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master's thesis
Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:074990
Horvat, Tina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Horvat, T. (2023). Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:074990

Horvat, Tina. "Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:074990

Horvat, Tina. "Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:074990

Horvat, T. (2023). 'Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:074990

Horvat T. Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:074990

T. Horvat, "Detekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:074990

Metadata
TitleDetekcija bisfenola A tijekom skladištenja piva pakiranih u PET boce
Title (english)Detection of Bispehnol A in Beer Packaged in PET Bottles During Storage
AuthorTina Horvat
MentorKristina Mastanjević (mentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Primjena plastičnih ambalažnih materijala za pakiranje prehrambenih proizvoda donosi sa sobom niz pozitivnih svojstva. Plastični materijal je jeftiniji, lakše se oblikuje i ima manju težinu od drugih materijala pa je primarni izbor mnogih industrija za pakiranje hrane i pića. U plastičnim materijalima nalaze se dodani spojevi koji poboljšavaju svojstva plastike, ali negativno utječu na ljudsko zdravlje. Raznim čimbenicima dolazi do razgradnje plastike na manje fragmente (mikroplastika) i otpuštanja štetnih spojeva u okolinu pa tako i u prehrambene proizvode. Razvijene su metode analize određivanja ovih spojeva u hrani npr. GC-MS metoda analize (tekućinska kromatografija s masenim spektrom). U ovom radu istraživana je promjena koncentracije bisfenola A tijekom skladištenja u pivima punjenima u PET boce koje u svom sastavu nose spoj bisfenol A (BPA). Cilj ovog rada je odrediti koncentracija BPA u pivu tijekom vremena skladištenja od četri mjeseca na dvije temperature (4 i 20 °C) korištenjem GC-MS metode te identificirati čestice mikroplastike u pivu pomoću FT-IR metode (infracrvena spektrofotometrija s Fourierovom transformacijom). Rezultati analize pokazuju da se koncentracija BPA u uzorcima povećava s vremenom, a da od čestica mikroplastike prevladavaju klorirani polietilen, mirkokristalna celuloza, akrilonitril, poli(2-3-dihidrofuran).
Abstract (english)
The use of plastic packaging materials for food products comes with a number of positive properties. Plastic material is cheaper, easier to shape and has less weight than other materials, so it is the primary choice of many industries for food and beverage packaging. However, many compounds that improve the properties of the plastic are added to plastic materials, and have a negative effect on human health. Various factors lead to the breakdown of plastic into smaller fragments (microplastics) and the release of harmful compounds into the environment and into food products. Analytical methods for the determination of these compounds in food have been developed, for example the GC-MS analysis method (liquid chromatography with mass spectrum). The aim of this work is to determine the concentration of BPA in beer during a storage period of four months at two temperatures (4 and 20 °C) using the GC-MS method and FT-IR method (infrared spectrophotometry with Fourier transformation) to identify microplastic particles in investigated beers. The results of the analysis show that the concentration of BPA in the samples increases with time, and that chlorinated polyethylene, microcrystalline cellulose, acrylonitrile, and poly(2-3-dihydrofuran) predominate among microplastic particles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:074990
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-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Public notedr. sc. Brankica Kartalović (Veterinarski institut Novi Sad) - član Povjerenstva
Created on2023-10-03 06:38:28