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professional thesis
Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:194857
Šimović, Mirela
University of Zagreb
Faculty of Food Technology and Biotechnology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Šimović, M. (2013). Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:194857

Šimović, Mirela. "Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:194857

Šimović, Mirela. "Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:194857

Šimović, M. (2013). 'Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:194857

Šimović M. Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:194857

M. Šimović, "Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:194857

Metadata
TitleUtjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća
Title (english)Effects of carvacrol and eugenol on selected fruit contaminant fungi
AuthorMirela Šimović
MentorFrane Delaš (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2013-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U suvremenoj prehrambenoj tehnologiji sve se više nastoji izbjeći dodatak sintetičkih kemijskih konzervanasa, zbog negativne percepcije potrošača. Sastojci eteričnih ulja ili eterična ulja mogu predstavljati potencijalno riješenje. Minimalno procesirane namirnice su obrađene tako da se, u najmanjoj mjeri gube nutritivno važni sastojci, uz istovremeno očuvanje dobre mikrobiološke sigurnosti. Cilj ovog rada bio je istražiti antifungalni učinak eugenola i karvakrola na odabrane vrste plijesni: Aspergillus carbonarius, Penicillium expansum i Penicillium roqueforti u in situ na ploškama lubenice i dinje, pri tri temperature čuvanja (15 °C, 20 °C i 25 °C). Karvakrol djeluje snažnije inhibitorno i fungicidno na odabrane vrste plijesni, pri čemu je najosjetljivija vrsta plijesni P. roqueforti. Primijećen je sinergistički učinak snižene temperature i viših koncentracija eugenola i karvakrola na linearni rast kolonije i postotak pljesnivih ploški istraživanih vrsta voća. U usporedbi lubenice i dinje, lubenice su supstrat na kojem istraživane vrste plijesni brže rastu.
Abstract (english)
In respect to negative perception coming from consumers, an addition of synthetic chemical preservatives has a decreasing trend in modern food technology. Therefore essential oils or their constituents could be a promising alternative. Minimally processed food is produced with a tendency to maintain its nutritional quality while assuring its microbiological safety at the same time. The main objective of this research was to evaluate antifungal effect of eugenol and carvacrol against selected mould species: Aspergillus carbonarius, Penicillium expansum and Penicillium roqueforti in in situ on slices of watermelon and melon, on different incubation temperatures (15 °C, 20 °C i 25 °C). Carvacrol has shown stronger inhibitory and fungicidal effect on selected species, while P. roqueforti was detected as most susceptible mould species. Synergistic effect of lower temperature and higher concentration of eugenol and carvacrol on linear colony growth and percentage of visible fungal growth on fruit slices was detected as well. When compared with melons, watermelons were a substrate that assured faster growth of selected fungal species.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:194857
Study programmeTitle: Postgraduate Specialist Studies in Food Quality and Safety
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-17 09:04:46