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master's thesis
Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:075284
Jančec, Lucija
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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Jančec, L. (2023). Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:075284

Jančec, Lucija. "Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:075284

Jančec, Lucija. "Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:075284

Jančec, L. (2023). 'Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:075284

Jančec L. Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:075284

L. Jančec, "Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:075284

Metadata
TitleTrajnost banana s jestivom prevlakom od kitozana i proteina konoplje
Title (english)Shelf life of bananas coated with chitosan and hemp proteins
AuthorLucija Jančec
MentorMario Ščetar (mentor)
MentorDavor Valinger (pomoć pri izradi, neposredni voditelj)
Committee memberMia Kurek (predsjednik povjerenstva)
Committee memberAna Jurinjak Tušek (član povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2023-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kitozan je sve popularniji sastojak jestive ambalaže obzirom da ima dobre karakteristike koje vode do produživanja roka trajnosti različitih namirnica, a najviše voća. Kao takav predstavlja alternativan izvor ambalažnog materijala koji može zamijeniti plastične materijale koji predstavljaju opasnost za okoliš. Konoplja (Cannabis sativa L.) je biljka koja ima mnoga ljekovita svojstva, a iz nje se mogu dobiti proteini koji služe kao funkcionalni sastojci hrane. Zbog navedenih karakteristika kitozana i proteina konoplje, cilj ovog diplomskog rada bio je utvrditi utjecaj jestivih premaza od kitozana i proteina konoplje na rok trajanja banana. Tijekom skladištenja banana pri 25 °C i relativnoj vlažnosti zraka od 80 %, određivani su parametri kvalitete banana, kao što su izgled, gubitak na masi, boja, vlaga i udio invertnih šećera. Utvrđeno je da jestivi premaz od kitozana i proteina konoplje djeluje pozitivno na izgled banana, boju i udio invertnih šećera, a negativno na gubitak na masi i vlagu.
Abstract (english)
Chitosan is getting popular as ingredient in edible coatings considering that it has good characteristics which lead to the extension of the shelf life of various foods, especially fruits. It represents an alternative source of packaging material which can replace plastic materials. Hemp (Cannabis sativa L.) is a plant that has a positive effect on health and proteins obtained from it represent functional ingredients. Due to the mentioned characteristics, the goal of this graduate thesis was to determine the influence of edible coatings made of chitosan and hemp proteins on the shelf life of bananas. During storage of bananas at 25 °C and 80 % relative humidity, quality parameters, such as appearance, weight loss, color, moisture and invert sugar content, were determined. It was found that the mentioned coating has a positive effect on banana appearance, color and invert sugar content, and a negative effect on weight loss and moisture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:075284
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 on2024-06-04 09:06:31