Mogućnost pripreme i karakterizacija biopolimera za pakiranje ribe na bazi karagenana i jestive smeđe alge Ascophyllum nodosum

master's thesis

• Title (english): Preparation possibility and characterisation of carrageenan and brown algae Ascophyllum nodosum based biopolimers for fish packaging application
• Author: Helena Lalić
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (predsjednik povjerenstva)
• Committee member: Nives Marušić Radovčić (član povjerenstva)
• Committee member: Tibor Janči (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: 2024-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je razviti biorazgradive, jestive filmove na bazi karagenana i jestive smeđe alge (Ascophyllum nodosum) te ispitati utjecaj dodatka alge na fizikalno-kemijska, barijerna i mehanička svojstva novorazvijenih formulacija. Pripremljene su jednostavne i višekomponentne otopine i filmovi. Filomgenim otopinama su određene pH vrijednosti i viskoznost, dok su filmovima određeni debljina, optička svojstva, topljivost, propusnost na plinove i vodenu paru te ukupna količina... More polifenola i antioksidacijski kapacitet. Alga Ascophyllum nodosum dodana je kao prirodni izvor antioksidansa, a njena inkorporacija u filmove povećala je udio polifenola i značajno poboljšala antioksidacijska svojstva filmova. Optička svojstva svih uzoraka bila su zadovoljavajuća za daljnju primjenu na hrani no ipak je prisutnost alge smanjila svjetlinu filmova. Dodatak glicerola i alge imao je pozitivan utjecaj na barijerna svojstva filmova. Izrađeni filmovi predstavljaju potencijal za održivu alternativu plastičnim materijalima za pakiranje hrane, a posebno za namirnice osjetljive na oksidacijske procese, poput ribe. Less

Abstract (english)

The objective of this study was to develop biodegradable and edible films using carrageenan and brown algae (Ascophyllum nodosum), and to evaluate the impact of algae incorporation on the physicochemical, barrier, and mechanical properties of the resulting formulations. Both singlecomponent and multi-component film-forming solutions and films were prepared. The film-forming solutions were analyzed for their pH values and viscosity, while the films were assessed for thickness, optical... More properties, solubility, gas and water vapor permeability, total polyphenol content, and antioxidant capacity. The inclusion of Ascophyllum nodosum as a natural antioxidant source increased the polyphenol content and significantly enhanced the antioxidant properties of the films. Optical analyses indicated that all samples exhibited satisfactory characteristics; however, the incorporation of algae slightly reduced the films' brightness due to the algae's dark pigmentation. Additionally, the incorporation of glycerol and algae positively influenced the barrier properties, improving the films' resistance to gas and water vapor transmission. These films represent a promising, sustainable alternative to conventional plastic packaging materials, particularly for food products prone to oxidative degradation, such as fish. The innovative use of algae not only adds functionality to the films but also aligns with eco-friendly and sustainable packaging trends. Less

• Keywords: karagenan; Ascophyllum nodosum; biopolimeri; aktivna ambalaža; održivost; riba
• Keywords (english): carrageenan; Ascophyllum nodosum; biopolymers; active packaging; sustainability; fish
• Language: croatian
• URN:NBN: urn:nbn:hr:159:805340
• 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: 2025-01-14 11:03:34