Barijerna i mehanička svojstva jestivih filmova od kitozana s ekstraktom sjemenki grožđa

master's thesis

• Title (english): Barrier and mechanical properties of chitosan films with grape seed extract
• Author: Josipa Buljan
• Mentor: Mario Ščetar (mentor)
• Committee member: Kata Galić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Produkti otpada hrane kao što su sjemenke grožđa koje su tada još uvijek bogate vrijednim antioksidacijskim spojevima, mogu se primijeniti za proizvodnju novih funkcionalnih proizvoda čime se poboljšava njihova kvaliteta. Cilj ovog istraživanja je optimizacija formulacije jestivih filmova proizvedenih od kitozana (CS) i ekstrakta sjemenki grožđa (GSE) koji je odabran zbog visokog fenolnog sadržaja. Promatran je utjecaj koncentracije kitozana (2, 2,5 i 3 % m/v) i prisutnost GSE (0,3 % m/v) na boju, debljinu, topljivost, sadržaj vlage, mehanička i barijerna svojstva. Prisutnost ekstrakta značajno je promijenila parametre boje L*, a* i b*. Vrijednost L* se smanjila dok se a* povećala što ukazuje na crvenkastu boju filma zbog prisutnosti antocijana u ekstraktu sjemenki grožđa. Filmovi s dodanim ekstraktom bili su propusniji na kisik i vodenu paru od filmova koji su sadržavali samo kitozan. Kitozanski filmovi bili su elastičniji od filmova s dodanim ekstraktom.

Abstract (english)

By-products collected from food processing waste, such as grape seeds that are wealthy in still valuable antioxidant compounds, could be applied for the production of novel functional products thus improving their quality. This research is aimed to optimize the formulation of edible films made from chitosan (CS) and grape seed extract (GSE) which was chosen because of its known high phenolic content. Influence of chitosan concentration (2, 2.5 and 3 % w/v) and presence of GSE (0.3 % w/v) was tested on colour, thickness, solubility, moisture content, mechanical and barrier properties. Presence of GSE significantly changed L*, a* and b* colour parameters. L* decreased and a* increased indicating film reddish taint, due to the presence of anthocyanins in grape seed extract. Films with added GSE component were more permeable to oxygen and water vapour than films with CS only. CS films were more elastic than CS/GSE films.

• Keywords: jestivi filmovi; kitozan; ekstrakt sjemenki grožđa; barijerna i mehanička svojstva
• Keywords (english): edible films; chitosan; grape seeds extracts; barrier and mechanical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:758539
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-22 12:13:46