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master's thesis
Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:689132
Bošnjak, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Bošnjak, I. (2023). Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:689132

Bošnjak, Ivana. "Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:689132

Bošnjak, Ivana. "Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:689132

Bošnjak, I. (2023). 'Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:689132

Bošnjak I. Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:689132

I. Bošnjak, "Utjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:689132

Metadata
TitleUtjecaj uvjeta skladištenja na stabilnost praha ekstrakta lista koprive
Title (english)Effect of the storage conditions on the stability of nettle leaf extract powder
AuthorIvana Bošnjak
MentorVerica Dragović Uzelac (mentor)
MentorEna Cegledi (pomoć pri izradi, neposredni voditelj)
Committee memberIvona Elez Garofulić (predsjednik povjerenstva)
Committee memberMaja Repajić (član povjerenstva)
Committee memberSandra Balbino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2023-05-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
List koprive izvor je velikog broja strukturno različitih skupina bioaktivnih molekula poput fenolnih spojeva, karotenoida, klorofila, minerala i vitamina te ujedno izvrsna sirovina za proizvodnju tekućih i suhih ekstrakata. Važno je osigurati veću stabilnost bioaktivnih molekula te fizikalno-kemijskih svojstava tijekom skladištenja stoga je cilj ovog rada bio proizvesti prah ekstrakta lista koprive pri definiranim optimalnim uvjetima te odrediti stabilnost praha, utjecaj vrste ambalaže (PET/AL/PE, PP/PPmet), temperature (25 i 4 ℃) i vremena skladištenja (6 mjeseci) na fizikalna svojstva praha (suha tvar, topljivost, higroskopnost, nasipna gustoća). Prah koprive imao je visok udio suhe tvari što pokazuje dobru stabilnost proizvoda tijekom skladištenja i dobra barijerna svojstva ambalaže. Najviši udio suhe tvari (95,12 %) i najvišu topljivost (85,22 %) imao je prah skladišten 6 mjeseci pri 25 ℃. Prah je zadržao visok udio suhe tvari, topljivost i nasipnu gustoću pri obje temperature skladištenja, dok se za nižu higroskopnost prahova pokazala boljom PP/PPmet ambalaža.
Abstract (english)
Nettle leaf is the source of many structurally different groups of bioactive molecules such as phenolic compounds, carotenoids, chlorophylls, minerals and vitamins, and is also an excellent raw material for production of liquid and dry extracts. It is important to ensure greater stability of bioactive molecules and physico-chemical properties during storage, therefore the aim of this work was to produce nettle leaf extract powder under defined optimal conditions and to determine the stability of the powder, the influence of the type of packaging (PET/AL/PE, PP/PPmet), temperature (25 and 4 ℃) and storage time (6 months) on the physical properties (dry matter, solubility, hygroscopicity, bulk density). The nettle powder had a high content of dry matter, which shows good stability and barrier properties of the packaging. The powder stored for 6 months at 25 ℃ had the highest dry matter content (95.12 %) and the highest solubility (85.22 %). The powder retained a high content of dry matter, solubility and bulk density at both storage temperatures, while PP/PPmet packaging proved to be better for the lower hygroscopicity of the powder.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:689132
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-15 08:36:38