<p>Predmet doktorske disertacije je razvoj aktivnog jestivog omotača na bazi hitozana sa dodatkom etarskih ulja začinskog bilja i pčelinjeg voska, kao i njegova aplikacija u cilju produženja održivosti suve fermentisane Petrovačke kobasice.<br />U cilju realizacije programa teze, formirane su tri osnovne grupe filmova: hitozan-etarsko ulje origana, hitozan-etarsko ulje kima i hitozan-etarsko ulje kima-pčelinji vosak. Paralelno sa pripremom filmova, proizvedeni su i odgovarajući kolagen-hitozan laminirani omotači. U pripremi filmova i omotača su primenjena dva vlažna postupka. Filmovi su dobijeni razlivanjem, a laminirani omotači premazivanjem filmogene emulzije preko kolagenog omotača. Tokom razvijanja, ispitivan je uticaj različitih parametara na svojstva dobijenih filmova: viskozitet i koncentracija hitozana, dodatak polietilenoksida kao kopolimera u film, dodatak različite koncentracije etarskog ulja, uslovi me&scaron;anja i temperature, kao i dodatak različite koncentracije pčelinjeg voska.<br />Dobijeni filmovi i omotači su okarakterisani ispitivanjem osobina značajnih za primenu materijala, a to su fizičko-mehanička (debljina, zatezna jačina i izduženje pri kidanju), strukturna (ATR-FTIR spektrometrija i elektron skenirajuća mikroskopija), fizičko-hemijska (sadržaj vlage, bubrenje, rastvaranje), barijerna (propustljivost gasova i brzina propustljivosti vodene pare) svojstva i biolo&scaron;ka aktivnost (antioksidatino i antimikrobno delovanje). Na osnovu detaljne karakterizacije, odabrani su filmovi i omotači optimalnih svojstava za primenu u za&scaron;titi Petrovačke kobasice tokom skladi&scaron;tenja.<br />Ispitano je dejstvo premaza na očuvanje kobasice sa i bez dodate komercijalne i autohtone starter kulture. Efekat primene premaza izučavan je ispitivanjima parametara kvaliteta Petrovačke kobasice i to, praćenjem promene sadržaja vlage, pH vrednosti, boje, oksidacije lipida, kao i senzorne ocene mirisa i ukusa ove kobasice tokom skladi&scaron;tenja.<br />Na osnovu prikazanih rezultata, može se zaključiti da je sintetisan aktivan jestivi premaz na bazi hitozana optimizovanih barijernih, fizičko-hemijskih, antioksidativnih i antimikrobnih svojstava. Sintetisani premaz ima manju brzinu propustljivosti vodene pare, uz očuvanu nisku propustljivost za gasove, smanjenu osetljivost na delovanje vlage i izraženiju antimikrobnu i antioksidativnu aktivnost. Upkos optimizovanim barijernim svojstvima za vodenu paru, hitozanski premaz sa dodatkom etarskih ulja i/ili pčelinjeg voska nije imao efekta u očuvanju sadržaja vlage suve fermentisane kobasice tokom skladi&scaron;tenja. Ispitivani premazi su doprineli očuvanju boje preseka kobasice, ali ovaj efekat nije bio potpuno izražen kod svih tipova kobasice i svih premaza. Sva tri parametra za praćenje oksidativnih promena u kobasici ukazuju na to da je nano&scaron;enjem hitozanskog premaza sa etarskim uljem origana ili kima i pčelinjim voskom, kobasica efikasno za&scaron;tićena od nepoželjnih oksidativnih promena. Između eksperimenata se može povući paralela, da hitozanski premaz pokazuje za&scaron;titni efekat prema senzornom profilu mirisa i ukusa, do blizu 5 meseci skladi&scaron;tenja. Na ovom nivou razvoja premaza, on se može preporučiti kao pomoćan ambalažni materijal.</p> / <p>The subject of the doctoral dissertation is development of active edible coating based on chitosan with added herb essential oils and beeswax, as well as its application for dry fermented sausage shelf life extension.<br />In order to realize the program of investigation, three basic groups of films were produced: chitosan-essential oil of oregano, chitosan-essential oil of caraway and chitosan-essential oil of caraway-beeswax. Simultaneously with the production of films, collagen-chitosan laminated casings were produced. In the production of films and laminated casings, two wet methods were applied. Films were produced by casting method, while laminated casings were produced by coating collagen casing with filmogenic emulsion. During production, the influence of different parameters on properties of produced films and casings was investigated: viscosity and concentration of chitosan, addition of poly (ethylene oxide) as copolymer in the films, addition of different concentration of essential oils, mixing and temperature conditions, as well as addition of different concentration of beeswax.<br />Produced films and laminated casings were characterized by the investigation of properties that are important for material application, namely physical-mechanical (thickness, tensile strength and elongation at break), structural (ATR-FTIR spectrometry and scanning electron microscopy), physical-chemical (water content, swelling, solubility), barrier (gas permeability and water vapor transmission rate) properties and biological activity (antioxidative and antimicrobial activity). Based on detail characterization, films and casings with optimal properties were selected for application on Petrovac sausage with and without the addition af commercial or indigenous starter culture for preservation during storage.<br />The effect of coating application was analyzed based on the quality parameters of Petrovac sausage, namely: water content, pH value, color, lipid oxidation and sensory profile of taste and odor of the sausage during storage.<br />Based on presented results, it can be concluded that active edible coating based on chitosan was synthesized, with optimized barrier, physical-chemical, antioxidant and antibacterial properties. Synthesized coating has lower water transmission rate with preserved low gas permeability, lowered sensibility to humidity and more pronounced antimicrobial and antioxidant activity. Despite optimized water vapor barrier properties, chitosan coating with addition of essential oils and/or beeswax did not show the effect in preserving the water content in the sausage during storage. Investigated coatings contributed to the preservation of core color of the sausage, but this effect was not fully expressed in all types of sausages and coatings. All three parameters for investigation of oxidative changes in the sausage showed that chitosan coating with essential oils of oregano and caraway and beeswax efficiently preserved sausage from unwanted oxidative changes. Mutual conclusion from the experiments is that chitosan coating shows preservative effect on the sensory profile of taste and odor till approximately 5 months of storage. On this level of coating development, it can be recommended as auxiliary packaging material.</p>

