20.500.12556/RUL-146958 Uporaba užitnih premazov za ohranjanje kakovosti svežega sadja Application of edible coatings to maintain the quality of fresh fruits Vedno več je tehnologij za ohranjanje kakovosti svežega sadja in ena izmed njih je uporaba užitnih premazov. Ti so opredeljeni kot tanek sloj užitnega materiala, nanešenega na sadje, ki služijo kot dodatek ali nadomestek naravne voščene prevleke. Uporablja se jih kot oviro za zmanjšanje izmenjave kisika in ogljikovega dioksida ter vodnih hlapov. Užitni premazi tako posredno povečajo vsebnost ogljikovega dioksida in zmanjšajo vsebnost kisika v medceličnih prostorih, kar upočasni metabolizem sadja. Glavna prednost užitnih premazov je, da jih lahko uživamo skupaj s hrano, lahko zagotavljajo dodatna hranila, izboljšajo senzorične lastnosti in imajo vključena protimikrobna sredstva, ki izboljšujejo kakovost. V tem smislu lahko antimikrobni užitni filmi in obloge zavirajo kvar in rast patogenih bakterij z vzdrževanjem učinkovitih koncentracij aktivnih spojin na površinah sadja. Obstaja več vrst užitnih premazov, ki se po kemijski sestavi precej razlikujejo. Najpogosteje premaze sestavljajo hitozan, celuloza, pektin, alginat ter kombinacije med njimi. Nowadays, new emerging technologies to preserve the quality of fresh fruit are implemented. Edible coatings are one of new aproaches to prolong the storability of fruits. Edible coatings are defined as a thin layer of edible material applied to the fruit surface serving as an additional substance or substitute for the natural wax coating. Primarily they are used as a barrier to reduce the exchange of oxygen, carbon dioxide and water vapor. Edible coatings thus indirectly increase the content of carbon dioxide and reduce the content of oxygen within intercellular spaces thus slowing down the fruit's metabolism. The main advantage of edible coatings is that they can be consumed with food, can provide additional nutrients, improve sensory properties and have antimicrobial agents included that improve quality. In this sense, antimicrobial edible films and coatings can provide increased inhibitory effects against spoilage and pathogenic bacteria by maintaining effective concentrations of active compounds on fruit surfaces. There are several different types of edible coatings that vary considerably in chemical composition. Most often coatings consist of chitosan, cellulose, pectin, alginate and various combinations of them. užitni premazi sadje ohranjanje kakovosti sadja edible coatings fruits preserving fruit quality true false false [A. Gale] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2023-06-17 07:16:16 2023-06-17 07:16:22 2023-06-19 11:57:53 0000-00-00 00:00:00 2023 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.85.022:641.1 217824 156060419 32967.pdf 32967.pdf 1 17E035524274DD0D06DF44AB0983B7BA 4b5a8330d5695908f7c4f40ebadbd12de89bf552f9a5283674f14208b6855ce0 bd0e7b2c-0ccd-11ee-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=170294 Biotehniška fakulteta 0 0 0