Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Russian Federation
Kemerovo, Russian Federation
Moscow, Russian Federation
Latex coating systems based on polysaccharides are known to possess antibacterial properties that protect food products by affecting their structural and mechanical profile. The authors selected additives with antibacterial properties to develop latex compositions and studied their structural and mechanical properties. An unmodified latex base served as control. The experimental samples contained alcohol extracts of propolis and chamomile. The film samples were tested for the residual elongation after rupture, tensile strength, infrared spectroscopy, moisture mass fraction, and drying kinetics. The optimal share of antibacterial alcoholic extracts was 20%. The best relative residual elongation after rupture belonged to the modified systems with 10% chamomile and propolis. In the spectroscopy test, the smallest intermolecular distance was observed in the sample with 10% propolis extract. The further tests on drying speed and kinetics involved the samples with 20% additives vs. the control. The prototype with 20% propolis extract demonstrated the best results. The modified systems with alcohol extracts of chamomile showed satisfactory rheological properties. The alcohol extracts proved to be able to affect the strength, drying rate, and kinetics of the modified latex systems.
latex, propolis extract, wild chamomile, antibacterial packaging, food additives
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