prikaz prve stranice dokumenta Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“
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master's thesis
Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:497912
Špalj, Sara
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

Špalj, S. (2020). Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“ (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:497912

Špalj, Sara. "Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:497912

Špalj, Sara. "Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:497912

Špalj, S. (2020). 'Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:497912

Špalj S. Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“ [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:497912

S. Špalj, "Pektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:497912

Metadata
TitlePektinski biofilmovi s ugrađenim polifenolnim ekstraktima otpada espresso kave „Karoma“
Title (english)Pectin biofilms incorporated with polyphenolic extract of spent espresso coffee Karoma
AuthorSara Špalj
MentorAntonela Ninčević Grassino (mentor)
Committee memberSuzana Rimac Brnčić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-06-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu je ispitan utjecaj otapala, temperature i vremena na efikasnost ekstrakcije polifenola pomoću mikrovala u sirovoj kavi i otpadu espresso kave. Spektrofotometrijskim određivanjem polifenola su odabrani najpovoljniji uvjeti ekstrakcije (50 %-tni etanol, 50 °C, 5 min), koji su potom korišteni kod daljnje pripreme ekstrakata otpada kave i njihove ugradnje u pektinske biofilmove. Rezultati su pokazali da najbolja mehanička svojstva imaju 1 %-tni pektinski biofilmovi s 50 %-tnim glicerolom, obogaćeni s 10 i 20 %-tnim etanolnim ekstraktom otpada kave. Također, provedena je i ekstrakcija lipida iz uzoraka sirove kave i otpada, a u dobivenim izolatima je određen sadržaj masnih kiselina. Među njima prevladavaju zasićene s udjelima od 45,88 % (otpad) i 55,05 % (sirova kava). U zaključku, ovim radom je pokazano da se polifenolni ekstrakti otpada kave mogu uspješno koristiti za proizvodnju funkcionalnih biofilmova, dok mogućnost primjene ulja kave za izradu kompozitnih biofilmova (polisaharidi i lipidi) treba dodatno istraživati.
Abstract (english)
In this paper was examined the effect of solvent, temperature and time on the efficiency of microwave-asisted extraction of polyphenols from green coffee and spent coffee grounds. Spectrophotometric determination of polyphenols was carried out and the best extraction conditions were selected (50 % ethanol, 50 °C, 5 min), which were further used in the preparation of coffee waste extracts incorporated into pectin biofilms. The best mechanical properties had biofilms prepared with 1 % pectin, 50 % glycerol, enriched with 10 and 20 % ethanol extracts of coffee waste. Lipid extraction from green coffee and waste samples was carried out, and fatty acid content was determined. Saturated fatty acids were predominant with mass fractions of 45,88 % (waste) and 55,05 % (green coffee). In conclusion, polyphenolic extracts of coffee waste can be used successfully in the production of functional biofilms, while the use of coffee oil in the production of composite biofilms (polysaccharides and lipids) needs the further investigation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:497912
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 on2020-07-01 10:24:37