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master's thesis
Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:988907
Kvakan, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kvakan, K. (2012). Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:988907

Kvakan, Kristina. "Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:988907

Kvakan, Kristina. "Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:988907

Kvakan, K. (2012). 'Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:988907

Kvakan K. Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:988907

K. Kvakan, "Utjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:988907

Metadata
TitleUtjecaj uvjeta sušenja raspršivanjem na stabilnost antocijana i antioksidacijski kapacitet praha soka višnje Maraske
Title (english)Influence of different spray drying process parameters on anthocyanin stability and antioxidant capacity in spray dried sour cherry Marasca juice
AuthorKristina Kvakan
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2012-02-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je primjenom sušenja raspršivanjem proizvesti prah soka višnje Maraske te utvrditi utjecaj temperature sušenja (140˚C, 160˚C i 180˚C), tipa maltodekstrina različitih dekstroznih ekvivalenata (4-7 DE i 13-17 DE) te njihovog udjela u suspenziji (30%, 35% i 40%) na stabilnost antocijana i antioksidacijski kapacitet. Antocijani su određivani primjenom HPLC uz UV/Vis PDA detekciju. U svim prahovima soka višnje Maraske identificirana su 4 antocijana među kojima je najdominantniji cijanidin-3-glukozilrutinozid, a u padajućem nizu slijede cijanidin-3-rutinozid, cijanidin-3-glukozid i cijanidin-3-soforozid. Pri sušenju na temperaturi od 180 oC s 30%-tnim udjelom maltodekstrina 4-7 DE dobiven je prah soka višnje Maraske s najvećom koncentracijom antocijana (126, 53 mg/ 100 g praha soka višnje Maraske). Prema provedenoj MANOVi na stabilnost antocijana statistički je značajno utjecao udjel maltodekstrina (p<0,05). U uzorcima praha soka višnje Maraske najveće vrijednosti antioksidacijskog kapaciteta dobivene su u uzorcima sušenim pri nižim temperaturama i pri nižem udjelu maltodekstrina. Udjel maltodekstrina i temperatura sušenja statistički su značajno utjecali na antioksidacijski kapacitet.
Abstract (english)
The aim of this work was to produce sour cherry Marasca powder using spraydrying technology and to determine the influence of drying temperature (140˚C, 160˚C i 180˚C), dextrose equivalent of used malt dextrin (4-7 DE i 13-17 DE) and its concentration (30%, 35% i 40%), on the anthocyanin stability and antioxidant capacity. Anthocyanins were determined using HPLC with UV/Vis PDA detection. In all obtained powders, four anthocyanins were identified, with cyanidin-3-glucosylrutinoside in the highest concentration, followed by cyanidin-3-rutinoside, cyanidin-3-glucoside and cyanidin-3- sophoroside. Powder obtained at temperature of 180 oC with 30 % malt dextrin 4-7 DE had the highest concentration of anthocyanins (126, 53 mg/ 100 g of powder). According to the MANOVA results, concentration of malt dextrin had significant effect (p<0,05) on the stability of anthocyanins. Powders produced at lower temperatures with lower concentration of malt dextrin showed the highest antioxidant capacity as the malt dextrin concentration and drying temperature significantly affected the antioxidant capacity of powders.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:988907
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-09 11:24:56