prikaz prve stranice dokumenta Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake
  Download
PDF 1.66 MB
master's thesis
Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:885132
Soldo, Ana
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

Soldo, A. (2024). Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:885132

Soldo, Ana. "Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:885132

Soldo, Ana. "Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:885132

Soldo, A. (2024). 'Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:885132

Soldo A. Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:885132

A. Soldo, "Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:885132

Metadata
TitleRazvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake
Title (english)Development and characterization of chitosan, gum arabic, and gelatin films with natural antioxidants (lemon balm extract) for edible coatings
AuthorAna Soldo
MentorMia Kurek (mentor)
Committee memberMario Ščetar (predsjednik povjerenstva)
Committee memberTibor Janči (član povjerenstva)
Committee memberNives Marušić Radovčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je razviti jestive biorazgradive filmove na bazi kitozana, guma arabike i želatine te ispitati utjecaj dodatka ekstrakta matičnjaka (Melissa officinalis L.) na njihova fizikalno-kemijska, barijerna i antioksidativna svojstva. Pripremljeni su jednostavni i višekomponentni filmovi koristeći navedene biopolimere, a karakterizacija filmova obuhvatila je mjerenje debljine, boje, transparentnosti, topljivosti, propusnosti na plinove i vodenu paru, udio ukupnih polifenola te antioksidacijski kapacitet. Ekstrakt matičnjaka korišten je kao prirodni antioksidans, izvor bioaktivnih sastojaka za pripremu jestive aktivne ambalaže za pakiranje hrane. Dodavanje ekstrakta matičnjaka rezultiralo je povećanjem polifenola, topljivosti i poboljšanjem antioksidativnih svojstava. Značajan je i porast kod koeficijenta propusnosti na kisik i ugljikov dioksid dodavanjem ekstrakta kod svih filmova. Svi su filmovi bili transparentni, a dodavanjem ekstrakta matičnjaka smanjila se svjetlina filmova zbog tamnije boje ekstrakta. Filmovi su pokazali potencijal kao održiva alternativa tradicionalnim materijalima za pakiranje, smanjujući upotrebu plastike i doprinoseći očuvanju okoliša.
Abstract (english)
The aim of this study was to develop edible biodegradable films based on chitosan, gum arabic and gelatin, and to investigate the effect of adding lemon balm extract (Melissa officinalis L.) on their physicochemical, barrier, and antioxidant properties. Simple and multicomponent films were prepared using these biopolymers, and the characterization of the films included measurements of thickness, color, transparency, solubility, gas and water vapor permeability, total polyphenol content, and antioxidant capacity. Lemon balm extract was used as a natural antioxidant and a source of bioactive compounds for the preparation of active edible packaging for food. The addition of lemon balm extract resulted in increased polyphenol content, solubility, and enhanced antioxidant properties. A significant increase in the permeability coefficient for oxygen and carbon dioxide was observed in all films with the addition of the extract. All films were transparent, but the addition of lemon balm extract reduced their brightness due to the darker color of the extract. The films demonstrated potential as a sustainable alternative to traditional packaging materials, reducing plastic use and contributing to environmental preservation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:885132
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 on2024-10-16 09:12:12