Naslov (srp)

Optimizacija procesa destilacije etarskog ulja lavande i njegova primena u alginatnim premazima za produženje roka trajanja minimalno prerađenog voća

Autor

Perović, Aleksandra B., 1983-

Doprinosi

Karabegović, Ivana, 1976-
Veljković, Vlada B., 1953-
Cvetković, Dragan, 1977-
Danilović, Bojana, 1981-
Krstić, Miljana, 1995-

Opis (srp)

Lavender essential oil was isolated using conventional hydrodistillation,sequential ultrasound-assisted hydrodistillation, microwave-assisted hydrodistillation, and sequential ultrasound–microwave hydrodistillation. The influence of different methods of grinding plant material, the addition of salt, surfactant and water phase of the distillation residue (VFHD) from the previous cycle as parts of the distillation medium in subsequent hydrodistillations, was evaluated in terms of yield and essential oil quality. The optimal conditions for achieving a maximum yield of 2,28 ml/100 g dried flowers are the ratio of the flower to water 1:10 g/ml, the volume of the distillation vessel 2000 ml, the distillation speed 7,5 ml/min. A total of 47 compounds were identified in the essential oil isolated under optimal conditions. The essential oil has moderate antioxidant and antimicrobial activity. The application of alginate coating in combination with lavender essential oil has a positive effect on the preservation of visual, olfactory and gustatory characteristics, on quality parameters: weight loss, pH, titration acidity, malondialdehyde content, microbiological and oxidative stability and on the overall general acceptability of freshly cut apples during storage. The addition of VFHD to the coating has an unfavorable effect on all parameters evaluated within the sensory analysis.

Opis (srp)

Biografija: str. [276].Bibliografija: str. 215-270. Datum odbrane: 25. 09. 2026. Food technology and biotechnology

Jezik

srpski

Datum

2026

Licenca

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