Utjecaj karvakrola i eugenola na odabrane plijesni, kontaminante voća

professional thesis

• Title (english): Effects of carvacrol and eugenol on selected fruit contaminant fungi
• Author: Mirela Šimović
• Mentor: Frane Delaš (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2013-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U suvremenoj prehrambenoj tehnologiji sve se više nastoji izbjeći dodatak sintetičkih kemijskih konzervanasa, zbog negativne percepcije potrošača. Sastojci eteričnih ulja ili eterična ulja mogu predstavljati potencijalno riješenje. Minimalno procesirane namirnice su obrađene tako da se, u najmanjoj mjeri gube nutritivno važni sastojci, uz istovremeno očuvanje dobre mikrobiološke sigurnosti. Cilj ovog rada bio je istražiti antifungalni učinak eugenola i karvakrola na odabrane vrste plijesni: Aspergillus carbonarius, Penicillium expansum i Penicillium roqueforti u in situ na ploškama lubenice i dinje, pri tri temperature čuvanja (15 °C, 20 °C i 25 °C). Karvakrol djeluje snažnije inhibitorno i fungicidno na odabrane vrste plijesni, pri čemu je najosjetljivija vrsta plijesni P. roqueforti. Primijećen je sinergistički učinak snižene temperature i viših koncentracija eugenola i karvakrola na linearni rast kolonije i postotak pljesnivih ploški istraživanih vrsta voća. U usporedbi lubenice i dinje, lubenice su supstrat na kojem istraživane vrste plijesni brže rastu.

Abstract (english)

In respect to negative perception coming from consumers, an addition of synthetic chemical preservatives has a decreasing trend in modern food technology. Therefore essential oils or their constituents could be a promising alternative. Minimally processed food is produced with a tendency to maintain its nutritional quality while assuring its microbiological safety at the same time. The main objective of this research was to evaluate antifungal effect of eugenol and carvacrol against selected mould species: Aspergillus carbonarius, Penicillium expansum and Penicillium roqueforti in in situ on slices of watermelon and melon, on different incubation temperatures (15 °C, 20 °C i 25 °C). Carvacrol has shown stronger inhibitory and fungicidal effect on selected species, while P. roqueforti was detected as most susceptible mould species. Synergistic effect of lower temperature and higher concentration of eugenol and carvacrol on linear colony growth and percentage of visible fungal growth on fruit slices was detected as well. When compared with melons, watermelons were a substrate that assured faster growth of selected fungal species.

• Keywords: eugenol; karvakrol; plijesni; antifungalni učinak; minimalno procesirano voće
• Keywords (english): eugenol; carvacrol; fungi; antifungal effect; minimally processed fruits
• Language: croatian
• URN:NBN: urn:nbn:hr:159:194857
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-17 09:04:46