Razvoj i karakterizacija filmova od karboksimetil celuloze i pektina za jestiva pakiranja

master's thesis

• Title (english): Development and characterisation of carboxymethyl cellulose and pectin films for edible food packaging
• Author: Ivona Knežević
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (predsjednik povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Committee member: Mia Kurek (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: 2022-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu pripremljeni su biopolimerni jestivi filmovi na bazi karboksimetil celuloze i pektina s dodatkom glicerola u omjeru 30 % (m/m) kako bi se postigla bolja elastičnost. Kao izvor funkcionalnih, bioaktivnih sastojaka dodano je enkapsulirano eterično ulje komorača u koncentracijama 0,5 % (m/v) i 1 % (m/v). Određivana su fizikalno - kemijska svojstva (boja, transparentnost, debljina, udio vode) i barijerna svojstva filmova (vodena para, kisik i ugljikov dioksid) te viskoznost i pH filmogenih otopina. Dodatak glicerola i aktivne komponente uzrokovao je promjene u propusnosti filmova na plinove. Filmovi na bazi pektina pokazali su bolja barijerna svojstva na plinove. Primjena aktivne komponente i plastifikatora kod svih filmova također je pokazala i učinkovitu zaštitu od UV zračenja. Pektinski filmovi su imali manju propusnost na vodenu paru. Dodatak glicerola uzrokovao je povećanje propusnosti dok dodatak aktivne komponente smanjenje propusnosti na vodenu paru.

Abstract (english)

In this work, biopolymer edible films based on carboxymethyl cellulose and pectin were prepared with the addition of glycerol in a ratio of 30% (m/m) in order to achieve better elasticity. Encapsulated fennel essential oil was added as a source of functional, bioactive ingredients in concentrations of 0.5 % (m/v) and 1 % (m/v). Physico-chemical properties (color, transparency, thickness, and water content) and barrier properties of films (water vapor, oxygen and carbon dioxide), and viscosity and pH of film forming solutions were determined. The addition of glycerol and the active component led to changes in the gas permeability of the films. Films based on pectin showed better gas barrier properties. The use of active components and plasticizers in all films also showed effective protection against UV radiation. Pectin films had a lower permeability to water vapor. The addition of glycerol caused an increase while the addition of the active component resulted in a decreased permeability to water vapor.

• Keywords: biopolimerni filmovi; karboksimetil celuloza; pektin; enkapsulirano eterično ulje komorača
• Keywords (english): biopolymer films; carboxymethyl cellulose; pectin; encapsulated fennel essential oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:487703
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-23 09:52:53