TY  - JOUR
AU  - Cabrera-Barjas, Gustavo
AU  - Jimenez, Romel
AU  - Romero, Romina
AU  - Valdes, Oscar
AU  - Nešić, Aleksandra
AU  - Hernández-García, Ruber
AU  - Neira, Andrónico
AU  - Alejandro-Martín, Serguei
AU  - de la Torre, Alexander F.
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10773
AB  - In this work, chitin, as a biobased polymer, is used as a precursor to obtain a phosphorylated derivatives. The influence of the different degree of phosphorylation in chitin on pyrolysis pattern was investigated. In order to understand the pyrolysis mechanism and the potential application of phosphorylated chitins, the samples were pyrolyzed at different temperatures and analyzed by FTIR, SEM, and Py-GC/MS analysis. Moreover, the thermal degradation and the evolved gases during chitin degradation and its derivatives were measured. The results showed that phosphorylation of chitin decreased the thermal stability of biopolymer and significantly changed the pattern of pyrolysis compared to neat chitin. The production of long-chain hydrocarbons was detected during pyrolysis of phosphorylated chitin, whereas this was not the case with raw chitin. Those two effects were more pronounced as the degree of phosphorylation increased. Chitin with the degree of phosphorylation (DS 1.35) exhibited the highest selectivity (91 %) towards production of long-chain hydrocarbons (C12-C17) at 500 °C. Moreover, the obtained results allowed to propose, for the first time, the mechanism of pyrolysis of phosphorylated chitin.
T2  - International Journal of Biological Macromolecules
T1  - Value-added long-chain aliphatic compounds obtained through pyrolysis of phosphorylated chitin
VL  - 238
SP  - 124130
DO  - 10.1016/j.ijbiomac.2023.124130
ER  - 

@article{
author = "Cabrera-Barjas, Gustavo and Jimenez, Romel and Romero, Romina and Valdes, Oscar and Nešić, Aleksandra and Hernández-García, Ruber and Neira, Andrónico and Alejandro-Martín, Serguei and de la Torre, Alexander F.",
year = "2023",
abstract = "In this work, chitin, as a biobased polymer, is used as a precursor to obtain a phosphorylated derivatives. The influence of the different degree of phosphorylation in chitin on pyrolysis pattern was investigated. In order to understand the pyrolysis mechanism and the potential application of phosphorylated chitins, the samples were pyrolyzed at different temperatures and analyzed by FTIR, SEM, and Py-GC/MS analysis. Moreover, the thermal degradation and the evolved gases during chitin degradation and its derivatives were measured. The results showed that phosphorylation of chitin decreased the thermal stability of biopolymer and significantly changed the pattern of pyrolysis compared to neat chitin. The production of long-chain hydrocarbons was detected during pyrolysis of phosphorylated chitin, whereas this was not the case with raw chitin. Those two effects were more pronounced as the degree of phosphorylation increased. Chitin with the degree of phosphorylation (DS 1.35) exhibited the highest selectivity (91 %) towards production of long-chain hydrocarbons (C12-C17) at 500 °C. Moreover, the obtained results allowed to propose, for the first time, the mechanism of pyrolysis of phosphorylated chitin.",
journal = "International Journal of Biological Macromolecules",
title = "Value-added long-chain aliphatic compounds obtained through pyrolysis of phosphorylated chitin",
volume = "238",
pages = "124130",
doi = "10.1016/j.ijbiomac.2023.124130"
}

Cabrera-Barjas, G., Jimenez, R., Romero, R., Valdes, O., Nešić, A., Hernández-García, R., Neira, A., Alejandro-Martín, S.,& de la Torre, A. F.. (2023). Value-added long-chain aliphatic compounds obtained through pyrolysis of phosphorylated chitin. in International Journal of Biological Macromolecules, 238, 124130.
https://doi.org/10.1016/j.ijbiomac.2023.124130

Cabrera-Barjas G, Jimenez R, Romero R, Valdes O, Nešić A, Hernández-García R, Neira A, Alejandro-Martín S, de la Torre AF. Value-added long-chain aliphatic compounds obtained through pyrolysis of phosphorylated chitin. in International Journal of Biological Macromolecules. 2023;238:124130.
doi:10.1016/j.ijbiomac.2023.124130 .

