compared to PE film alone were improved, especially for the samples when zeolite is modified with magnetite. Oxygen barrier performance in modified PE/PCL samples was improved, as it can be seen in sample with higher content of magnetite in zeolite.
Ana Rešček; Zvonimir Katančić; Ljerka Kratofil Krehula; Mario Ščetar; Kata Galić; Zlata Hrnjak-Murgić. Development of Double-Layered PE/PCL Films for Food Packaging Modified with Zeolite and Magnetite Nanoparticles. Advances in Polymer Technology 2016, 37, 837 -842.
AMA StyleAna Rešček, Zvonimir Katančić, Ljerka Kratofil Krehula, Mario Ščetar, Kata Galić, Zlata Hrnjak-Murgić. Development of Double-Layered PE/PCL Films for Food Packaging Modified with Zeolite and Magnetite Nanoparticles. Advances in Polymer Technology. 2016; 37 (3):837-842.
Chicago/Turabian StyleAna Rešček; Zvonimir Katančić; Ljerka Kratofil Krehula; Mario Ščetar; Kata Galić; Zlata Hrnjak-Murgić. 2016. "Development of Double-Layered PE/PCL Films for Food Packaging Modified with Zeolite and Magnetite Nanoparticles." Advances in Polymer Technology 37, no. 3: 837-842.
Polyethylene (PE) was modified and prepared as double-layer polyethylene/polycaprolactone (PE/PCL) film. Magnetite and casein were added to the PCL-coating film to improve barrier properties and prevent destruction of basic structure of primary polymer PE. Significant improvements were observed with regards to mechanical (tensile strength, elongation at break) and thermal properties, while barrier (O2 permeability) properties were slightly improved. Overall migration values into acetic acid were lower (from 1 to 4.6 mg/dm2) than the upper limit set by the legislation. Specific migration of iron in PE/PCL-Fe samples is also below (µg/L) specific migration limit value set by the legislation (mg/kg).
Ana Rešček; Mario Ščetar; Zlata Hrnjak-Murgić; Nino Dimitrov; Kata Galić. Polyethylene/Polycaprolactone Nanocomposite Films for Food Packaging Modified with Magnetite and Casein: Oxygen Barrier, Mechanical, and Thermal Properties. Polymer-Plastics Technology and Engineering 2016, 55, 1450 -1459.
AMA StyleAna Rešček, Mario Ščetar, Zlata Hrnjak-Murgić, Nino Dimitrov, Kata Galić. Polyethylene/Polycaprolactone Nanocomposite Films for Food Packaging Modified with Magnetite and Casein: Oxygen Barrier, Mechanical, and Thermal Properties. Polymer-Plastics Technology and Engineering. 2016; 55 (14):1450-1459.
Chicago/Turabian StyleAna Rešček; Mario Ščetar; Zlata Hrnjak-Murgić; Nino Dimitrov; Kata Galić. 2016. "Polyethylene/Polycaprolactone Nanocomposite Films for Food Packaging Modified with Magnetite and Casein: Oxygen Barrier, Mechanical, and Thermal Properties." Polymer-Plastics Technology and Engineering 55, no. 14: 1450-1459.
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 StyleDamir 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 StyleDamir 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.
Requirements for adequate permeability of polymeric materials to gases and vapors, good barrier and mechanical properties of polymers have boosted interest in developing new strategies to improve these properties. Research and development in polymeric materials coupled with appropriate filler, matrix-filler interaction and new formulation strategies to develop composites have potential applications in various types of packaging (agricultural produce, dried food, frozen food etc.). In this study, LDPE composites containing various types of fillers (zeolite TMAZ 7, nanoclay Cloisite 20A and precipitated calcium carbonate, CaCO3) were prepared using extrusion/injection molding. The microstructural and morphological changes as well as mechanical features of samples were characterized by scanning electronic microscopy and by tensile tests. The thermal degradation of LDPE composites was studied using thermogravimetric analysis. Barrier properties (permeability, the diffusion and the solubility constant) in modified LDPE samples were determined. It is found that used minor clay concentration is already very effective for achievement of good morphology. In the presence of nanoparticles, at lower content, the value of oxygen permeability of LDPE decreases. Also, the results have revealed that the samples containing fillers have increased thermal stability in comparison to pure LDPE.
Anita Ptiček Siročić; Ana Rešček; Mario Scetar; Ljerka Kratofil Krehula; Zlata Hrnjak-Murgić. Development of low density polyethylene nanocomposites films for packaging. Polymer Bulletin 2013, 71, 705 -717.
