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master's thesis
Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:068428
Hasl, Karolina
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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Hasl, K. (2022). Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:068428

Hasl, Karolina. "Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:068428

Hasl, Karolina. "Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:068428

Hasl, K. (2022). 'Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:068428

Hasl K. Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:068428

K. Hasl, "Karakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:068428

Metadata
TitleKarakterizacija filmova od alginata i kitozana s prirodnim antioksidansima iz ekstrakta ružmarina za pakiranje hrane
Title (english)Characterisation of films made from alginate and chitosan with natural antioxidants from rosemary extract for food packaging
AuthorKarolina Hasl
MentorMia Kurek (mentor)
Committee memberMario Ščetar (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
Committee memberIvona Elez Garofulić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2022-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj dodatka vodenog ekstrakta ružmarina (Rosmarinus officinalis L.) (30 % v/v) na fizikalno-kemijska svojstva (boja, debljina, udio vode, topljivost, kapacitet bubrenja), barijerna svojstva (kisik, ugljikov dioksid i vodena para), sadržaj ukupnih polifenola, te biorazgradivost pripremljenih filmova na bazi kitozana (2 % m/v) i alginata (1,5 % m/v). Nadalje, ispitan je i utjecaj dodatka kalcijevih iona (Ca²⁺) s ciljem umrežavanja matriksa alginatnih filmova. Ekstrakt ružmarina korišten je kao prirodni antioksidans, izvor bioaktivnih sastojaka za pripremu jestive aktivne ambalaže za pakiranje hrane. Dodatak ekstrakta ružmarina utjecao je na smanjenje udjela vode i kapaciteta bubrenja te propusnosti na vodenu paru, a povećao se udio polifenola, topljivost filmova te propusnost na plinove (O₂ i CO₂). Umrežavanjem alginatnih filmova povećala im se propusnost na vodu, kapacitet bubrenja, topljivost, udio vode, sadržaj polifenola. Dodatak ekstrakta ružmarina i umrežavanje sa Ca²⁺ nisu imali značajan utjecaj na biorazgradnju filmova.
Abstract (english)
The aim of this study was to determine the influence of rosemary water extract (Rosmarinus officinalis L.) (30% v/v) on physico-chemical properties (color, thickness, water content, solubility, swelling capacity), barrier properties (oxygen, carbon dioxide and water vapour), total polyphenols content and biodegradability of edible films made from chitosan (2 % w/v) and alginate (1.5 % w/v). Furthermore, the influence of cross-linking alginate matrix with calcium ions (Ca²⁺) on film properties was examined. Rosemary extract was used as a natural antioxidant, a source of bioactive ingredients for the preparation of edible films as active food packaging. The addition of rosemary extract resulted in decreased water content, swelling capacity and water vapour permeability, while polyphenol content, film solubility and permeability to gases (O₂ and CO₂) was increased. Cross-linking of alginate films increased their water vapor permeability, swelling capacity, solubility, water content, and polyphenol content. The addition of rosemary extract and/or crosslinking with Ca²⁺ ions did not have any significant effect on the biodegradation of tested films.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:068428
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 on2023-03-02 10:07:10