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master's thesis
Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:888605
Poldan, Petra
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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Poldan, P. (2022). Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:888605

Poldan, Petra. "Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:888605

Poldan, Petra. "Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:888605

Poldan, P. (2022). 'Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:888605

Poldan P. Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:888605

P. Poldan, "Razvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:888605

Metadata
TitleRazvoj i karakterizacija jestivih filmova od kitozana, želatine i galne kiseline
Title (english)Development and characterization of edible films based on chitosan, gelatine and gallic acid
AuthorPetra Poldan
MentorMia Kurek (mentor)
Committee memberMario Ščetar (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
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 country2022-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sukladno današnjim zahtjevima tržišta za smanjenom upotrebom plastičnih ambalažnih materijala, kao i visoko kvalitetnom hranom produženog roka trajanja, otvorili su prostor inovacijama u industriji pakiranja hrane. Cilj ovog rada bio je odrediti utjecaj galne kiseline, kao bioaktivnog sastojka, na fizikalno kemijska svojstva (boja, transparentnost, debljina, udio vode, topljivost te kapacitet bubrenja), barijerna svojstva (kisik, ugljikov dioksid i vodena para), antioksidacijska svojstva (ukupni polifenoli) te biorazgradivost filmova. Pripravljeni su filmovi na bazi kitozana i želatine (CSGEL) bez ili s dodatkom galne kiseline u koncentracijama od 1 % (m/v) (CSGEL1) i 2 % (m/v) (CSGEL2). Dodatkom galne kiseline zabilježen je značajan porast ukupnih polifenola, smanjen je kapacitet bubrenja te propusnost na vodenu paru kao i propusnost na UV zračenje. No, dodatak galne kiseline značajno je oslabio barijerna svojstva filmova na plinove (O₂ i CO₂) te je produžio vrijeme biorazgradnje u komercijalno dostupnoj zemlji.
Abstract (english)
Due to the great commercial interest in reducing the use of single-use plastics, as well as need for high-quality food with extended shelf-life, made great openings for innovations in food packaging industry. The aim of this work was to determine the influence of gallic acid, used as bioactive compound on physic-chemical (colour, transparency, thickness, water content and swelling), barrier (oxygen, carbon dioxide and water vapour), antioxidant (total phenolic content) properties together with biodegradability character. Chitosan and gelatin films were made without or with the addition of gallic acid in concentrations of 1 or 2 % (w/v) (CSGEL1 and CSGEL2, respectively). The addition of gallic acid resulted in the significant increase in total phenolic content, lower swelling, water vapour permeability and better UV blocking property. However, the addition of gallic acid significantly has impacted the gas barrier properties (O₂ and CO₂) and increased the degradation time in the commercial soil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:888605
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 on2023-01-19 12:30:01