Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3
Authorized Users Only
2018
Authors
Davidović, Slađana Z.Miljković, Miona G.
Tomić, Miloš
Gordić, Milan V.
Nešić, Aleksandra
Dimitrijević, Suzana I.
Article (Published version)
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The aim of this study was to develop dextran-based edible films plasticized by sorbitol. In order to optimise the film-forming formulation, response surface methodology was used. The influence of dextran and sorbitol concentration on the mechanical and water vapour barrier properties of obtained films was investigated. The results showed that both parameters exhibited significant effect on the water vapour permeability of a film. Both dextran and sorbitol concentration had significant influence on tensile strength and elongation at break, whereas only sorbitol concentration had significant effect on Youngs modulus. After optimisation by desirability approach, it was found that a film made of 3.40 wt% of dextran and 20.43 wt% of sorbitol showed the lowest water vapour permeability and the highest tensile strength and elasticity.
Keywords:
Dextran / Edible coating / Response surface methodologySource:
Carbohydrate Polymers, 2018, 184, 207-213Funding / projects:
- Application of biotechnological methods for sustainable exploitation of by-products of agro-industry (RS-MESTD-Technological Development (TD or TR)-31035)
- Advanced technologies for monitoring and environmental protection from chemical pollutants and radiation burden (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43009)
DOI: 10.1016/j.carbpol.2017.12.061
ISSN: 0144-8617; 1879-1344
PubMed: 29352913
WoS: 000423720500024
Scopus: 2-s2.0-85039774093
Institution/Community
VinčaTY - JOUR AU - Davidović, Slađana Z. AU - Miljković, Miona G. AU - Tomić, Miloš AU - Gordić, Milan V. AU - Nešić, Aleksandra AU - Dimitrijević, Suzana I. PY - 2018 UR - https://vinar.vin.bg.ac.rs/handle/123456789/1932 AB - The aim of this study was to develop dextran-based edible films plasticized by sorbitol. In order to optimise the film-forming formulation, response surface methodology was used. The influence of dextran and sorbitol concentration on the mechanical and water vapour barrier properties of obtained films was investigated. The results showed that both parameters exhibited significant effect on the water vapour permeability of a film. Both dextran and sorbitol concentration had significant influence on tensile strength and elongation at break, whereas only sorbitol concentration had significant effect on Youngs modulus. After optimisation by desirability approach, it was found that a film made of 3.40 wt% of dextran and 20.43 wt% of sorbitol showed the lowest water vapour permeability and the highest tensile strength and elasticity. T2 - Carbohydrate Polymers T1 - Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3 VL - 184 SP - 207 EP - 213 DO - 10.1016/j.carbpol.2017.12.061 ER -
@article{ author = "Davidović, Slađana Z. and Miljković, Miona G. and Tomić, Miloš and Gordić, Milan V. and Nešić, Aleksandra and Dimitrijević, Suzana I.", year = "2018", abstract = "The aim of this study was to develop dextran-based edible films plasticized by sorbitol. In order to optimise the film-forming formulation, response surface methodology was used. The influence of dextran and sorbitol concentration on the mechanical and water vapour barrier properties of obtained films was investigated. The results showed that both parameters exhibited significant effect on the water vapour permeability of a film. Both dextran and sorbitol concentration had significant influence on tensile strength and elongation at break, whereas only sorbitol concentration had significant effect on Youngs modulus. After optimisation by desirability approach, it was found that a film made of 3.40 wt% of dextran and 20.43 wt% of sorbitol showed the lowest water vapour permeability and the highest tensile strength and elasticity.", journal = "Carbohydrate Polymers", title = "Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3", volume = "184", pages = "207-213", doi = "10.1016/j.carbpol.2017.12.061" }
Davidović, S. Z., Miljković, M. G., Tomić, M., Gordić, M. V., Nešić, A.,& Dimitrijević, S. I.. (2018). Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3. in Carbohydrate Polymers, 184, 207-213. https://doi.org/10.1016/j.carbpol.2017.12.061
Davidović SZ, Miljković MG, Tomić M, Gordić MV, Nešić A, Dimitrijević SI. Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3. in Carbohydrate Polymers. 2018;184:207-213. doi:10.1016/j.carbpol.2017.12.061 .
Davidović, Slađana Z., Miljković, Miona G., Tomić, Miloš, Gordić, Milan V., Nešić, Aleksandra, Dimitrijević, Suzana I., "Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3" in Carbohydrate Polymers, 184 (2018):207-213, https://doi.org/10.1016/j.carbpol.2017.12.061 . .