Razvoj i karakterizacija antioksidativnog i ph indikatorskog filma na bazi kitozana i karboksimetilceluloze te aktivnih sastojaka iz otpada hrane

master's thesis

• Title (english): Development and characterization of the antioxidative and ph indicative film on the basis of kitolate and carbosymethylelle and active ingredients from waste food
• Author: Lucija Hlupić
• Mentor: Mia Kurek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2018-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu pripremljeni su novi pametni materijali za pakiranje hrane prema ekološki prihvatljivom konceptu uključujući sve stavke od upotrebljenih materijala (kitozan (CS) i karboksimetilceluloza (CMC) do tehnika prizvodnje. Komina borovnice (B) i pokožice crvenog grožđa (P), bogate polifenolima kao antioksidansima i antocijanima kao indikatorima promjene boje, korištene su u različitim koncentracijama (1, 2 i 4% m/v). Filmovima su određena fizikalno-kemijska (mehanička, boja, debljina, propusnost na vodenu paru i kisik, topljivost i udio vode), antioksidativna i inteligentna svojstva. Filmovi s komponentom P su propusniji na kisik i vodenu paru u odnosu na filmove sa B. CS filmovi su elastičniji od CMC, a nisu uočene značajne razlike sa dodatkom oba ekstrakta u svim koncentracijama. S dodatkom aktivnih ekstrakata zabilježen je značajan porast ukupnih fenola i antiokisdativne aktivnosti kod svih uzoraka. S dodatkom ekstrakata zabilježene su vidljive i značajne promjene boje, a s promjenom pH također dolazi do promjene boje suhih filmova koja je najizraženija u pH rasponu od 4 do 7. Rezultati testa s pilećim mesom ukazuju na mogućnost uporabe ovakvih biofilmova kao pH indikatora svježine upakiranog proizvoda.

Abstract (english)

Novel smart food packaging materials are produced following eco-friendly concept comprising raw materials used – chitosan (CS) and carboxymethylcellulose (CMC), to methods used for film production. Blueberry (B) and red grape skin pomace extracts (P) rich in polyphenols as antioxidant agents and anthocyanins as colour indicators were used at different concentrations (1, 2 and 4% w/v). Physico-chemical (mechanical, colour, thickness, barrier to water vapour and oxygen, solubility and moisture content), antioxidative and intelligent material properties are determined. Films with P component were more permeable to oxygen and water vapour than B films. CS films were more elastic than CMC films, while no significant changes occurred after addition of both extracts at all concentrations. With the addition of extracts a significant increase in polyphenol content and antioxidant activity was observed for all samples. Visible and significant colour changes of dry pH indicator films occurred with changing pH being the most significant in the pH range from 4 to 7. Application tests on chilled chicken meat indicate potential of these films as bio based safety pH indicator films for packaged food.

• Keywords: kitozan; karbokismetilceluloza; aktivni filmovi; pakiranje hrane; komina borovnice; komina pokožice crvenog grožđa; antioksidativna aktivnost; vizualni pH indikatori
• Keywords (english): chitosan; carboxymethylcellulose; active films; food packaging; blueberry pomace; red grape skin pomace; antioxidant activity; visual pH indicator
• Language: croatian
• URN:NBN: urn:nbn:hr:159:607438
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-11-27 13:11:05