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undergraduate thesis
Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:176467
Orešković, Ivana
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

Orešković, I. (2020). Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:176467

Orešković, Ivana. "Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:176467

Orešković, Ivana. "Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:176467

Orešković, I. (2020). 'Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:176467

Orešković I. Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:176467

I. Orešković, "Utjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:176467

Metadata
TitleUtjecaj fenola ekstrahiranih iz kore mandarine mikrovalovima na kemijska i fizikalna svojstva pektinskih biofilmova
Title (english)Influence of phenols extracted from tangerine peel on chemical and physical propertis of pectin biofilms
AuthorIvana Orešković
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 country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
S porastom problema zbrinjavanja otpada i razgradnje plastične ambalaže raste i interes današnjih istraživanja k upotrebi biorazgradivih materijala. Među njima jestivi biofilmovi s visokovrijednim funkcionalnim sastojcima izoliranim iz različitih nusproizvoda prehrambene industrije svakako zauzimaju značajno mjesto. Sukladno današnjim trendovima u razvoju biorazdradivih materijala, i ovo istraživanje je pokazalo razvoj novih funkcionalnih pektinskih biofilmova s dodatkom ekstrakata kore mandarine. Njihova ugradnja u pektinske biofilmove praćena je promjenama u kemijskim i fizikalnim svojstvima. Rezultati su pokazali da biofilmovi s fenolnim ekstraktima kore mandarine pokazuju porast intenziteta boje, vlačne čvrstoće, te smanjenja modula elastičnosti u odnosu na biofilmove bez ekstrakata. Time je pokazano da se ekstrakti kore mandarine mogu uspješno primijeniti za izradu ekoloških prihvatljivih funkcionalnih pektinskih biofilmova.
Abstract (english)
With the increases of waste disposal problems and decomposition of plastic packaging, the interest of nowadays investigations for the use of biodegradable materials is growing. Among them, edible biofilms with high-value functional ingredients isolated from various by-products of the food industry certainly occupy a significant place. In line with today’s trends in the development of biodegradable materials, this research has also shown the development of new functional pectin biofilms with the addition of tangerine peel extracts. Their incorporation into pectin biofilms is accompanied by changes in chemical and physical properties. The results showed that pectin biofilms with added phenolic extracts of tangerine peel have increased color intensity, tensile strength, but decreased the moduls of elasticity in comparison with biofilms without extracts. In this regard is showed that tangerine peel extracts could be successfully implemented for production of environment friendly functional pectin biofilms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:176467
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-22 12:40:23