Structure and Mechanics of Latex Coating Systems Modified for Semi-Hard Cheese

Kirill Napreev; Marina Kurbanova; Roman Kryuk; Elena Lobacheva; Andrey Petrov

doi:doi:10.21603/1019-8946-2025-2-30

UDC 63

Structure and Mechanics of Latex Coating Systems Modified for Semi-Hard Cheese

Published в Dairy industry · Issue 2, 2025 · Pages 25–31 · Rubrics: Research Article

DOI 10.21603/1019-8946-2025-2-30

Received: 10.12.2024 Accepted: 05.02.2025 Published: 10.04.2025 Language of publication: RUS

Authors

Kirill Napreev ¹ · Marina Kurbanova ² iD · Roman Kryuk ³ · Elena Lobacheva ⁴ · Andrey Petrov ⁵

1 Kemerovo State University
Kemerovo, Russian Federation

2 Kemerovo State University
Kemerovo, Kemerovo, Russian Federation

3 Kemerovo State University
Kemerovo, Russian Federation

4 Kemerovo State University
Kemerovo, Russian Federation

5 ROSBIOTECH
Moscow, Russian Federation

ABSTRACT

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.

KEYWORDS

latex propolis extract wild chamomile antibacterial packaging food additives

Information

Authors:

1. Kemerovo State University

Kemerovo, Russian Federation

2. Kemerovo State University

Kemerovo, Kemerovo, Russian Federation

3. Kemerovo State University

Kemerovo, Russian Federation

4. Kemerovo State University

Kemerovo, Russian Federation

5. ROSBIOTECH

Moscow, Russian Federation

Type:

Article

Pages:

from 25 to 31

Status:

In work

Subject area:

UDC 63

Language:

Russian, English

Keywords:

latex, propolis extract, wild chamomile, antibacterial packaging, food additives

Funding

Rabota vypolnena pri podderzhke granta Fonda sodeystviya innovaciyam, predostavlennogo v ramkah programmy «Studencheskiy startap» federal'nogo proekta «Platforma universitetskogo tehnologicheskogo predprinimatel'stva» dogovor №2640GSSS15-L/93060 ot 17.04.2024g.

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Structure and Mechanics of Latex Coating Systems Modified for Semi-Hard Cheese

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