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undergraduate thesis
Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:033656
Ban, Lucija
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

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Ban, L. (2019). Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:033656

Ban, Lucija. "Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:033656

Ban, Lucija. "Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:033656

Ban, L. (2019). 'Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:033656

Ban L. Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:033656

L. Ban, "Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:033656

Metadata
TitleKarakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave
Title (english)Characterization of pectin biofilms enriched with polyphenolic extracts isolated from espresso coffee waste
AuthorLucija Ban
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 country2019-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu je određen sadržaj fenola i flavonoida u uzorcima espresso kave i otpada, jeftinog i ekološki prihvatljivog biosupstrata, zaostalog nakon njene pripreme. Spektrofotometrijskom analizom je pokazano da espresso kava sadrži 225 do 298 mg g-1, a otpad 10 do 24 mg g-1 ukupnih fenola. Utvrđeno je da početna odvaga otpada od 1,5 g, volumni udio etanola od 70 % i vrijeme od 60 minuta pogoduju njihovoj učinkovitoj ekstrakciji, pa su navedeni parametri upotrebljeni pri pripremi ekstrakata (5, 10 i 20 %) inkorporiranih u pektinske biofilmove. Karakterizacijom boje biofilmova utvrđeno je da uzorci sa inkorporiranim ekstraktima otpada kave jesu tamniji od standarda (1 i 2 % pektin), dok je analizom teksuralnih svojstava pokazano da biofilm priređen otapanjem 2 %-tnog pektina u 20 %-tnom etanolnom ekstaktu otpada kave ima najveću čvrstoću.
Abstract (english)
In this work the content of phenols and flavonoids is determined in the samples of espresso coffee and waste, as a cheap and environmentally acceptable bio-substrate, which was remained after coffee preparation. Spectrophotometric analysis showed that espresso coffee contained 225 to 298 mg g-1, and waste 10 to 24 mg g-1 of total phenols. It has been found that the initial weigh of waste of 1,5 g, 70 % volume fraction of ethanol and time of 60 min provided their efficient extraction, therefore the mentioned parameters have been used for preparation of extracts (5, 10 and 20 %) incorporated in pectin biofilms. By characterization of biofilms color is found that samples with incorporated waste extracts are darker than standard samples (1 and 2 % pectin), while analysis of textural properties showed that biofilm prepared by dissolving of 2 % pectin in 20 % of ethanol extract has the maximum strength.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:033656
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 on2019-07-29 06:54:13