prikaz prve stranice dokumenta Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske
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doctoral thesis
Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:635974
Badanjak Sabolović, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Badanjak Sabolović, M. (2014). Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635974

Badanjak Sabolović, Marija. "Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:635974

Badanjak Sabolović, Marija. "Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:635974

Badanjak Sabolović, M. (2014). 'Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:635974

Badanjak Sabolović M. Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635974

M. Badanjak Sabolović, "Utjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635974

Metadata
TitleUtjecaj ultrazvučne obrade na bioaktivne sastojke soka višnje Maraske
Title (english)Influence of ultrasound processing on bioactive compounds of Marasca sour cherry juice
AuthorMarija Badanjak Sabolović
MentorVesna Lelas (mentor)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2014-02-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		633/635 - Horticulture. Fruit growing. Viticulture. Gardening
Abstract
Svrha istraživanja provedenih u okviru ovog doktorskog rada bila je ispitati mogućnost primjene ultrazvuka kao zamjene za uobičajenu toplinsku obradu koja se primjenjuje u procesima proizvodnje voćnih sokova, a sa ciljem očuvanja prirodno prisutnih bioaktivnih spojeva i njihove antioksidacijske aktivnosti. Istraživanja su provedena sa sokom višnje Maraske (Prunus cerasus L.) koji je obrađivan toplinski te primjenom ultrazvuka visokog intenziteta i niske frekvencije (20 kHz). Primijenjene su dvije ultrazvučne sonde različitih promjera (12,7mm i 19,1mm). Tretiranje je vršeno s amplitudama ultrazvuka 50%, 75% i 100% pri temperaturama 20°C, 35°C i 50°C u trajanju od 3, 6 i 9 minuta. Toplinska obrada soka provedena je u cijevnom izmjenjivaču topline pri temperaturi 80°C u trajanju 2 minute. Učinak toplinskog i ultrazvučnog tretiranja na sok višnje praćen je određivanjem promjena na boji te udjela ukupnih i pojedinih fenolnih spojeva i antocijana, uz istovremeno određivanje njihove antioksidacijske aktivnosti (DPPH, ABTS metoda). Rezultati su pokazali da bi se ultrazvuk u određenim uvjetima mogao uspješno primijeniti u procesima proizvodnje sokova višnje Maraske.
Abstract (english)
The objective of the present thesis was to investigate the feasibility of ultrasound treatment as an alternative to conventional thermal treatments in fruit juice production in order to preserve the naturally occurring bioactive compounds and their antioxidant activity. Marasca sour cherry juice has been thermally processed and treated with high intensity and low frequency (20 kHz) ultrasound. Two ultrasound probes with different diameters were used (12,7 mm and 19,1 mm). Treatments using ultrasound amplitudes 50%, 75% and 100% at temperatures of 20°C, 35°C and 50°C for 3, 6, and 9 minutes were carried out. Thermal processing of juice was conducted in a tubular heat exchanger at temperature of 80°C in the period of 2 minutes. The effect of thermal and high intensity ultrasound processing on sour cherry juice quality was monitored measuring color difference, content of total polyphenols and anthocyanins as well as polyphenols composition. Simultaneously, their antioxidant activity was determined (DPPH, ABTS assay). Results showed that ultrasound, in specific processing conditions, could be successfully applied in Marasca sour cherry juice production processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:635974
Promotion2014-07-06
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-17 09:42:44