Title
Optimizacija procesa destilacije etarskog ulja lavande i njegova primena u alginatnim premazima za produženje roka trajanja minimalno prerađenog voća
Creator
Perović, Aleksandra B., 1983-
CONOR:
142437129
Copyright date
2026
Object Links
Select license
Autorstvo-Nekomercijalno-Bez prerade 3.0 Srbija (CC BY-NC-ND 3.0)
License description
Dozvoljavate samo preuzimanje i distribuciju dela, ako/dok se pravilno naznačava ime autora, bez ikakvih promena dela i bez prava komercijalnog korišćenja dela. Ova licenca je najstroža CC licenca. Osnovni opis Licence: http://creativecommons.org/licenses/by-nc-nd/3.0/rs/deed.sr_LATN. Sadržaj ugovora u celini: http://creativecommons.org/licenses/by-nc-nd/3.0/rs/legalcode.sr-Latn
Language
Serbian
Cobiss-ID
Theses Type
Doktorska disertacija
description
Datum odbrane: 25. 09. 2026.
Other responsibilities
University
Univerzitet u Nišu
Faculty
Tehnološki fakultet
Group
Katedra za hemijsko-inženjerske nauke
Alternative title
Optimization of the lavender essential oil distillation process and its application in alginate coatings to extending the shelf life of minimally processed fruit
Publisher
[A. B. Perović]
Format
[19], 275 str.
description
Biografija: str. [276].
Bibliografija: str. 215-270.
description
Food technology and biotechnology
Abstract (en)
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.
Authors Key words
Lavanda, Lavandula angustifolia Mill., etarsko ulje, hidrodestilacija,
ultrazvuk, mikrotalasi, optimizacija, jestivi premazi, minimalno prerađeno voće
Authors Key words
Lavender, Lavandula angustifolia Mill., essential oil, hydrodistillation, ultrasound, microwaves, optimization, edible coatings, minimally processed
fruit
Classification
664.853:66.011:582.929.4(043.3)
Subject
T430
Type
Tekst
Abstract (en)
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.
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