Utjecaj jestivog omotača na kvalitetu ploda paprike

master's thesis

• Title (english): Effect of edible coatings on quality of belle peppers
• Author: Sunčica Marjanović
• Mentor: Luna Maslov Bandić (mentor)
• Committee member: Luna Maslov Bandić (predsjednik povjerenstva)
• Committee member: Božidar Benko (član povjerenstva)
• Committee member: Sanja Fabek Uher (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Chemistry); Zagreb
• Defense date and country: 2023-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Povrće je svakodnevni dio našeg jelovnika zbog toga što je bogato mineralima, vitaminima, antioksidansima, prehrambenim vlaknima i ostalim bioaktivnim sastojcima koji su iznimno važni za naš organizam. S toga je cilj da nam namirnice što dulje budu u svježem stanju bez gubitka kvalitete. Pakiranja u kojoj većina današnjih plodova paprike dolazi na tržite nisu ekološki prihvatljiva s toga je cilj napraviti ekološki prihvatljivo pakiranje, kao što su jestivi omotači. Kitozan kao polisaharid ima široku primjenu kao jestivi omotač zbog svojih antimikrobnih svojstava. Tretiranje plodova kitozanom moglo bi doprinijeti održavanju kvalitete paprike. U ovom radu ispitan je utjecaj jestivog omotača od kitozana na kemijska svojstva plodova zvonolike paprike. Obloženim plodovima paprike i kontrolnim uzorcima određivan je gubitak mase, te sadržaj ukupnih fenola, ukupnih flavonoida te ukupnih karotenoida.

Abstract (english)

Vegetables are almost daily part of our menu because they are rich of minerals, vitamins, antioxidants, dietary fibers and other bioactive ingredients that are extremely important to our body. Our goal is to keep our food fresh for as long as possible without loss of quality. Packages in which most of today's pepper fruits come to the market are not environmentally friendly the aim is to make environmentally friendly packaging, such as edible coatings. Chitosan as polysaccharide is widely used as an edible coating due to its antimicrobial properties. The treatment of chitosane fruits could contribute to maintaining the quality of the peppers. In this paper, the influence of the edible chitosane coating on the chemical properties of the babura pepper fruit was studied. The following chemical parameters were measured for the coated pepper fruits and those that were not subjected to the coating: total phenol content, flavonoid content and carotenoids content. Additional fruits were subjected to weight loss measurements.

• Keywords: kitozan; pakiranje; bioaktivne komponente
• Keywords (english): chitosan; packaging; bioactive components
• Language: croatian
• URN:NBN: urn:nbn:hr:204:895811
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2023-11-14 07:36:52