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master's thesis
Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:717881
Opačak, Klara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Opačak, K. (2024). Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:717881

Opačak, Klara. "Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:717881

Opačak, Klara. "Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:717881

Opačak, K. (2024). 'Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:717881

Opačak K. Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:717881

K. Opačak, "Ispitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:717881

Metadata
TitleIspitivanje osobina biorazgradivih materijala s dodanim polifenolnim spojevima
Title (english)The Analysis of Properties of Biodegradable Materials with Added Polyphenols
AuthorKlara Opačak
MentorLidija Jakobek Barron (mentor)
MentorDajana Gašo-Sokač (komentor)
Committee memberValentina Bušić (predsjednik povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberDajana Gašo-Sokač (član povjerenstva)
Committee memberPetra Matić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2024, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj je bio prirediti biorazgradive folije na bazi škroba pri različitim temperaturama (80, 90, 99 °C), s različitim udjelom škroba (2,5 i 5 %) i plastifikatora (1, 2, 4 %), s dodatkom polifenola kore jabuke i aronije, te ispitati osobine folija (debljina, tvrdoća, sadržaj vode, stupanj bubrenja, topljivost u vodi, biorazgradivost u vodi, vlačna čvrstoća). Higroskopni glicerol imao je najveći utjecaj na osobine folija. S povećanjem količine glicerola, povećao se sadržaj vode, topljivost u vodi, gubitak težine u vodi, te vlačna čvrstoća, a smanjio stupanj bubrenja i tvrdoća folija. U kori jabuke identificirani su flavan-3-oli, dihidrokalkoni, fenolne kiseline, flavonoli i antocijanini (713 mg/kg svježe težine). U aroniji su identificirane fenolne kiseline, flavonoli i antocijanini, (2713 mg/kg svježe težine). Polifenoli su inkorporirani u strukturu folija. Sve folije bile su debljine 0,067 do 0,210 mm, imale su 5 do 23 % vode, topljivost u vodi bila je 16 do 59 %, a gubitak težine u vodi nakon 48 h 18 do 38 %. Vlačno naprezanje iznosilo je 5 do 16 MPa. Stupanj bubrenja bio je visok (94 do 193 %). S gubitkom težine u vodi, folije su pokazale biorazgradivost u vodi (18 do 38 %). Osobine folija i aktivnost potrebno je dodatno istražiti.
Abstract (english)
The goal was to prepare biodegradable films based on starch at different temperatures (80, 90, 99 °C), with different proportions of starch (2.5 and 5 %), and plasticizers (1, 2, 4 %), with the addition of apple peel and aronia polyphenols, and to study the properties of these films (thickness, hardness, water content, swelling degree, solubility in water, biodegradability in water, tensile strength). Hygroscopic glycerol had the greatest influence on the properties of the films. With an increase in the amount of glycerol, the water content, solubility in water, weight loss in water, and tensile strength increased, while the swelling degree and hardness of the films decreased. Flavan-3-ols, dihydrochalcones, phenolic acids, flavonols and anthocyanins (713 mg/kg fresh weight) were identified in apple peel. Phenolic acids, flavonols and anthocyanins were identified in chokeberry (2713 mg/kg fresh weight). Polyphenols were incorporated into the foil structure. All films were 0.067 to 0.210 mm thick, had 5 to 23 % water, solubility in water was 16 to 59 %, and weight loss in water after 48 h was 18 to 38 %. The tensile stress was 5 to 16 MPa. The swelling degree was high (94 to 193 %). With weight loss in water, the films showed biodegradability in water (18 to 38 %). The properties of the foils and their activity need to be further investigated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:717881
ProjectNumber: 9167
Title: Razvijanje ekološki prihvatljivih materijala: biorazgradiva i aktivna polimerna folija
Title: Development of environmentally friendly materials: biodegradable and active polymer film
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: Zaklada Adris
Funding stream: kompetitivno projektno financiranje
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-09-27 07:36:42