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master's thesis
Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:443435
Mareljić, Martina
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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Mareljić, M. (2024). Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:443435

Mareljić, Martina. "Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:443435

Mareljić, Martina. "Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:443435

Mareljić, M. (2024). 'Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:443435

Mareljić M. Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:443435

M. Mareljić, "Razvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:443435

Metadata
TitleRazvoj i karakterizacija biorazgradivih jestivih prevlaka od proteina sirutke s dodatkom koprive
Title (english)Development and characterisation od biodegradable edible coatings made of whey protein isolate enriched in nettle
AuthorMartina Mareljić
MentorMia Kurek (mentor)
MentorMario Ščetar (pomoć pri izradi, neposredni voditelj)
Committee memberNives Marušić Radovčić (predsjednik povjerenstva)
Committee memberMario Ščetar (član povjerenstva)
Committee memberTibor Janči (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U vidu povećanja svijesti o ekološkom problemu nastalog sporom razgradnjom plastike i potrebom za zaštitom okoliša, istraživanja se orijentiraju prema pronalasku alternativne ambalaže koja bi poslužila kao zamjena plastičnoj ambalaži. Biorazgradivi filmovi i prevlake u uporabi su dulji niz godina te predstavljaju dobru alternativu tradicionalnoj ambalaži. U ovom radu pripremljeni su jestivi materijali od izolata proteina sirutke. Radi usporedbe i definiranja mogućnosti razvoja funkcionalnih filmova, dodane su različite koncentracije ekstrakta lista kojima su se filmovi obogatili. Ekstrakt lista koprive bogat je izvorom brojnih bioaktivnih komponenti poput polifenola kojima se pripisuje antioksidativno, antiupalno, antikancerogeno i bakteriostatsko djelovanje. Filmovi sa dodanim koncentracijama ekstrakta imaju veću debljinu, dobru barijeru prema vodenoj pari. Udio ukupnih fenola se povećao sa dodatkom veće koncentracije ekstrakta lista koprive. U jestivim filmovima i prevlakama udio ukupnih fenola pokazatelji je zaštitne uloge jer prisutni fenoli imaju povoljan učinak na zdravlje ljudi.
Abstract (english)
In the form of increasing awareness of the environmental problem caused by the slow decomposition of plastic and the need to protect the environment, research is oriented towards finding alternative packaging that would serve as a replacement for plastic packaging. Biodegradable films and coatings have been in use for many years and represent a good alternative to classic packaging. In this labor, edible materials were prepared from whey protein isolate. In order to compare and define the possibility of developing functional films, different concentration of leaf extracts was added to enrich the film. Nettle leaf extract is a rich source of numerous bioactive components such as polyphenols, which are attributed antioxidant, anti-inflammatory, anti-cancer and bacteriostatic effect. Films whit added extract concentrations have a greater thickness, a good barrier to water vapor. The proportion of total phenols increases with the addition of a higher concentration of nettle leaf extract. In edible films and coatings, the proportion of total phenols is an indicator of the protective role because the phenols is an indicator of the protective role because the phenols have a beneficial effect on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:443435
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 on2024-10-25 09:24:54