Trajnost banana s jestivom prevlakom od kitozana i proteina konoplje

master's thesis

• Title (english): Shelf life of bananas coated with chitosan and hemp proteins
• Author: Lucija Jančec
• Mentor: Mario Ščetar (mentor)
• Mentor: Davor Valinger (pomoć pri izradi, neposredni voditelj)
• Committee member: Mia Kurek (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Committee member: Marko Obranović (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: 2023-12-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kitozan je sve popularniji sastojak jestive ambalaže obzirom da ima dobre karakteristike koje vode do produživanja roka trajnosti različitih namirnica, a najviše voća. Kao takav predstavlja alternativan izvor ambalažnog materijala koji može zamijeniti plastične materijale koji predstavljaju opasnost za okoliš. Konoplja (Cannabis sativa L.) je biljka koja ima mnoga ljekovita svojstva, a iz nje se mogu dobiti proteini koji služe kao funkcionalni sastojci hrane. Zbog navedenih karakteristika kitozana i proteina konoplje, cilj ovog diplomskog rada bio je utvrditi utjecaj jestivih premaza od kitozana i proteina konoplje na rok trajanja banana. Tijekom skladištenja banana pri 25 °C i relativnoj vlažnosti zraka od 80 %, određivani su parametri kvalitete banana, kao što su izgled, gubitak na masi, boja, vlaga i udio invertnih šećera. Utvrđeno je da jestivi premaz od kitozana i proteina konoplje djeluje pozitivno na izgled banana, boju i udio invertnih šećera, a negativno na gubitak na masi i vlagu.

Abstract (english)

Chitosan is getting popular as ingredient in edible coatings considering that it has good characteristics which lead to the extension of the shelf life of various foods, especially fruits. It represents an alternative source of packaging material which can replace plastic materials. Hemp (Cannabis sativa L.) is a plant that has a positive effect on health and proteins obtained from it represent functional ingredients. Due to the mentioned characteristics, the goal of this graduate thesis was to determine the influence of edible coatings made of chitosan and hemp proteins on the shelf life of bananas. During storage of bananas at 25 °C and 80 % relative humidity, quality parameters, such as appearance, weight loss, color, moisture and invert sugar content, were determined. It was found that the mentioned coating has a positive effect on banana appearance, color and invert sugar content, and a negative effect on weight loss and moisture.

• Keywords: jestivi premaz; kitozan; proteini konoplje; banane; trajnost
• Keywords (english): edible coating; chitosan; hemp proteins; bananas; shelf life
• Language: croatian
• URN:NBN: urn:nbn:hr:159:075284
• 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: Open access
• Created on: 2024-06-04 09:06:31