Utjecaj jestivog omotača na kvalitetu ploda borovnice

master's thesis

• Title (english): The influence of the edible coating on the quality of the blueberry fruit
• Author: Ana Jakoplić
• Mentor: Luna Maslov Bandić (mentor)
• Committee member: Luna Maslov Bandić (predsjednik povjerenstva)
• Committee member: Mirna Mrkonjić Fuka (član povjerenstva)
• Committee member: Nenad Jalšenjak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Chemistry); Zagreb
• Defense date and country: 2022-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Različite tehnologije se koriste za smanjenje kvarenja, produženje roka trajanja i očuvanja nutritivnih vrijednosti voćnih proizvoda. Jestivi omotači predstavljaju alternativni način za održavanje čvrstoće i općenito odgađanje propadanja plodova, a zbog njihove sposobnosti da smanje vlagu, migraciju otopljenih tvari, disanje i brzinu transpiracije. Jestivi omotači na bazi alginata korisni su i ekološki prihvatljivi za očuvanje kvalitete ploda borovnice tijekom skladištenja. U ovom radu ispitana je učinkovitost jestivog omotača od alginata, bez i u kombinaciji s taninskom kiselinom, na očuvanje fizikalno-kemijskih svojstava ploda borovnice tijekom sedam dana. Određen je utjecaj omotača na gubitak mase, očuvanje bioaktivnih komponenti (polifenoli, antioksidacijska aktivnost i antocijani), topljive suhe tvari te brojnost mikroorganizama. Jestivi omotač s alginatom i jestivi omotač s alginatom i taninskom kiselinom pokazali su značajnije razlike u očuvanju kvalitete ploda u odnosu na kontrolu bez omotača.

Abstract (english)

Various technologies are used to reduce spoilage, extend the shelf life and preserve the nutritional value of fruit products. Edible coatings represents an alternative storage method to maintain firmness and generally delay fruit deterioration, due to their ability to reduce moisture, solute migration, respiration and transpiration rates. Edible coatings based on alginate are useful and environmentally friendly for preserving the quality of blueberry fruit during storage. In this paper, the effectiveness of an edible alginate coating, without and in combination with tannic acid, on the preservation of the physicochemical properties of blueberry fruit for seven days was tested. The influence of the coatings on the mass loss, the preservation of bioactive components (polyphenols, antioxidant activity and anthocyanins), soluble dry matter and on the total count of microorganisms was determined. The edible coating with alginate and the edible coating with alginate and tannic acid showed significant differences in the preservation of fruit quality compared to the control without coating.

• Keywords: borovnice; jestivi omotači; alginat; taninska kiselina; bioaktivne komponente
• Keywords (english): blueberries; edible coatings; alginate; tannic acid; bioactive compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:204:330860
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2022-10-14 09:19:03