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 |
Show full item record
SCOPUSTM
Citations
16
checked on May 3, 2024
Page view(s)
24
Last Week
12
12
Last month
4
4
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.