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undergraduate thesis
Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:748636
Hasanbegović, Alisa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Hasanbegović, A. (2018). Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:748636

Hasanbegović, Alisa. "Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:748636

Hasanbegović, Alisa. "Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:748636

Hasanbegović, A. (2018). 'Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:748636

Hasanbegović A. Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:748636

A. Hasanbegović, "Primjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:748636

Metadata
TitlePrimjena ekstrakata kore mandarine pri izradi biofilmova na bazi pektina
Title (english)Application of mandarine peel extracts for preparation of biofilms based on pectin
AuthorAlisa Hasanbegović
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2018-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu određen je kemijski sastav kore mandarine, a potom su njeni ekstrakti upotrijebljeni pri izradi biofilmova na bazi pektina. Ekstrakti kore mandarine pripremljeni su ekstrakcijom 7,5, 15 i 30 g svježe i usitnjene kore u deioniziranoj vodi, na vodenoj kupelji pri 60 °C u vremenu od 3 h. Biofilmovi s pektinom kao osnovnim sastojkom, uz dodatak glicerola i kalcijeva klorida kao plastifikatora i umreživača, bez i sa dodatkom priređenih ekstrakata karakterizirani su FTIR spektroskopijom. Rezultati su pokazali da se biofilmovi pripremljeni s vodom i ekstraktima kore mandarine razlikuju po intenzitetu IR apsorpcijskih vrpci, koje rastu proporcionalno masenim udjelima ekstrakata ukazujući na prisutnost polifenola. Zaključno, svi pripravljeni biofilmovi pogodni su kao potencijalna sirovina za oblaganje proizvoda, s time da filmovi pripravljeni s većim masenim udjelima kore mandarine mogu vjerovatno utjecati i na poboljšanje funkcionalnih, nutritivnih i organoleptička svojsta proizvoda, u odnosu na čisti pektinski biofilm.
Abstract (english)
In this work the chemical composition of mandarin peel was determined and subsequently its extracts were utilized for making of biofilms on pectin base. The mandarin peel extracts were prepared by extraction of 7.5, 15 and 30 g of fresh and milled peel in deionised water, in water bath at 60 °C during 3 h. Biofilms with pectin as a main component, with addition of glycerol and potassium chloride, as plasticizer and cross-linker, without and with prepared extracts were characterised by FTIR spectroscopy. The results showed that biofilms prepared with water and mandarin peel extracts are distinguished by the intensity of IR apsorption bands, which are incresed proportionally with mass fraction of extracts, indicating the presence of polyphenols. In conclusion, all prepared biofilms are suitable as a potential material for coating of products, considering that biofilms formed with higher mass fraction of mandarin peel could possibly influence on improvment of functional, nutritive and organoleptic properties of products, in comparison with pure pectin biofilms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:748636
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-06-15 11:13:14