Danijela Suput | University of Novi Sad (original) (raw)

Papers by Danijela Suput

Journal on processing and energy in agriculture, 2024

The aim of this work was the activation of biopolymer material based on wild flax cake (Camelina ... more The aim of this work was the activation of biopolymer material based on wild flax cake (Camelina Sativa) with eucalyptus and rosemary essential oils added in different concentrations (0.5%, 1% and 2%). The wild flax cake, left over after the cold pressing of the oil, was used to obtain biopolymer films. To obtain active packaging, essential oils were added to this biopolymer material and the influence of the addition of essential oils on the physico-chemical, mechanical, barrier and biological properties of biopolymer films based on wild flax cake was examined. The obtained results showed the most significant influence on water vapor permeability. The control sample had a water vapor permeability value of 5.43 g/m 2 h, while in the sample with 2% added eucalyptus essential oil, this value was 3.14 g/m 2 h. Antioxidant activity was also confirmed in the control sample without added essential oils (60.10%), but with the addition of 2% eucalyptus essential oil, this value increased to 78.54%. Eucalyptus essential oil proved to be more effective than rosemary oil on the investigated properties of the films. The addition of essential oils to biopolymer films broadens the spectrum of functional properties, including the improvement of mechanical, barrier and biological properties.

Journal on processing and energy in agriculture, 2023

In this paper, zein-based films with the addition of shellac were synthesized by lamination on th... more In this paper, zein-based films with the addition of shellac were synthesized by lamination on the existing dry zein film (L samples) and by adding shellac alcohol solution during the synthesis of zein film in a ratio of 50-50 by casting process (M samples). Zein films without the addition of shellac were designated as control samples. Physico-chemical (thickness, moisture content and solubility), mechanical (tensile strength and elongation at break) and barrier characteristics (water vapor permeability) were examined for all samples. The resulting films were transparent, glossy, light yellow (control) to ocher (samples with shellac), flexible, and non-sticky. The results showed significantly higher values of elongation at the break of the samples with shellac (11.49% for M and 18.99% for L) compared to the control (7.14%). Significantly lower water vapor permeability values were found, 10.04 g/(m 2 ꞏh) for L, and 18.41 g/(m 2ꞏ h) for M, compared to the control pure zein film (40.33 g/(m 2 ꞏh)).

Food & Feed Research, Dec 31, 2022

This study aimed at investigating the synthesis of biopolymer films based on the Camelina sativa ... more This study aimed at investigating the synthesis of biopolymer films based on the Camelina sativa cake, an agricultural waste which remains after cold pressing of the oil from seed. During the film synthesis, three different granulations of the camelina cake were used: the whole cake, fractions with a size of 180-250 µm and fractions smaller than 180 µm. Half of the samples were pretreated with an ultrasonic bath in order to examine the influence of the native mucilage from the cake on the properties of the obtained films. The biopolymer film samples were tested for mechanical, barrier, physicochemical and structural properties. The obtained films were dark, firm and flexible. Application of mucilage removal pretreatment contributed to lower tensile strength and higher elongation at break. Significantly lower water vapor permeability was recorded in the samples not pre-treated regarding mucilage removal. A foil with optimal physicochemical characteristics was produced using oilcake with a particle size less than 180 µm, regardless of the pre-treatment application. There were no structural differences or differences in thermal behaviour among the tested samples. Statistical analysis (Z-Score analysis) showed the sample CSoC ˂180,wo was optimal due to good mechanical, barrier and physicochemical properties.

ACS Sustainable Chemistry & Engineering

Biodegradable active packaging films based on cellulose acetate and poly(caprolactone diol) blend... more Biodegradable active packaging films based on cellulose acetate and poly(caprolactone diol) blend with incorporated lemongrass oil were developed. Films were prepared using the novel bio-based, plasticizer glycerol tritartarate, synthesized using the principles of green chemistry. The influence of plasticizer, as well as essential oil amount on the structural, surface, mechanical and thermal properties of blends, was investigated. Plasticizer has been displayed as a compatibilizer for two polymers, according to the results of SEM and surface energy analysis. Blends with a greater amount of plasticizer possess better mechanical properties, but worse resistance to water. The antimicrobial properties of blends with lemongrass oil were found to be superior to blends without essential oil. The incorporation of lemongrass oil in polymer blend has resulted in one more step longer thermal degradation process. Optimal films properties, biodegradability, cost-effective 2 preparation method, and additional functions make these films suitable for the production of packaging for grapefruit.

