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master's thesis
Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:952030
Bionda, Helena
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

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Bionda, H. (2021). Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:952030

Bionda, Helena. "Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952030

Bionda, Helena. "Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952030

Bionda, H. (2021). 'Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:952030

Bionda H. Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:952030

H. Bionda, "Priprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:952030

Metadata
TitlePriprema jestivog biofilma od kitozana i gume arabike s dodatkom ekstrakta sjemenki grožđa
Title (english)Preparation of edible biofilm from chitosan and gum arabic with addition of grape seeds extract
AuthorHelena Bionda
MentorMario Ščetar (mentor)
Committee memberMia Kurek (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
S ciljem smanjenja ekološkog problema nastalog sporom razgradnjom plastike, istraživanja se usmjeravaju prema pronalasku alternativnog pakiranja. Jestivi filmovi predstavljaju dobru alternativu plastičnoj ambalaži. U ovom radu pripremljeni su kompozitni jestivi biofilmovi sačinjeni od kitozana i gume arabike. Dio filmova obogaćen je ekstraktom sjemenki grožđa. Ekstrakt sjemenki grožđa sadrži visok udio polifenola te ima antioksidativno, antiupalno, antikancerogeno i bakteriostatsko djelovanje. Film s ekstraktom sjemenki grožđa ima veću debljinu, bolju transparentnost i pruža bolju barijeru prema vodenoj pari u odnosu na film bez ekstrakta, ali i neočekivano manju topljivost u vodi. Udio ukupnih fenola se povećao s dodatkom veće količine ekstrakta sjemenki grožđa u film.
Abstract (english)
In order to reduce the environmental problem caused by the slow plastic decomposition, nowadays research is mostly focused on finding alternative packaging. Edible films are good alternative for plastic packaging. In this research, composite edible films were made from chitosan and gum arabic. Part of the films are enriched with grape seed extract. Grape seed extract contains a high content of polyphenols and has antioxidant, anti-inflammatory, anticancer and bacteriostatic activity. The film prepeared with grape seed extract has a greater thickness, better transparency and provides a better barrier to water vapor compared to the film without the extract, but also unexpectedly less solubility in water. The proportion of total phenols values increased with the addition of a larger amount of grape seed extract to the film.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:952030
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-07 11:14:59