Razvoj i karakterizacija filmova od kitozana, guma arabike i želatine s prirodnim antioksidansima (ekstrakt matičnjaka) za jestive prevlake

master's thesis

• Title (english): Development and characterization of chitosan, gum arabic, and gelatin films with natural antioxidants (lemon balm extract) for edible coatings
• Author: Ana Soldo
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (predsjednik povjerenstva)
• Committee member: Tibor Janči (član povjerenstva)
• Committee member: Nives Marušić Radovčić (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: 2024-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je razviti jestive biorazgradive filmove na bazi kitozana, guma arabike i želatine te ispitati utjecaj dodatka ekstrakta matičnjaka (Melissa officinalis L.) na njihova fizikalno-kemijska, barijerna i antioksidativna svojstva. Pripremljeni su jednostavni i višekomponentni filmovi koristeći navedene biopolimere, a karakterizacija filmova obuhvatila je mjerenje debljine, boje, transparentnosti, topljivosti, propusnosti na plinove i vodenu paru, udio ukupnih polifenola te antioksidacijski kapacitet. Ekstrakt matičnjaka korišten je kao prirodni antioksidans, izvor bioaktivnih sastojaka za pripremu jestive aktivne ambalaže za pakiranje hrane. Dodavanje ekstrakta matičnjaka rezultiralo je povećanjem polifenola, topljivosti i poboljšanjem antioksidativnih svojstava. Značajan je i porast kod koeficijenta propusnosti na kisik i ugljikov dioksid dodavanjem ekstrakta kod svih filmova. Svi su filmovi bili transparentni, a dodavanjem ekstrakta matičnjaka smanjila se svjetlina filmova zbog tamnije boje ekstrakta. Filmovi su pokazali potencijal kao održiva alternativa tradicionalnim materijalima za pakiranje, smanjujući upotrebu plastike i doprinoseći očuvanju okoliša.

Abstract (english)

The aim of this study was to develop edible biodegradable films based on chitosan, gum arabic and gelatin, and to investigate the effect of adding lemon balm extract (Melissa officinalis L.) on their physicochemical, barrier, and antioxidant properties. Simple and multicomponent films were prepared using these biopolymers, and the characterization of the films included measurements of thickness, color, transparency, solubility, gas and water vapor permeability, total polyphenol content, and antioxidant capacity. Lemon balm extract was used as a natural antioxidant and a source of bioactive compounds for the preparation of active edible packaging for food. The addition of lemon balm extract resulted in increased polyphenol content, solubility, and enhanced antioxidant properties. A significant increase in the permeability coefficient for oxygen and carbon dioxide was observed in all films with the addition of the extract. All films were transparent, but the addition of lemon balm extract reduced their brightness due to the darker color of the extract. The films demonstrated potential as a sustainable alternative to traditional packaging materials, reducing plastic use and contributing to environmental preservation.

• Keywords: vodeni ekstrakt matičnjaka; kitozan; želatina; guma arabika; biorazgradivost
• Keywords (english): water extract of lemon balm; chitosan; gelatin; gum arabic; biodegradability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:885132
• 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: 2024-10-16 09:12:12