The aim of this study was to investigate starch and starch based edible films with and without or... more The aim of this study was to investigate starch and starch based edible films with and without oregano essential oil addition in terms of crystallinity by using X-ray diffractometry. Starch crystallinity is related to amylopectin linear chains which may give different X-ray diffraction patterns, described as A, B and C chains. Diffraction pattern of starch based edible film without essential oil addition showed broad diffraction peak in 15-20° 2θ region, indicating destruction of A-type crystal structure due to experimental conditions of casting procedure used in this work. Diffraction peaks of samples with 0.5 %, 1 % and 2 % oregano essential oil, whose shapes are to some extent retained after oregano oil addition, were centered at 20.8°, 20.1° and 21.6° 2θ respectively, while pattern of sample with 2% oregano essential oil showed additional diffraction peaks at 31.1°, 35.1°, 38.3°, 44.5° and 64.9° 2θ. X-ray diffraction patterns showed polymorphous nature of investigated starch sam...

Journal of Food and Nutrition Research, 2020

Coatings

This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with... more This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 °C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, ove...

Horticulturae

Our previous research has proven that the immortelle (Helichrysum italicum) essential oil (EO) gr... more Our previous research has proven that the immortelle (Helichrysum italicum) essential oil (EO) grown in Serbia possesses respectable biological potential and desirable composition of volatile compounds with the potential for a wide range of applications in the food, cosmetics, and pharmaceutical industries. Within this study, the impact of seasonal variations (temperature, precipitation, and insolation) during three successive years (2017, 2018, and 2019), on the volatile profile of γ-curcumene + ar-curcumene immortelle chemotype was determined. Steam distillation was utilized to extract EO from the plant material, followed by chromatographic mass spectrometric analysis revealing 50 volatile compounds. A multiple linear regression model was developed, and principal component analyses were conducted to deliver detailed information regarding the prediction, component profile, and parallel contents of active compounds of the immortelle EO. Under Serbian agro-ecological conditions, with...

Industrial Crops and Products

Food and Feed Research

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at co... more Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease...

The aim of this work was to study the changes in osmotically dehydrated (OD) pork meat during reh... more The aim of this work was to study the changes in osmotically dehydrated (OD) pork meat during rehydration. Meat samples (lxlxlcm cubes) were osmotically treated in two solutions: (1) solution with 350g of NaCI and 1200g of sucrose diluted in I I of distilled water and (2) sugar beet molasses (80 °Brix) solution at 23±2°C for 1, 2, 3 and 4 hours. In both cases, the solution to sample mass ratio was 10:1 to avoid significant dilution of the medium by water removal. After being osmotically dehydrated, meat samples were rehydrated by immersing meat cubes in water bath at constant temperature (20, 40 and 60 °C). The samples were removed after different immersion periods (15, 30, 45 and 60 min) and examined for mass and volume gain and rehydration percentage was calculated. After relatively short time (15 min), significant weight and volume gains were observed for both treatments. Process temperature was the most significant variable affecting final dry matter content and rehydration kinetics. At the end of rehydration process, conducted at 20 °C and 40 °C, a significant recovery in mass was observed, although the values were lower than for fresh meat. Ruptured and shrunken meat tissue produced as the result of OD had reduced its ability to absorb water. Rehydration percentage at 20 °C for molasses solution was 24.11%, and for sucrose-salt solution was 26.19%. However, rehydration at 40° C brings higher mass gain in case of molasses as a solution (11.33%) compared with sucrose-salt solution (7.88%). Results obtained at 60 °C were negative which means that rehydration didn't take place. The best conditions for meat rehydration were obtained using a temperature of 20 °C and time of 60 min. Volume of samples increased almost linearly with weight increment.

Cold Pressed Oils, 2020

Abstract After oil production from oilseeds, valuable by-products (cake/meal) remain, which could... more Abstract After oil production from oilseeds, valuable by-products (cake/meal) remain, which could be valorized as a raw material for animal feed, biofuel production, and extraction of valuable components (proteins, polysaccharides, phenols, etc.). Considering the composition of oil industry by-products, regarding the high content of proteins and polysaccharides, these materials present a promising substrate for eco-friendly biopolymer packaging materials production. Biopolymer films production from almost all oil industry by-products, cakes, meals, protein isolates, and concentrates has been investigated. In addition to globally present oilseeds (soybean, sunflower, and rapeseed), there are locally used oilseeds, like pumpkin seed, peanut, sesame, and others, whose by-products have been evaluated as raw materials for green packaging material production. In this chapter, different oil industry by-products utilized (as well as products derived from them) for packaging materials production will be reviewed. Recent trends in production, characterization, and potential applications of biopolymer materials obtained from oil industry by-products will be displayed.