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2017, vol. 44, br. 2, str. 91-100
Antioksidativna aktivnost hitozana i hitozanskog filma
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresanevena.krkic@uns.ac.rs
Projekat:
Razvoj tradicionalnih tehnologija proizvodnje fermentisanih suvih kobasica sa oznakom geografskog porekla u cilju dobijanja bezbednih proizvoda standardnog kvaliteta (MPNTR - 31032)

Sažetak
Rastući zahtevi potrošača za hranom bez dodatih hemijskih konzervanasa usmerili su mnoga istraživanja u smeru pronalaženja prirodnih jedinjenja koja se mogu koristiti za konzervisanje namirnica. U ovom kontekstu, prirodne supstance sa izraženim antimikrobnim i antioksidativnim svojstvima, kao što su etarska ulja i prirodni biopo- limeri, skreću posebnu pažnju. Prirodni biopolimeri mogu služiti kao nosači aktivnih komponenti, kao što su etarska ulja u cilju njihovog postepenog otpuštanja u hranu tokom perioda skladištenja, a mogu i sami pokazivati aktivna svojstva u zaštiti namirnica od oksidacije i/ili mikrobiološkog kvara. Hitozan, kao polu-prirodni polimer sa izraženim bioaktivnim svojstvima, inten- zivno se izučava. Dok je antimikrobna aktivnost hitozana u rastvorima različitih kiselina potvrđena prema različitim bakterijama, kvascima i plesnima, podaci o intenzitetu, meha- nizmu delovanja i različitim faktorima koji utiču na antioksidativnu aktivnost hitozana variraju u dostupnoj literaturi. Ovaj rad predstavlja pregled u oblasti antioksidativnog delovanja hitozana različitih svojstava i biopolimernih filmova na bazi hitozana, sa ciljem prikazivanja ovog aspekta biološke aktivnosti i suočavanja različitih stavova prikazanih u literaturi.
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O članku

jezik rada: engleski
vrsta rada: pregledni članak
DOI: 10.5937/FFR1702091H
objavljen u SCIndeksu: 26.01.2018.
Creative Commons License 4.0