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2011, vol. 15, br. 3, str. 165-168
Uticaj etarskog ulja origana na osobine hitozanskog biofilma
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresanena_ks_982@yahoo.com
Projekat:
Projekat Ministarstva nauke Republike Srbije, br. 20037

Ključne reči: ambalaža; osobine; biopolimeri; hitozan; oregano
Sažetak
Hitozan je prirodni, jestivi, biodegradabilni i bioaktivni polisaharid koji ima sposobnost da formira filmove. Zahvaljujući ovim osobinama, hitozan je postao objekat intenzivnog ispitivanja za različite aplikacije, među kojima i za pakovanje hrane. Hitozan formira prozirne, jake, ali krte filmove za koje je potvrđeno da imaju antimikrobna svojstva, kao i antioksidativno delovanje. Takođe, hitozan može biti nosilac niskomolekularnih jedinjenja, kao što su organske kiseline ili etarska ulja biljaka, te se može koristiti za dizajniranje prirodnog, biodegradabilnog, jestivog aktivnog pakovanja. Antimikrobno delovanje etarskih ulja biljaka poznato je vekovima, a danas je ovo delovanje i potvrđeno od strane velikog broja istraživača. Pored bioaktivnosti, etarska ulja se mogu koristiti i da snize osetljivost na vlagu hidrofilnih polisaharidnih filmova, zahvaljujući svojoj hidrofobnoj prirodi. U ovom radu analiziran je uticaj dodatka različitih koncentracija etarskog ulja origana na osetljivost hitozanskog filma na vlagu, kao i na boju hitozanskog filma. Filmovi su proizvedeni uz dodatak različite koncentracije etarskog ulja origana: 0,2; 0,4; 0,6; 0,8%, a kontrolni film je proizveden bez dodatka ulja. Rezultati su pokazali da je dodatak etarskog ulja origana doveo do smanjenja osetljivosti hitozanskog filma na vlagu. Došlo je do smanjenja ravnotežnog sadržaja vlage, kao i stepena bubrenja filma. Vrednost za rastvorljivost filma u vodi nije se smanjila dodatkom etarskog ulja. Dodavanjem etarskog ulja u hitozanski film, vrednost svetloće filma se smanjila, a vrednosti udela crvene i žute boje su se povećale. Ova promena prozirnosti i boje filma je nepoželjna, jer može uticati na vizuelni izgled upakovanog proizvoda i dovesti do neprihvatanja proizvoda od strane potrošača.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 27.01.2012.