Mario Scetar - Academia.edu (original) (raw)

Papers by Mario Scetar

Food Technology and Biotechnology

Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality... more Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5 %) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould-and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging.

Trends in Food Science & Technology

Food processing and preservation are generic terms that cover all aspects of extending the shelf ... more Food processing and preservation are generic terms that cover all aspects of extending the shelf life of foods. A number of novel thermal and non-thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.

Hrvatski Casopis Za Prehrambenu Tehnologiju Biotehnologiju I Nutricionizam, Jul 24, 2012

Nanotehnologija je područje primjene znanosti i tehnologije koje uključuje korištenje tvari molek... more Nanotehnologija je područje primjene znanosti i tehnologije koje uključuje korištenje tvari molekulskih veličina, obično ispod 100 nanometara. Biološka aktivnost nanočestica je znatno veća u odnosu na krupnije čestice istog kemijskog sastava zbog velike površine po jedinici mase, čime su otvorene razne mogućnosti za njihovo korištenje u prehrambenom sektoru. Nanotehnologija se pokazala primjenjivom u poljoprivredi, materijalima koji dolaze u kontakt s hranom, proizvodnji funkcionalne hrane te kontroli zdravstvene ispravnosti hrane (Sekhon, 2010). Očekivanja od ove tehnologije diljem svijeta su velika, a promet proizvodima hrane i pića u kojima je korištena nanotehnologija iz godine u godinu bilježi rast, od 150 milijuna

Journal of Membrane Science

The transfer properties of chitosan coated polyethylene (PE) films were studied. The barrier prop... more The transfer properties of chitosan coated polyethylene (PE) films were studied. The barrier properties of non coated PE were not affected by relative humidity changes. The presence of the hydrophilic chitosan layer acted as a water reservoir on the polyethylene film surface which significantly promoted its sensitivity to the water vapour. The water vapour permeability increased 1.85 times at a higher RH. Coated PE films showed more than two-order decrease in the oxygen permeability (PO2) and three-order-decrease in the carbon dioxide permeability (PCO2). When the chitosan coated PE surface was exposed to the water vapour, the PO2 and the PCO2 were significantly increased. However, the permeability of the chitosan self standing film depended on the solvent type, glycerol, permeate nature and the environmental humidity. The addition of ethanol during the film processing decreased PO2, PCO2 and Pair while glycerol had the opposite effect.

Bulgarian Journal of Agricultural Science

Baby food represent one of the most important final food products because of the sensitivity of p... more Baby food represent one of the most important final food products because of the sensitivity of production, nutritive issues, textural and structural properties and at the end people's choice for this kind of foodstuff. In this work, a new Nusselt-Reynolds-Prandtl-Dincer correlation for the calculation of the heat transfer coefficient h was developed and successfully applied for the drying of baby food mixtures. The new correlation contains both fluid and material characteristic properties. The proposed correlations can be used for drying of baby foods in tunnel dryer at the drying (air) temperature 60 °C<T<100 °C, air velocities 0,5 m/s<v<1,5 m/s, Re >10000 and 3000<Di<60000.

Processing and packaging are the two important phases of operations in the food industry. The fi ... more Processing and packaging are the two important phases of operations in the food industry. The fi nal phase is the packaging stage. A great deal of automation strategies are constantly being utilized in every phase of processing and packaging. The correct packaging enables processors to pack fresh and fresh-cut fruit and vegetables and extend their shelf life. The important parameters for this shelf life extension are temperature, moisture and a modifi ed atmosphere (oxygen, carbon dioxide and ethylene). If both temperature and packaging are optimal, ageing of fruit and vegetables can be slowed down signifi cantly. This paper is concentrate on trends in fruits and vegetables packaging.

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes... more The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.

Polymer-Plastics Technology and Engineering, 2013

The accuracy of the Content should not be relied upon and should be independently verified with p... more The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden.

