Fizikalno-kemijska svojstva filmova od pektina i kitozana uz dodatak limonena te njihov utjecaj na svojstva mandarina (lat. Citrus reticulata) tijekom skladištenja

master's thesis

• Title (english): Physico-chemical properties of pectin and chitosan films with the addition of limonen and their influence on properties of mandarins (lat. Citrus reticulata) during storage
• Author: Dora Šagud
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (predsjednik povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Committee member: Antonela Ninčević Grassino (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: 2023-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jestivi filmovi i prevlake za pakiranje hrane predstavljaju inovativna rješenja za produljenje trajnosti proizvoda. U ovome radu pripremljeni su filmovi od kitozana i pektina uz dodatak limonena. Samostojeći filmovi su pripremljeni kako bi im se ispitala neka fizikalno-kemijska svojstva. Iste formulacije korištene su za izradu prevlaka, nanesenih na mandarine, kako bi se utvrdio utjecaj na skladištenje. Od fizikalno kemijskih svojstava filmova određena su debljina, topljivost filmova u vodi, kapacitet bubrenja, boja, transparentnost te propusnost na plinove i vodenu paru. Kod primjene na mandarinama ispitana su svojstva promjene mase, boje i respiracije tijekom 4 tjedna skladištenja. Limonen je pokazao utjecaj na povećanje debljine, bubrenja, propusnosti na vodenu paru kao i promjenu boje filmova, te je utjecao na smanjenje propusnosti CO₂. Najbolje rezultate respiracije pokazali su plodovi mandarine na koje je nanesena prevlaka od kitozana, dok su mandarine na koje je nanesen pektin imali bolji izgled nakon 4 tjedna skladištenja.

Abstract (english)

Edible films and coatings for food packaging are innovative solutions for extending the shelf life of products. In this graduate thesis, chitosan and pectin films were prepared with the addition of limonene. Self-standing films were produced in order to study their physico-chemical properties. Same formulations were used for coatings, applied to mandarins, in order to study their influence on mandarin storage. Following physico chemical properties were tested: thickness, solubility in water, swelling ratio, colour, and gas and water vapor permeability. When applied to mandarins weight, colour and respiration during 4 weeks of storage were tested. Limonen showed an effect on increasing the thickness, swelling ratio, water vapor permeability, and its presence changed the film colour and had an effect on the reduction of CO₂ permeability. The best respiration results were shown by mandarin fruits coated with chitosan, while mandarins coated with pectin had a better appearance after 4 weeks of storage.

• Keywords: jestive prevlake; jestivi filmovi; kitozan; pektin; mandarina; skladištenje
• Keywords (english): edible coatings; edible films; chitosan; pectin; mandarin; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:715910
• 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: 2024-06-18 08:38:00