Pregled bibliografske jedinice broj: 1279182
Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging
Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging // Polymers, 15 (2023), 11; 1-13 doi:10.3390/polym15112569 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1279182 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Characterization of Synthetic Polymer Coated with
Biopolymer Layer with Natural Orange Peel Extract
Aimed for Food Packaging
Autori
Gabrić, Domagoj ; Kurek, Mia ; Ščetar, Mario ; Brnčić, Mladen ; Galić, Kata
Izvornik
Polymers (2073-4360) 15
(2023), 11;
1-13
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
chitosan biolayer ; orange peel essential oil ; gas and water vapor barrier ; overall migration
Sažetak
This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene- terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O2, CO2, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against Escherichia coli. Permeation of the uncoated samples (base layer, PET- O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% (w/v) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO2 and 48% for O2. The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm2, respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% (w/v) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Mia Kurek
(autor)
Kata Galić
(autor)
Mladen Brnčić
(autor)
Domagoj Gabrić
(autor)
Mario Ščetar
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus