TY  - JOUR
AU  - Šešlija, Sanja
AU  - Nešić, Aleksandra
AU  - Škorić, Marija
AU  - Krušić, Melina
AU  - Santagata, Gabriella
AU  - Malinconico, Mario
PY  - 2018
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/7614
AB  - The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent-casting method with different carboxymethyl cellulose content and cross-linker concentration (Ca 2+ ions) in the presence of glycerol as a plasticizer. FT-IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self-associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeabi lity values are in the range of 1.32 × 10 −7 up to 2.03 × 10 −7 g/m h Pa. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
T2  - Macromolecular Symposia
T1  - Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material
VL  - 378
IS  - 1
DO  - 10.1002/masy.201600163
ER  - 

@article{
author = "Šešlija, Sanja and Nešić, Aleksandra and Škorić, Marija and Krušić, Melina and Santagata, Gabriella and Malinconico, Mario",
year = "2018",
abstract = "The present paper reports on pectin based films modified with carboxymethyl cellulose intended for food packaging. The films are prepared by solvent-casting method with different carboxymethyl cellulose content and cross-linker concentration (Ca 2+ ions) in the presence of glycerol as a plasticizer. FT-IR spectra of the prepared films propose that carboxyl group from pectin are mainly involved in interactions with CMC, whereas −OH groups are mainly involved in self-associated hydrogen bonding of neat polymers. Further, an addition of carboxymethyl cellulose improved mechanical properties compared to pure pectin films, while TGA analysis confirmed satisfying thermal stability regarding their potential application as packaging material. Finally, water vapor permeabi lity values are in the range of 1.32 × 10 −7 up to 2.03 × 10 −7 g/m h Pa. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim",
journal = "Macromolecular Symposia",
title = "Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material",
volume = "378",
number = "1",
doi = "10.1002/masy.201600163"
}

Šešlija, S., Nešić, A., Škorić, M., Krušić, M., Santagata, G.,& Malinconico, M.. (2018). Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material. in Macromolecular Symposia, 378(1).
https://doi.org/10.1002/masy.201600163

Šešlija S, Nešić A, Škorić M, Krušić M, Santagata G, Malinconico M. Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material. in Macromolecular Symposia. 2018;378(1).
doi:10.1002/masy.201600163 .

Šešlija, Sanja, Nešić, Aleksandra, Škorić, Marija, Krušić, Melina, Santagata, Gabriella, Malinconico, Mario, "Pectin/Carboxymethylcellulose Films as a Potential Food Packaging Material" in Macromolecular Symposia, 378, no. 1 (2018),
https://doi.org/10.1002/masy.201600163 . .