prikaz prve stranice dokumenta Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir
  Download
PDF 2.11 MB
master's thesis
Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:518382
Kraljević, Tena
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

Kraljević, T. (2024). Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:518382

Kraljević, Tena. "Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:518382

Kraljević, Tena. "Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:518382

Kraljević, T. (2024). 'Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:518382

Kraljević T. Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:518382

T. Kraljević, "Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:518382

Metadata
TitleKarakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir
Title (english)Characterization of edible coatings made from pectin and carboxymethyl cellulose with the addition of fennel essential oil and their application on minimally processed potatoes
AuthorTena Kraljević
MentorMia Kurek (mentor)
Committee memberMario Ščetar (predsjednik povjerenstva)
Committee memberMaja Repajić (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 country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istražen je utjecaj jestivih prevlaka na bazi karboksimetil celuloze (CMC) i pektina (PEC) s dodatkom eteričnog ulja komorača na očuvanje kvalitete minimalno procesiranog krumpira tijekom skladištenja. Uzorci krumpira tretirani su prevlakama s različitim koncentracijama eteričnog ulja komorača (0,5 % i 1 %) te su praćeni parametri pH vrijednosti, udio vode, boja (L*, a*, b*, WI, ΔE* ) i udio plinova (kisik i ugljikov dioksid) kroz 15 dana skladištenja pri temperaturi 8±1 °C. Dodatak eteričnog ulja komorača pokazao je blagi učinak na očuvanje boje i usporavanje posmeđivanja uz minimalne promjene u pH vrijednostima i udjelu plinova. Prevlake su također doprinijele boljoj retenciji vode u uzorcima. Ovi rezultati pokazuju da jestive prevlake mogu doprinijeti očuvanju kvalitete minimalno procesiranog krumpira.
Abstract (english)
This study investigated the effect of edible coatings based on carboxymethyl cellulose (CMC) and pectin (PEC) with the addition of fennel essential oil on the preservation of quality in minimally processed potatoes during storage. Potato samples were treated with coatings containing different concentrations of fennel essential oil (0.5 % and 1 %), and parameters such as pH value, water content, color (L*, a*, b*, WI, ΔE*), and gas composition (oxygen and carbon dioxide) were monitored over 15 days of storage at a temperature of 8±1 °C. The addition of fennel essential oil showed a slight effect on preserving color and slowing down browning with minimal changes in pH values and gas composition. The coatings also contributed to better moisture retention in the samples. These results suggest that edible coatings can contribute to the preservation of quality in minimally processed potatoes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:518382
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 on2024-10-30 13:35:33