Синтеза, карактеризација, оптимизација својстава и примена јестивог, активног амбалажног материјала на бази скроба [Synthesis, characterization, optimization of properties and application of edible, active starch-based packaging material]

The subject of the doctoral thesis is the development of edible biodegradable active films based on starch with the addition of herbal essential oils and their application in packaging of selected food products. Basic research is examination of the possibility of obtaining starch films by wet method ("casting" method), modification of the types and amounts of added components that constitute the film forming mixture and characterization of films in order to improve the characteristics. Characteristics important for the implementation of the obtained materials include the physico-chemical properties (moisture content, solubility), mechanical properties (thickness, tensile strength and elongation at break), barrier properties (water vapor permeability), structural (ATRFTIR spectroscopy and X ray diffraction), thermal, optical and biological properties (antimicrobial and antioxidant activity). Considering the large number of parameters that affect the film formation, as well as the properties of the films, interactions of multiple factors on the possibility of production and properties of the produced film were examined. Selection and optimization of process parameters and modeling of film production were performed by implementing computer and analytical methodology. Based on these results, it can be concluded that it were synthesized active edible starch films with optimized physico-chemical, mechanical, barrier, thermal and biological characteristics. Synthesized starch film had reduced solubility, improved mechanical properties vi (tensile strength values declined, while elongation at break increased). There is a significant influence of the addition of essential oils on the water vapor permeability value with expressed biological activity. The global contribution of this investigation favors the development of the biodegradable edible active packaging materials scientific field. Based on the detailed characterization, film with optimized characteristics was selected for protection of osmotically dehydrated pork during storage. Osmotically dehydrated meat is wrapped in commercial high-barrier packaging material in atmospheric conditions and in conditions of modified atmosphere, while the second part of the sample is packaged in the same way, but previously protected with optimized starch edible coating. Influence of optimized starch coating on the osmotic dehydrated meat was examined by monitoring the quality change during storage in order to preserve the quality and shelf life of packed meat. The results showed that an edible starch based active coating contributes significantly to the stability of the packaged osmotically dehydrated meat during the storage period in terms of lipid oxidation, microbiological stability and positive influence on the sensory characteristics of the osmotically dehydrated meat during the storage period.