<p style="text-align: justify;">Mikrokapsulacija je tehnika kojom se nestabilne, međusobno inkompatibilne i biolo&scaron;ki aktivne supstance prevode u stabilniji oblik, ili se omogućuje njihovo kontrolisano i ciljano oslobađanje. Osobine formiranih mikrokapsula, kinetika i mesto otpu&scaron;tanja inkapsuliranih materija zavise, pre svega, od njihovog omotača. Savremene tendencije razvoja prehrambenih proizvoda i proizvoda farmaceutske i kozmetičke industrije, su sve vi&scaron;e usmerene ka upotrebi prirodnih i biorazgradivih polimernih materija za formiranje omotača mikrokapsula.<br />Cilj ove disertacije je mogućnost primene hitozana, netoksičnog, biorazgradivog derivata hitina, kao materije omotača mikrokapsula sa uljnim sadržajem. S obzirom na njegovu slabu povr&scaron;insku aktivnost, istraživanja su usmerena na primenu interakcija hitozana sa suprotno naelektrisanim jonskim povr&scaron;inski aktivnim materijama (PAM) u vodenim rastvorima, kao mehanizmu za njegovo deponovanje na graničnoj povr&scaron;ini ulje/voda.<br />Primenom različitih metoda (tenziometrija, viskozimetrija, turbidimetrija, merenje elektroforetske pokretljivosti) interakcije hitozana sa natrijum-dodecil-sulfatom (SDS) i natrijum-lauriletar-sulfatom (SLES) su detaljno ispitane. Definisane su promene kako na granici faza, tako i unutar rastvora, a mehanizam formiranja kompleksa hitozan/PAM različitih osobina je u potpunosti razja&scaron;njen. Utvrđeno je da do formiranja stabilnog koacervata dolazi pri masenom odnosu hitozan:SLES 1:2 i hitozan:SDS 1:2.<br />Ispitivanje uticaja interakcije hitozan-PAM na osobine emulzionih sistema tipa ulje u vodi (veličina i raspodela veličina kapi, stabilnost) omogućilo je odabir hitozan-SLES sistema kao omotača pogodnog za dobijanje mikrokapsula uljnog sadržaja. Na osnovu ovih rezulatata kao uljna faza odabrani su trigliceridi srednje dužine ugljovodoničnih lanca (TSDL). Su&scaron;enjem emulzija primenom spray drying postupka dobijene se mikrokapsule uljnog sadržaja sa vitaminom E i ispitan je uticaj umreživača na njihove osobine. Karakterizacijom dobijenih mikrokapsula (određivanje sadržaja vlage, ispitivanje morfologije povr&scaron;ine, efiksanost inkapsulacije vitamina E, kinetika otpu&scaron;tanja vitamina E u in vitro uslovima) zaključeno je da na osobine mikrokapsula utiče vrsta i koncentracija umreživača. Mikrokapsule čiji omotač nije umrežen pokazale su najbolje karakteristike.</p> / <p>Microencapsulation is a technique that unstable, incompatible and biologically active substances converted to a more stable form, or allow their controlled and targeted release. The properties of formed microcapsules, kinetics and the place of release of encapsulated substances, primarly depend on their shell characteristic. Modern trends in the development of food products and products of the pharmaceutical and cosmetic industries are increasingly focused on the use of natural and biodegradable polymeric materials for coatings.<br />The aim of this dissertation is to investigate the possibility of using chitosan, non-toxic and biodegradable chitin derivative, as a shell material of microcapsules with oil content. Due to its low surface activity, the research is focused on the utilization of chitosan interactions with opositly charged ionic surfactants (sodium dodecyl sulfate (SDS) and sodium lauryl ether sulfate (SLES)) in aqueous solutions as mechanisms for its depositing at the oil/water interface.<br />Based on detailed investigation of interactions in the chitosan-ionic surfactant systems using different methods (tensiometry, viscometry, turbidimetry, measurement of electrophoretic mobility), changes have been defined both at the interface and within the bulk, as well as the mechanism of formation of the coacervate phase. It has been determined that at chitosan:SLES and chitosan:SDS mass ratio of 1:2 stabile coacervate were formed.<br />An investigation of the influence of interaction on the properties of oil-in-water emulsion systems (size and distribution of droplet size, stability) enabled the chitosan-SLES system to be selected as a shell suitable for obtaining microcapsules of the oil content. Also, based on these results, medium-chain triglycerides were selected as the oil phase of the emulsion.<br />Microcapsules with vitamin E were obtained by spray drying of emulsions stabilized with chitosan/SLES complex. The influence of the crosslinker on the properties of microcapsules was investigated. Characterization of obtained microcapsules (moisture content determination, investigation of the surface morphology, efficiency of the vitamin E encapsulation, release in vitro kinetics of vitamin E) showed that type and concentration of crosslinking agents had influences the properties of microcapsules. Microcapsules without crosslinking agents have the most suitable characteristics.</p>