prikaz prve stranice dokumenta Karakterizacija jestivog filma od kitozana s dodatkom vitamina C
  Download
PDF 792.1 KB
master's thesis
Karakterizacija jestivog filma od kitozana s dodatkom vitamina C
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:917000
Lenard, Ivan
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

Cite this document

Lenard, I. (2023). Karakterizacija jestivog filma od kitozana s dodatkom vitamina C (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:917000

Lenard, Ivan. "Karakterizacija jestivog filma od kitozana s dodatkom vitamina C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:917000

Lenard, Ivan. "Karakterizacija jestivog filma od kitozana s dodatkom vitamina C." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:917000

Lenard, I. (2023). 'Karakterizacija jestivog filma od kitozana s dodatkom vitamina C', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:917000

Lenard I. Karakterizacija jestivog filma od kitozana s dodatkom vitamina C [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:917000

I. Lenard, "Karakterizacija jestivog filma od kitozana s dodatkom vitamina C", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:917000

Metadata
TitleKarakterizacija jestivog filma od kitozana s dodatkom vitamina C
Title (english)Characterization of the edible chitosan film with the addition of vitamin C
AuthorIvan Lenard
MentorMario Ščetar (mentor)
MentorMia Kurek (pomoć pri izradi, neposredni voditelj)
Committee memberMia Kurek (predsjednik povjerenstva)
Committee memberIrena Keser (član povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Porastom razumijevanja problematike i utjecaja petrokemijske ambalaže na okoliš sve se više istraživanja usmjerava prema pronalasku alternativnih materijala za izradu pakiranja. Jestivi filmovi jedno su od potencijalnih rješenja navedenog problema. Još jedan od problema današnjice koji se javlja je malnutricija i nizak unos vitamina i minerala koji su esencijalni za normalno funkcioniranje organizma. U ovom radu pripremljeni su jestivi filmovi od kitozana uz dodatak vitamina C kako bi se pokušalo ponuditi rješenje dvaju problema. Vitamin C je jedan od najvažnijih redoks kofaktora biljnih i životinjskih sustava, a najvažnija funkcija mu je reverzibilna oksidacija što znači da ima antioksidativno djelovanje. Rezultati ovog istraživanja pokazuju da su filmovi s dodatkom vitamina C veće debljine, više propusnosti na vodenu paru i kisik, tamniji, i manje transparentni, no veće topljivosti i bubrenja u odnosu na filmove bez dodatka vitamina C. Uvidom u rezultate analiziranih termičkih svojstva, uočeno je da je došlo i do promjena u kemijskoj strukturi filma.
Abstract (english)
With the increasing understanding of the issues and the impact of petrochemical packaging on the environment, more and more research is focused on finding alternative packaging materials. Edible films are one of the potential solutions to this problem. Another problem that occurs today is malnutrition and low intake of vitamins and minerals that are essential for the normal functioning of the body. In this paper, edible chitosan films with the addition of vitamin C were prepared in order to try to offer a solution to those problems. Vitamin C is one of the most important redox cofactors of plant and animal systems, and its most important function is reversible oxidation, which means that it has antioxidant activity. Results obtained in this study indicate that films enriched with vitamin C have higher thickness, higher permeability to water vapor and oxygen, they are darker and less transparent, and solubility and swelling were higher compared to films without vitamin C. By examining the differences observed in the DSC thermogram, it can be concluded that changes occurred in the chemical structure of the film.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:917000
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) icon
Created on2024-07-04 08:47:45