Polymer International, 2013

Linear low-density polyethylene (PE-LLD) films were mechanically deformed at room temperature in ... more Linear low-density polyethylene (PE-LLD) films were mechanically deformed at room temperature in both parallel and perpendicular directions to their initial orientation obtained during the manufacturing process. The degree of deformation λ, defined as λ = l/l 0 , l and l 0 being the length of the deformed and relaxed samples, respectively, was varied from 1.0 to 2.0. Oxygen transport was investigated by a manometric method and the results were correlated with differential scanning calorimetry and positron annihilation lifetime spectroscopy measurements in order to investigate the contribution of various factors that influence the permeability of deformed PE-LLD films. An electron spin resonance spin-probe method was employed to determine the influence of uniaxial deformation on the chain segmental mobility in the amorphous phase. The results show that the deformation process reduces oxygen permeability and diffusion coefficients. It was found that the reduction is a combined effect of an increased crystallinity and reduced fractional free volume. The decrease of the chain segmental mobility with deformation plays an important role in the gas diffusion mechanism.

Polymer Bulletin, 2014

Your article is protected by copyright and all rights are held exclusively by Springer-Verlag Ber... more Your article is protected by copyright and all rights are held exclusively by Springer-Verlag Berlin Heidelberg. This e-offprint is for personal use only and shall not be selfarchived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

Polymer Bulletin, 2011

In this research, linear low-density polyethylene (PE-LLD), cast polypropylene (PPcast), and bior... more In this research, linear low-density polyethylene (PE-LLD), cast polypropylene (PPcast), and bioriented coextruded polypropylene (BOPP) were used as polymeric materials. Permeability, diffusivity, and solubility of N2, O2, and CO2 through above polymers were obtained at different temperatures. The structure and thermal–mechanical features of the films were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The permeability, diffusivity,

Journal of Membrane Science, 2012

... The WVP of films was determined gravimetrically using a modified ASTM E96-80 (1980) standard ... more ... The WVP of films was determined gravimetrically using a modified ASTM E96-80 (1980) standard method, adapted to edible materials by [21], using the relative humidity differential of 0–33%, 30–75% and 30–100% and the temperature of 25 ± 1 °C. Prior to the WVP ...

CHEMICAL & PHARMACEUTICAL BULLETIN, 2000

Modification to find the best physicochemical properties of minocycline hydrochloride ointment fo... more Modification to find the best physicochemical properties of minocycline hydrochloride ointment for optimum treatment of bedsore was investigated by coformulating various types of cyclodextrins (CyD) in the ointment base. It was found that the drug release rate from the ointment base was modified according to the preparation method of ointment base and the type of CyD admixed. The physicochemical properties, such as viscosity, elution volume, water absorption of ointment base were also modified by those factors. The mechanism of physicochemical modification with CyD was explained by the structural change of ointment base and the change of surface tension of emulsifying agent solution with the CyD. The stability of ointment was investigated by confirming the reproducibility of drug release rate after storage at ambient and cooled temperature conditions. In conclusion, a fused mixed ointment with b b-CyD was found to be preferable for treatment of bedsore, because of the improved drug release rate, lowered viscosity and increased elution volume of the resultant ointment.

Carbohydrate Polymers, 2013

Different chitosan coating solutions were tested with the aim of investigating their adhesion and... more Different chitosan coating solutions were tested with the aim of investigating their adhesion and wettability onto polyethylene film to improve packaging performance and provide antimicrobial properties. Surface wetting kinetics was monitored by contact angle measurements. Addition of ethanol and carvacrol improved wettability and adhesion of the thin chitosan layer. Structure, water vapour, O2, CO2 and air permeabilities of self supported chitosan films and coated polyethylene were determined. The formation of a thin chitosan layer on polyethylene improved gas barrier properties decreasing the Permeability Coefficient for oxygen and carbon dioxide ( [Formula: see text] , [Formula: see text] ) from 100 to 10,000 times. Presence of carvacrol in the chitosan coating layer increased [Formula: see text] , [Formula: see text] and Pair by a factor of ten. Moreover, it influenced film microstructure. However chitosan was shown to be good gas barrier film in the dry state.

Meat Science

The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausag... more The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100% N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4, 22 and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf-life of sliced dry fermented sausages before the limiting effects of microbial proliferation occurred. Nitrogen atmosphere packaging allowed longer storage (> 120 days) than vacuum (95 days) packaged dry fermented sausages at 4 °C.