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dc.creatorRizzoto, Francesco
dc.creatorVasiljević, Zorka Z
dc.creatorStanojević, Gordana
dc.creatorDojčinović, Milena
dc.creatorJankovic-Castvan, Ivona
dc.creatorVujancevic, Jelena
dc.creatorTadic, Nenad
dc.creatorBranković, Goran
dc.creatorMAGNIEZ, Aurélie
dc.creatorVidic, Jasmina
dc.creatorNikolić, Maria Vesna
dc.date.accessioned2022-11-25T12:08:12Z
dc.date.available2023-05-08
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/1584
dc.description.abstractAn emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit.sr
dc.language.isoensr
dc.publisherElseviersr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200053/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200175/RS//sr
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/872662/EU//sr
dc.rightsembargoedAccesssr
dc.sourceFood Chemistry
dc.subjectFe2TiO5 nanoparticles, Alginate film, Composite film, Antioxidant active, Biocompatibilitysr
dc.titleAntioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging applicationsr
dc.typearticlesr
dc.rights.licenseARRsr
dc.rights.holderElseviersr
dc.citation.volume390
dc.identifier.doi10.1016/j.foodchem.2022.133198
dc.identifier.fulltexthttp://rimsi.imsi.bg.ac.rs/bitstream/id/3878/accepted-FoodChem.pdf
dc.type.versionacceptedVersionsr


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Приказ основних података о документу