| Abstract | U ovom radu su pripremljeni jestivi pektinski filmovi s ekstraktom kore mandarine s i bez enzima te je provedena analiza fizikalnih i kemijskih svojstva (udio ukupnih fenola, vlaga, topljivost, moć bubrenja filma, boja, tekstura) u odnosu na kontrolne filmove bez dodatka ekstrakta. Dobiveni rezultati su pokazali da dobiveni jestivi pektinski film s ekstraktom kore mandarine ima maseni udio ukupnih fenolnih spojeva od 3,81 mg GAE g-1 do 11,06 mg GAE g-1. Pektinski filmovi s ekstraktima kore mandarine imaju veći udio vlage u odnosu na kontrolne uzorke, indeks vezanja vode i moć bubrenja vode iznose 100 %, a indeks topljivosti u vodi se kreče do 99,92 %. Dodatak ekstrakta kore mandarine s enzimima smanjuje moć bubrenja jestivih pektinskih filmova (1,20 do 0,39 %) te ima izrazit učinak na promjenu boje (∆E=18,86). Priprema jestivih pektinskih filmova s vodenim ekstraktom kore mandarine s i bez enzima, a naročito s puferskim ekstraktom kore mandarine s enzimima pridonosi poboljšanju teksturnih svojstva gotovih pektinskih filmova s vrijednostima utrošenog rada od 28,74 Nmm, prekidne sile od 10 N i postotne deformacije od 86,70 %. |
| Abstract (english) | In this study, edible pectin films were produced with mandarin peel extract with and without enzymes and an analysis of the physical and chemical properties (total phenolic content, moisture, solubility, swelling capacity of the film, color, texture) was carried out in comparison to control films without added extract. The results showed that the edible pectin film produced with mandarin peel extract had a mass fraction of phenolic compounds ranging from 3.81 mg GAE g-1 to 11.06 mg GAE g-1. Compared to control samples, edible pectin films with mandarin peel extracts have a higher moisture content, the water binding index and the water swelling capacity are 100 %, and the water solubility index is up to 99.92 %. The addition of mandarin peel extract with enzymes reduces the swelling capacity of edible pectin films (1.20 to 0.39 %) and has a significant effect on the color change (∆E=18.86). The production of edible pectin films with water extract of mandarin peel with and without enzymes and especially with the buffer extract of mandarin peel with enzymes contributes to the improvement of the textural properties of the final pectin films, with values of work consumed of 28.74 Nmm, breaking force of 10 N and percentage deformation of 86.70%. |