AMA StyleAnita Ptiček Siročić, Ana Rešček, Mario Scetar, Ljerka Kratofil Krehula, Zlata Hrnjak-Murgić. Development of low density polyethylene nanocomposites films for packaging. Polymer Bulletin. 2013; 71 (3):705-717.
Chicago/Turabian StyleAnita Ptiček Siročić; Ana Rešček; Mario Scetar; Ljerka Kratofil Krehula; Zlata Hrnjak-Murgić. 2013. "Development of low density polyethylene nanocomposites films for packaging." Polymer Bulletin 71, no. 3: 705-717.
PE-LD samples containing two types of filler in concentrations of 2–10 wt.% (zeolite TMAZ 7 and nanoclay Cloisite 20A). The microstructural and morphological changes as well as mechanical features of samples were characterized by scanning electronic microscopy (SEM) and by tensile tests. The thermal degradation of PE-LD composites were achieved using thermogravimetric analysis (TGA). The permeability, the diffusion and the solubility constants of the gases in modified PE-LD films were calculated and the gas separation (N2/O2; O2/CO2) ability was determined. In the presence of nanoparticles, at lower content, the value of oxygen permeability of PE-LD decreases.
Mario Ščetar; Anita Ptiček Siročić; Zlata Hrnjak-Murgić; Kata Galić. Preparation and Properties of Low Density Polyethylene Film Modified by Zeolite and Nanoclay. Polymer-Plastics Technology and Engineering 2013, 52, 1611 -1620.
AMA StyleMario Ščetar, Anita Ptiček Siročić, Zlata Hrnjak-Murgić, Kata Galić. Preparation and Properties of Low Density Polyethylene Film Modified by Zeolite and Nanoclay. Polymer-Plastics Technology and Engineering. 2013; 52 (15):1611-1620.
Chicago/Turabian StyleMario Ščetar; Anita Ptiček Siročić; Zlata Hrnjak-Murgić; Kata Galić. 2013. "Preparation and Properties of Low Density Polyethylene Film Modified by Zeolite and Nanoclay." Polymer-Plastics Technology and Engineering 52, no. 15: 1611-1620.
Different chitosan coating solutions were tested with the aim of investigating their adhesion and wettability onto polyethylene film to improve packaging performance and provide antimicrobial properties. Surface wetting kinetics was monitored by contact angle measurements. Addition of ethanol and carvacrol improved wettability and adhesion of the thin chitosan layer. Structure, water vapour, O2, CO2 and air permeabilities of self supported chitosan films and coated polyethylene were determined. The formation of a thin chitosan layer on polyethylene improved gas barrier properties decreasing the Permeability Coefficient for oxygen and carbon dioxide (PO2, PCO2) from 100 to 10,000 times. Presence of carvacrol in the chitosan coating layer increased PO2, PCO2 and Pair by a factor of ten. Moreover, it influenced film microstructure. However chitosan was shown to be good gas barrier film in the dry state.
Mia Kurek; Claire-Hélène Brachais; Mario Scetar; Andrée Voilley; Kata Galić; Jean-Pierre Couvercelle; Frédéric Debeaufort. Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene. Carbohydrate Polymers 2013, 97, 217 -225.
AMA StyleMia Kurek, Claire-Hélène Brachais, Mario Scetar, Andrée Voilley, Kata Galić, Jean-Pierre Couvercelle, Frédéric Debeaufort. Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene. Carbohydrate Polymers. 2013; 97 (1):217-225.
Chicago/Turabian StyleMia Kurek; Claire-Hélène Brachais; Mario Scetar; Andrée Voilley; Kata Galić; Jean-Pierre Couvercelle; Frédéric Debeaufort. 2013. "Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene." Carbohydrate Polymers 97, no. 1: 217-225.
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N(2)) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37°C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4°C.
Mario Scetar; Edita Kovačić; Mia Kurek; Kata Galić. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science 2013, 93, 802 -809.
AMA StyleMario Scetar, Edita Kovačić, Mia Kurek, Kata Galić. Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science. 2013; 93 (4):802-809.
Chicago/Turabian StyleMario Scetar; Edita Kovačić; Mia Kurek; Kata Galić. 2013. "Shelf life of packaged sliced dry fermented sausage under different temperature." Meat Science 93, no. 4: 802-809.