Development of active structures based on zein and sage extract by electrospinning vs solvent casting
Само за регистроване кориснике
2019
Аутори
Salević, AnaLević, Steva
Pantić, Milena
Stojanović, Dušica
Pavlović, Vladimir
Uskoković, Petar
Nedović, Viktor
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Concept of active food packaging, based on natural active compounds
incorporated within a packaging material, is gaining increased popularity as a way of reducing
pressure on the environment related to food waste and disposed plastic packaging.
Incorporation of extracted active compounds within a polymeric matrix is a promising approach
to keep functionality and increase effectiveness of the compounds during time. In this sense,
sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and
antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is
biopolymer of interest in this study as a replacement of commonly used plastic packaging with
unknown biodegradation time. The goal of this study was to formulate active, biodegradable
structures based on zein and sage extract (SE) which would delay oxidation processes and
prevent microbiological contamination.
Кључне речи:
zein / sage / electrospinning / castingИзвор:
The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain, 2019Издавач:
- Elsevier Ltd.
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Salević, Ana AU - Lević, Steva AU - Pantić, Milena AU - Stojanović, Dušica AU - Pavlović, Vladimir AU - Uskoković, Petar AU - Nedović, Viktor PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6687 AB - Concept of active food packaging, based on natural active compounds incorporated within a packaging material, is gaining increased popularity as a way of reducing pressure on the environment related to food waste and disposed plastic packaging. Incorporation of extracted active compounds within a polymeric matrix is a promising approach to keep functionality and increase effectiveness of the compounds during time. In this sense, sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is biopolymer of interest in this study as a replacement of commonly used plastic packaging with unknown biodegradation time. The goal of this study was to formulate active, biodegradable structures based on zein and sage extract (SE) which would delay oxidation processes and prevent microbiological contamination. PB - Elsevier Ltd. C3 - The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain T1 - Development of active structures based on zein and sage extract by electrospinning vs solvent casting UR - https://hdl.handle.net/21.15107/rcub_technorep_6687 ER -
@conference{ author = "Salević, Ana and Lević, Steva and Pantić, Milena and Stojanović, Dušica and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor", year = "2019", abstract = "Concept of active food packaging, based on natural active compounds incorporated within a packaging material, is gaining increased popularity as a way of reducing pressure on the environment related to food waste and disposed plastic packaging. Incorporation of extracted active compounds within a polymeric matrix is a promising approach to keep functionality and increase effectiveness of the compounds during time. In this sense, sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is biopolymer of interest in this study as a replacement of commonly used plastic packaging with unknown biodegradation time. The goal of this study was to formulate active, biodegradable structures based on zein and sage extract (SE) which would delay oxidation processes and prevent microbiological contamination.", publisher = "Elsevier Ltd.", journal = "The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain", title = "Development of active structures based on zein and sage extract by electrospinning vs solvent casting", url = "https://hdl.handle.net/21.15107/rcub_technorep_6687" }
Salević, A., Lević, S., Pantić, M., Stojanović, D., Pavlović, V., Uskoković, P.,& Nedović, V.. (2019). Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain Elsevier Ltd... https://hdl.handle.net/21.15107/rcub_technorep_6687
Salević A, Lević S, Pantić M, Stojanović D, Pavlović V, Uskoković P, Nedović V. Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain. 2019;. https://hdl.handle.net/21.15107/rcub_technorep_6687 .
Salević, Ana, Lević, Steva, Pantić, Milena, Stojanović, Dušica, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "Development of active structures based on zein and sage extract by electrospinning vs solvent casting" in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain (2019), https://hdl.handle.net/21.15107/rcub_technorep_6687 .