prikaz prve stranice dokumenta Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline
  Download
PDF 1.89 MB
master's thesis
Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:887635
Tankosić, Marija
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

Tankosić, M. (2023). Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče 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:159:887635

Tankosić, Marija. "Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:887635

Tankosić, Marija. "Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:887635

Tankosić, M. (2023). 'Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:887635

Tankosić M. Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline [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:159:887635

M. Tankosić, "Razvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:887635

Metadata
TitleRazvoj, karakterizacija i primjena biorazgradivih i jestivih materijala za pakiranje hrane s dodatkom eteričnog ulja naranče i galne kiseline
Title (english)Development, characterization and application of biodegradable and edible materials for food packaging with the addition of orange essential oil and gallic acid
AuthorMarija Tankosić
MentorMia Kurek (mentor)
Committee memberNives Marušić Radovčić (predsjednik povjerenstva)
Committee memberMario Ščetar (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 country2023-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog sve zahtjevnijeg tržišta i napora da se uporaba plastične ambalaže svede na minimalne razine, znanstvenici su doskočili problemu razvojem alternativnih biorazgradivih i jestivih materijala za pakiranje. Cilj ovoga rada bio je odrediti utjecaj aktivnih tvari, galne kiseline i eteričnog ulja naranče na fizikalno- kemijska svojstva (boja, transparentnost, debljina, udio vode, topljivost i kapacitet bubrenja), barijerna svojstva (propusnost na kisik, ugljikov dioksid te vodenu paru), antioksidacijska svojstva (ukupni fenoli, antioksidacijska aktivnost i postotak inhibicije DPPH) te biorazgradivost filmova. Pripremljeni su filmovi na bazi kitozana i želatine s dodatkom galne kiseline i/ili eteričnog ulja naranče. Dodatkom galne kiseline ukupan udio fenola je značajnije porastao kao i antioksidacijski kapacitet. Najveći postotak biorazgradnje pokazao je film koji je sadržavao uz kitozan i želatinu, eterično ulje naranče, dok su filmovi koji su imali galnu kiselinu bili najviše očuvani nakon 2 mjeseca razgradnje u zemlji.
Abstract (english)
Due to the increasingly demanding market and efforts to reduce the use of plastic packaging to minimum levels, scientists have jumped to the problem of developing alternative biodegradable and edible packaging materials. The aim of this work was to determine the influence of active substances, gallic acid and orange essential oil on the physico-chemical properties (color, transparency, thickness, water content, solubility and swelling capacity), barrier properties (permeability to oxygen, carbon dioxide and water vapour), antioxidant properties (total phenols, antioxidant activity and percentage of DPPH inhibition) and biodegradability of the developed films. Films based on chitosan and gelatin with the addition of gallic acid and/or orange peel essential oil were prepared. With the addition of gallic acid, the total proportion of phenols significantly increased as well as the antioxidant capacity. The highest percentage of biodegradation was shown by the film that was in addition to chitosan and gelatin enriched with orange peel essential oil, while films with gallic acid were the most preserved after 2 months degradation in soil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:887635
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 on2024-07-04 09:19:18