prikaz prve stranice dokumenta Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane
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master's thesis
Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:607438
Hlupić, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

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

Cite this document

Hlupić, L. (2018). Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:607438

Hlupić, Lucija. "Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:607438

Hlupić, Lucija. "Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:607438

Hlupić, L. (2018). 'Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:607438

Hlupić L. Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:607438

L. Hlupić, "Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:607438

Metadata
TitleRazvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane
Title (english)Development and characterization of the antioxidative and ph indicative film on the basis of kitolate and carbosymethylelle and active ingredients from waste food
AuthorLucija Hlupić
MentorMia Kurek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2018-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu pripremljeni su novi pametni materijali za pakiranje hrane prema ekološki prihvatljivom konceptu uključujući sve stavke od upotrebljenih materijala (kitozan (CS) i karboksimetilceluloza (CMC) do tehnika prizvodnje. Komina borovnice (B) i pokožice crvenog grožđa (P), bogate polifenolima kao antioksidansima i antocijanima kao indikatorima promjene boje, korištene su u različitim koncentracijama (1, 2 i 4% m/v). Filmovima su određena fizikalno-kemijska (mehanička, boja, debljina, propusnost na vodenu paru i kisik, topljivost i udio vode), antioksidativna i inteligentna svojstva. Filmovi s komponentom P su propusniji na kisik i vodenu paru u odnosu na filmove sa B. CS filmovi su elastičniji od CMC, a nisu uočene značajne razlike sa dodatkom oba ekstrakta u svim koncentracijama. S dodatkom aktivnih ekstrakata zabilježen je značajan porast ukupnih fenola i antiokisdativne aktivnosti kod svih uzoraka. S dodatkom ekstrakata zabilježene su vidljive i značajne promjene boje, a s promjenom pH također dolazi do promjene boje suhih filmova koja je najizraženija u pH rasponu od 4 do 7. Rezultati testa s pilećim mesom ukazuju na mogućnost uporabe ovakvih biofilmova kao pH indikatora svježine upakiranog proizvoda.
Abstract (english)
Novel smart food packaging materials are produced following eco-friendly concept comprising raw materials used – chitosan (CS) and carboxymethylcellulose (CMC), to methods used for film production. Blueberry (B) and red grape skin pomace extracts (P) rich in polyphenols as antioxidant agents and anthocyanins as colour indicators were used at different concentrations (1, 2 and 4% w/v). Physico-chemical (mechanical, colour, thickness, barrier to water vapour and oxygen, solubility and moisture content), antioxidative and intelligent material properties are determined. Films with P component were more permeable to oxygen and water vapour than B films. CS films were more elastic than CMC films, while no significant changes occurred after addition of both extracts at all concentrations. With the addition of extracts a significant increase in polyphenol content and antioxidant activity was observed for all samples. Visible and significant colour changes of dry pH indicator films occurred with changing pH being the most significant in the pH range from 4 to 7. Application tests on chilled chicken meat indicate potential of these films as bio based safety pH indicator films for packaged food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:607438
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-27 13:11:05