Karakterizacija pektinskih biofilmova obogaćenih polifenolnim ekstraktima izoliranim iz otpada espresso kave

undergraduate thesis

• Title (english): Characterization of pectin biofilms enriched with polyphenolic extracts isolated from espresso coffee waste
• Author: Lucija Ban
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2019-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu je određen sadržaj fenola i flavonoida u uzorcima espresso kave i otpada, jeftinog i ekološki prihvatljivog biosupstrata, zaostalog nakon njene pripreme. Spektrofotometrijskom analizom je pokazano da espresso kava sadrži 225 do 298 mg g-1, a otpad 10 do 24 mg g-1 ukupnih fenola. Utvrđeno je da početna odvaga otpada od 1,5 g, volumni udio etanola od 70 % i vrijeme od 60 minuta pogoduju njihovoj učinkovitoj ekstrakciji, pa su navedeni parametri upotrebljeni pri pripremi ekstrakata (5, 10 i 20 %) inkorporiranih u pektinske biofilmove. Karakterizacijom boje biofilmova utvrđeno je da uzorci sa inkorporiranim ekstraktima otpada kave jesu tamniji od standarda (1 i 2 % pektin), dok je analizom teksuralnih svojstava pokazano da biofilm priređen otapanjem 2 %-tnog pektina u 20 %-tnom etanolnom ekstaktu otpada kave ima najveću čvrstoću.

Abstract (english)

In this work the content of phenols and flavonoids is determined in the samples of espresso coffee and waste, as a cheap and environmentally acceptable bio-substrate, which was remained after coffee preparation. Spectrophotometric analysis showed that espresso coffee contained 225 to 298 mg g-1, and waste 10 to 24 mg g-1 of total phenols. It has been found that the initial weigh of waste of 1,5 g, 70 % volume fraction of ethanol and time of 60 min provided their efficient extraction, therefore the mentioned parameters have been used for preparation of extracts (5, 10 and 20 %) incorporated in pectin biofilms. By characterization of biofilms color is found that samples with incorporated waste extracts are darker than standard samples (1 and 2 % pectin), while analysis of textural properties showed that biofilm prepared by dissolving of 2 % pectin in 20 % of ethanol extract has the maximum strength.

• Keywords: biofilmovi; otpad espresso kave; pectin; polifenoli
• Keywords (english): biofilms; espresso coffee waste; pectin; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:033656
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-07-29 06:54:13