Razvoj i karakterizacija filmova od kitozana i želatine za jestiva pakiranja

master's thesis

• Title (english): Development and characterisation of materials based on chitosan and gelatine aimed for edible food packaging
• Author: Dora Bošnjak
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (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: 2021-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovome radu napravljeni su filmovi od kitozana i želatine različitih formulacija: jednostavni filmovi sa jednim polimerom i višekomponentni kitozan - želatina filmovi. Pripremljenim filmovima određena su fizikalno - kemijska (topljivost u vodi, udio vode i boja), barijerna (kisik, vodena para i masnoće) i mehanička (elongacija, vlačna čvrstoća i Youngov modul) svojstva. Svi pripremljeni filmovi bili su transparentni. Boja filmova razlikovala se ovisno o formulaciji, sa oku vidljivom razlikom među uzorcima (ΔE > 3). Najniže vrijednosti propusnosti na kisik izmjerene su za višekomponentni film sastava kitozan - želatina, ukazujući na najbolja barijerna svojstva ovog materijala. Nadalje, isti filmovi sastava kitozan - želatina imali su najviše vrijednosti mehaničkih svojstava vlačne čvrstoće i jačine vara, što su parametri od iznimne važnosti pri određivanju mogućnosti primjene novorazvijenih materijala za pakiranje hrane. Najmanja propusnost na vodenu paru izmjerena je za uzorke filma od kitozana, dok nijedan od pripremljenih filmova nije propustan na masnoće. Filmovi razvijeni u ovom istraživanju ukazuju na potencijal pripremljenih formulacija za pakiranje jestivih ulja.

Abstract (english)

The aim of this study was to develop packaging films from chitosan and gelatine of various formulations: simple films made from one polymer and multicomponent chitosan - gelatine films. Produced films were characterised for their physico - chemical (water solubility, water content, and colour), barrier (oxygen, water vapour, fats) and mechanical (elongation at break, tensile strength, and Young’s modulus) properties. All prepared films were transparent. The film colour changed depending on the film formulation, with eye visible differences between samples (ΔE > 3). The lowest oxygen permeability was measured for composite chitosan - gelatine film, indicating the best barrier properties of this type of material. Moreover, chitosan - gelatine films had the highest tensile and seal strength, that are parameters of great importance for estimating the possibility for application of novel food packaging materials. The lowest water vapour barrier was measured for chitosan film, while all prepared films were not peremable to fats. Thus, films developed in this study showed the potential for use as materials for packaging of edible oils.

• Keywords: kitozan; želatina; jestivi filmovi; barijerna svojstva; biorazgradivo
• Keywords (english): chitosan; gelatine; edible films; barrier properties; biodegradable
• Language: croatian
• URN:NBN: urn:nbn:hr:159:406046
• 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: 2021-10-26 09:40:56