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Pregled bibliografske jedinice broj: 805679

Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein


Kurek, Mia; Galuš, Sabina; Debeaufort, Frederic
Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein // Food Packaging and Shelf Life, 1 (2014), 1; 56-67 doi:10.1016/j.fpsl.2014.01.001 (međunarodna recenzija, članak, znanstveni)


Naslov
Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein

Autori
Kurek, Mia ; Galuš, Sabina ; Debeaufort, Frederic

Izvornik
Food Packaging and Shelf Life (2214-2894) 1 (2014), 1; 56-67

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Bilayer films ; Chitosan ; whey protein ; oxygen peremability ; surface properties ; microstructure

Sažetak
Mono-component and composite bilayer and blend films composed of chitosan and whey protein were made. Colour, microstructure, water contact angles, swelling, water vapour sorption, barrier properties (oxygen, water vapour), water vapour diffusion coefficients and mechanical properties were determined. The influence of water vapour on barrier properties was studied in relation to the surface and structural properties. Mono-component and bilayer films were transparent with a homogeneous surface. Contrarily, blend films were translucent. Bilayer films had significantly lower water vapour permeability in comparison to mono-component and blend films. In all bilayer films, the air side (chitosan) was characterized by swelling, while the support side (whey protein) swelled after initial absorption. At low relative humidities, blend films were excellent barrier to oxygen and they completely lost their gas barrier performance in a humid environment. Bilayer films had enhanced mechanical resistance. The films with higher chitosan content showed higher capacity for elongation. Lamination and blending of chitosan and whey protein is a useful method to obtain new materials with desired functional properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Autor s matičnim brojem:
Mia Kurek, (302626)

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • FSTA: Food Science and Technology Abstracts


Citati