Karakterizacija jestivih prevlaka od pektina i karboksimetil celuloze s dodatkom eteričnog ulja komorača i primjena na minimalno procesirani krumpir

master's thesis

• Title (english): Characterization of edible coatings made from pectin and carboxymethyl cellulose with the addition of fennel essential oil and their application on minimally processed potatoes
• Author: Tena Kraljević
• Mentor: Mia Kurek (mentor)
• Committee member: Mario Ščetar (predsjednik povjerenstva)
• Committee member: Maja Repajić (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: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu istražen je utjecaj jestivih prevlaka na bazi karboksimetil celuloze (CMC) i pektina (PEC) s dodatkom eteričnog ulja komorača na očuvanje kvalitete minimalno procesiranog krumpira tijekom skladištenja. Uzorci krumpira tretirani su prevlakama s različitim koncentracijama eteričnog ulja komorača (0,5 % i 1 %) te su praćeni parametri pH vrijednosti, udio vode, boja (L*, a*, b*, WI, ΔE* ) i udio plinova (kisik i ugljikov dioksid) kroz 15 dana skladištenja pri temperaturi 8±1 °C. Dodatak eteričnog ulja komorača pokazao je blagi učinak na očuvanje boje i usporavanje posmeđivanja uz minimalne promjene u pH vrijednostima i udjelu plinova. Prevlake su također doprinijele boljoj retenciji vode u uzorcima. Ovi rezultati pokazuju da jestive prevlake mogu doprinijeti očuvanju kvalitete minimalno procesiranog krumpira.

Abstract (english)

This study investigated the effect of edible coatings based on carboxymethyl cellulose (CMC) and pectin (PEC) with the addition of fennel essential oil on the preservation of quality in minimally processed potatoes during storage. Potato samples were treated with coatings containing different concentrations of fennel essential oil (0.5 % and 1 %), and parameters such as pH value, water content, color (L*, a*, b*, WI, ΔE*), and gas composition (oxygen and carbon dioxide) were monitored over 15 days of storage at a temperature of 8±1 °C. The addition of fennel essential oil showed a slight effect on preserving color and slowing down browning with minimal changes in pH values and gas composition. The coatings also contributed to better moisture retention in the samples. These results suggest that edible coatings can contribute to the preservation of quality in minimally processed potatoes.

• Keywords: jestive prevlake; karboksimetil celuloza; pektin; eterično ulje komorača; minimalno procesirani krumpir
• Keywords (english): edible coatings; carboxymethyl cellulose; pectin; fennel essential oil; minimally processed potatoes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:518382
• 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: 2024-10-30 13:35:33