TY  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Martinić, Arijana
AU  - Đorđević, Verica
AU  - Seremet, Danijela
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4343
AB  - The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
EP  - 1335
IS  - 3
SP  - 1326
VL  - 55
DO  - 10.1111/ijfs.14407
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Martinić, Arijana and Đorđević, Verica and Seremet, Danijela and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2020",
abstract = "The aim of this study was to develop functional edible films containing cocoa (Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico-chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan-3-ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)-catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)-catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein-polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films",
pages = "1335-1326",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14407"
}

Karaca, S., Trifković, K. T., Martinić, A., Đorđević, V., Seremet, D., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2020). Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1326-1335.
https://doi.org/10.1111/ijfs.14407

Karaca S, Trifković KT, Martinić A, Đorđević V, Seremet D, Vojvodić-Cebin A, Bugarski B, Komes D. Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology. 2020;55(3):1326-1335.
doi:10.1111/ijfs.14407 .

Karaca, Sara, Trifković, Kata T., Martinić, Arijana, Đorđević, Verica, Seremet, Danijela, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films" in International Journal of Food Science and Technology, 55, no. 3 (2020):1326-1335,
https://doi.org/10.1111/ijfs.14407 . .

TY  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Busić, Arijana
AU  - Đorđević, Verica
AU  - Belščak-Cvitanović, Ana
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4337
AB  - Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.
PB  - Academic Press
T2  - LWT-Food Science and Technology
T1  - The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
EP  - 395
SP  - 387
VL  - 99
DO  - 10.1016/j.lwt.2018.09.039
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Busić, Arijana and Đorđević, Verica and Belščak-Cvitanović, Ana and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2019",
abstract = "Since most studies regarding immortelle (Helichrysum italicum) are focused on the properties and composition of its essential oil, the aim of this study was to develop edible films based on immortelle water extract. Alginate and pectin combined with various proteins served as carriers for the formulation of biodegradable films and hydrogel particles. Films with different biopolymers and incorporated hydrogel particles were prepared by casting method and hydrogel particles were produced by ionic gelation. The bioactive profile (the content of total (TPC) and specific polyphenols, hydroxycinnamic acids (HCAC) and antioxidant capacity (AC)) of the developed matrices was characterized using spectrophotometric methods and high performance liquid chromatography (HPLC). Zeta-potential and rheological properties of alginate- and pectin-based film-forming solutions and physicochemical (color, particle size, film thickness, dry matter content) and sensory properties of the developed particles and films were evaluated. The highest TPC (31.31 mg GAE/g sample) and HCAC (27.20 mg CAE/g sample) as well as the highest AC (0.15 mmol TE/g sample) was determined in pectin-based films. The addition of proteins decreased the content of the examined bioactive parameters, while the addition of hydrogel particles altered their physico-chemical properties. The obtained results indicate a great application potential of the developed biodegradable matrices.",
publisher = "Academic Press",
journal = "LWT-Food Science and Technology",
title = "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles",
pages = "395-387",
volume = "99",
doi = "10.1016/j.lwt.2018.09.039"
}

Karaca, S., Trifković, K. T., Busić, A., Đorđević, V., Belščak-Cvitanović, A., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2019). The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology
Academic Press., 99, 387-395.
https://doi.org/10.1016/j.lwt.2018.09.039

Karaca S, Trifković KT, Busić A, Đorđević V, Belščak-Cvitanović A, Vojvodić-Cebin A, Bugarski B, Komes D. The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles. in LWT-Food Science and Technology. 2019;99:387-395.
doi:10.1016/j.lwt.2018.09.039 .

Karaca, Sara, Trifković, Kata T., Busić, Arijana, Đorđević, Verica, Belščak-Cvitanović, Ana, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles" in LWT-Food Science and Technology, 99 (2019):387-395,
https://doi.org/10.1016/j.lwt.2018.09.039 . .