The influence of the edible coating on the quality of the blueberry fruit

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.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

The influence of the edible coating on the quality of the blueberry fruit

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.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

The influence of the edible coating on the quality of the blueberry fruit

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.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

Ružička days : International conference 19th Ružička Days “Today Science – Tomorrow Industry” : Proceedings

Dear colleagues, we are extremely honoured to present to you the Proceedings of the international conference 19th Ružička Days, which was successfully held on September 21–23, 2022, in Vukovar, Croatia, in the hometown town of our famous Croatian scientist and first Nobel laureate, professor Leopold (Lavoslav) Ružička. The main goals of the Conference were to promote excellence, originality and innovation of interdisciplinary scientific research as well as the practical application of the obtained results through collaboration with industry, emphasizing thus the recognizable slogan of the Ružička Days conference: "Today Science – Tomorrow Industry". In addition, the Conference gave the opportunity for meetings, exchanging the ideas, opinions, experiences and cooperation among participants from different working surroundings. It is also important to point out that since 2008, within the international conference Ružička Days, Meeting of Young Chemists has also been held, where high school students, with the help of their mentors, present papers in the field of chemistry, with the aim to direct students and young people to the technical and natural sciences, especially chemistry. In its seventh issue (2011, 2013, 2015, 2017, 2019, 2021) the Proceedings publishes scientific and professional full papers of high quality in the following sections: Chemical analysis and synthesis (10), Chemical and biochemical engineering (3), Food technology and biotechnology (4), Chemistry in agriculture and forestry (1), Environmental protection (9) and 8th Meeting of Young Chemists (3). Full-length papers were subjected to an international review procedure done by eminent experts from the corresponding fields, to whom we express our gratitude, but they were not subjected to linguistic proofreading. On behalf of the Scientific and Organizing Committee of the 19th Ružička Days we cordially thank all the authors, reviewers, participants, lecturers, organizers, especially the international organizers EuCheMS and EHEDG, auspices and sponsors, and all the others who, in any way, supported the Conference and contributed to the preparation of the Proceedings, especially to our highly skilled and committed associates, who have put a lot of effort in the preparation of these Proceedings. At the very end, special thanks to our young, future scientists and their mentors who are faithful participants of the Meeting of Young Chemists of the Ružička Days conference. Enjoy the extremely interesting scientific and professional papers contained in these Proceedings, until the next 20th jubilee of Ružička Days in 2024! We are looking forward to meeting you again in Vukovar! Yours sincerely, Chief Editors Jurislav Babić Vesna Ocelić Bulatović Dajana Kučić Grgi