Cabrera-Barjas, Gustavo, Jimenez, Romel, Romero, Romina, Valdes, Oscar, Nešić, Aleksandra, Hernández-García, Ruber, Neira, Andrónico, Alejandro-Martín, Serguei, de la Torre, Alexander F., "Value-added long-chain aliphatic compounds obtained through pyrolysis of phosphorylated chitin" in International Journal of Biological Macromolecules, 238 (2023):124130,
https://doi.org/10.1016/j.ijbiomac.2023.124130 . .

TY  - JOUR
AU  - Cabrera-Barjas, Gustavo
AU  - Radovanović, Neda
AU  - Arrepol, Gaston Bravo
AU  - de la Torre, Alexander F.
AU  - Valdes, Oscar
AU  - Nešić, Aleksandra
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10700
AB  - The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous beta-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that contained fresh fish, its color was efficiently changed within the time during the storage at 4 degrees C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.
T2  - International Journal of Biological Macromolecules
T1  - Valorization of food waste to produce intelligent nanofibrous beta-chitin films
VL  - 186
SP  - 92
EP  - 99
DO  - 10.1016/j.ijbiomac.2021.07.045
ER  - 

@article{
author = "Cabrera-Barjas, Gustavo and Radovanović, Neda and Arrepol, Gaston Bravo and de la Torre, Alexander F. and Valdes, Oscar and Nešić, Aleksandra",
year = "2021",
abstract = "The efficient use of waste from food processing industry is one of the innovative approaches within sustainable development, because it can be transferred into added value products, which could improve economic, energetic and environmental sectors. In this context, the squid pen waste from seafood industry was used as raw material to obtain nanofibrous beta-chitin films. In order to extend functionality of obtained films, elderberry extract obtained from biomass was added at different concentrations. The tensile strength of chitin-elderberry extract films was improved by 52%, elongation at break by 153% and water vapor barrier by 65%. The obtained material showed distinct color change when subjected to acidic or basic solutions. It was proven by CIELab color analysis that all color changes could be easily perceived visually. In addition, the obtained nanofibrous film was successfully used to monitor the freshness of Hake fish. Namely, when the film was introduced in a package that contained fresh fish, its color was efficiently changed within the time during the storage at 4 degrees C. The obtained results demonstrated that food processing waste could be efficiently valorized, and could give sustainable food package design as a spoilage indicator of high protein food.",
journal = "International Journal of Biological Macromolecules",
title = "Valorization of food waste to produce intelligent nanofibrous beta-chitin films",
volume = "186",
pages = "92-99",
doi = "10.1016/j.ijbiomac.2021.07.045"
}

Cabrera-Barjas, G., Radovanović, N., Arrepol, G. B., de la Torre, A. F., Valdes, O.,& Nešić, A.. (2021). Valorization of food waste to produce intelligent nanofibrous beta-chitin films. in International Journal of Biological Macromolecules, 186, 92-99.
https://doi.org/10.1016/j.ijbiomac.2021.07.045

Cabrera-Barjas G, Radovanović N, Arrepol GB, de la Torre AF, Valdes O, Nešić A. Valorization of food waste to produce intelligent nanofibrous beta-chitin films. in International Journal of Biological Macromolecules. 2021;186:92-99.
doi:10.1016/j.ijbiomac.2021.07.045 .

Cabrera-Barjas, Gustavo, Radovanović, Neda, Arrepol, Gaston Bravo, de la Torre, Alexander F., Valdes, Oscar, Nešić, Aleksandra, "Valorization of food waste to produce intelligent nanofibrous beta-chitin films" in International Journal of Biological Macromolecules, 186 (2021):92-99,
https://doi.org/10.1016/j.ijbiomac.2021.07.045 . .