Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15520
Title: Effect of the addition of pumpkin oil cake to gelatin to produce biodegradable composite films
Authors: Popović S.
Lazić, Vera 
Popović L.
Vaštag Z.
Peričin D.
Issue Date: 1-Jun-2010
Journal: International Journal of Food Science and Technology
Abstract: This study was conducted to evaluate the possibility of pumpkin oil cake (PuOC) addition to gelatin in attempt to form biodegradable composite films. Different amounts of PuOC (40-95%) were added to gelatin and films with improved characteristics were made. The best tensile strength (TS) had the film made of 60% gelatin and 40% PuOC, with all used concentration of glycerol, compared to pure gelatin film, made in this work. Elongation to break (EB), increased with increase of PuOC % in films, and when 0.15 and 0.2 g glycerol g-1 protein were used, was two to three times higher then EB of 100% gelatin film, made under the same conditions. Swelling properties, as well as solubility, colour and antioxidant activity were investigated and results showed that film, with similar or improved properties could be produced, when PuOC was added to gelatin. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
URI: https://open.uns.ac.rs/handle/123456789/15520
ISSN: 09505423
DOI: 10.1111/j.1365-2621.2010.02253.x
Appears in Collections:TF Publikacije/Publications

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