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undergraduate thesis
Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:938631
Vujnović, Angela
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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Vujnović, A. (2019). Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:938631

Vujnović, Angela. "Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:938631

Vujnović, Angela. "Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:938631

Vujnović, A. (2019). 'Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:938631

Vujnović A. Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:938631

A. Vujnović, "Primjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:938631

Metadata
TitlePrimjena otpada nastalog konzumiranjem espresso kave pri izradi pektinskih biofilmova
Title (english)Appliance of espresso coffee waste in preparing pectin biofilms
AuthorAngela Vujnović
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 country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakcija fenola i flavonoida iz espresso kave i otpada nastalog nakon njena konzumiranja provedena je pomoću mikrovalova pri T = 50 i 70 °C, t = 5 i 10 minuta i φ (etanol) = 50 i 70 %. Spektrofotometrijskom analizom je utvrĎeno da espresso kava sadrži 38,75 do 51,40 mg/g, a otpad 4,55 do 6,90 mg/g ukupnih fenola. Budući da temperatura od 70 °C, vrijeme od 5 minuta i 70 %-tni etanol dovode do optimalne ekstrakcije fenola iz otpada kave, navedeni parametri su korišteni kod pripreme 5, 10 i 20 %-tnih ekstrakata, koji su zatim inkorporirani u pektinske biofilmove. Njihovom karakterizacijom je utvrĎeno da dodatak ekstrakata otpada utječe na promjenu boje, čvrstoće i elastičnosti biofilmova, pa tako uzorak s 20 %-tnim ekstraktom u odnosu na 5 i 10 %-tne pokazuje najveću čvrstoću i elastičnost. Time je pokazano da se i otpad kave može efikasno iskoristiti pri izradi jestivih i funkcionalnih biofilmova.
Abstract (english)
Extraction of phenols and flavonoids from espresso coffe and its waste remained after consumption was assisted by microwave irradiaton at T = 50 and 70 °C, t = 5 and 10 minutes and φ (etanol) = 50 and 70 %. Spectrophotometric analysis has shown that content of total phenols in espresso coffee is 38,75 to 51,40 mg/g and in waste 4,55 to 6,90 mg/g. Since temperature of 70 °C, time of 5 minute and φ (etanol) = 70 % leaded to optimal extraction of phenols from coffee waste, these parameters have been applied for preparation of 5, 10 and 20 % extracts, which subsequently have ben incorporated in pectin biofilms. Their analyses have shown that addition of coffee waste extracts affects colour, strenght and elasticity of biofilms, and sample with 20 % extract in comparison to 5 and 10 %% showed the highest strenght and elasticity. This has been shown that coffee waste can be used for preparation of edible and functional biofilms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:938631
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-10 11:27:46