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doctoral thesis
Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:026048
Zorić, Zoran
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Zorić, Z. (2014). Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:026048

Zorić, Zoran. "Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:026048

Zorić, Zoran. "Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:026048

Zorić, Z. (2014). 'Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:026048

Zorić Z. Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:026048

Z. Zorić, "Stabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:026048

Metadata
TitleStabilnost biološki aktivnih spojeva dehidratiranih proizvoda višnje Maraske tijekom skladištenja
Title (english)The stability of biologically active compounds in Maraska sour cherry dehydrated products during storage
AuthorZoran Zorić
MentorVerica Dragović-Uzelac (mentor)
Committee memberBranka Levaj (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2014-03-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		633/635 - Horticulture. Fruit growing. Viticulture. Gardening
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj različitih metoda sušenja (liofilizacija, sušenje raspršivanjem) i vrste ambalaže za pakiranje (PET/PPmet/PE i PET/Al/PE) tijekom 52 tjedna skladištenja pri 4, 37 °C i sobnoj temperaturi na stabilnost polifenola (antocijani, flavonol glikozidi, fenolne kiseline), antioksidacijski kapacitet, boju i senzorska svojstva liofiliziranih plodova i instant praha soka višnje Maraske. Postupci liofilizacije i sušenja raspršivanjem su utjecali na degradaciju svih polifenola od 0,68 do 8,3 %, odnosno od 13 do 33 % u odnosu na početne količine u svježoj višnji i soku. Izračunavanjem kinetičkih parametara, konstante brzine kemijske reakcije (k), vremena poluraspada (t1/2), konstanta maksimalne brzine kemijske reakcije (k0) te energije aktivacije (Ea) ustanovljeno je da stabilnost spojeva u obje vrste ambalaže i pri sve tri temperature skladištenja se smanjuje kako slijedi: fenolne kiseline, flavonol glikozidi te antocijani. Stabilnost sve tri grupe polifenolnih spojeva je veća u prahovima soka višnje Maraske nego u liofiliziranim plodovima. U svim skladištenim proizvodima određen je antioksidacijski kapacitet primjenom DPPH metode, promjena boje primjenom CIE L*a*b* kolorimetrijske metode, te statistička analiza senzorskih obilježja analizom glavnih komponenata. Rezultati su pokazali da su najveći antioksidacijski kapacitet, stabilnost boje te poželjna senzorska obilježja skladištenih proizvoda pri 4 °C u obje vrste ambalaže.
Abstract (english)
The objective of this study was to examine the influence of different methods of drying (freeze drying, spray drying) and types of packaging, (PET/PPmet/PE and PET/Al/PE) during 52 weeks of storage time at 4, 37 °C and room temperature on the stability of polyphenols (anthocyanins, flavonol glycosides, phenolic acids), antioxidant capacity, colour and sensory properties of freeze dried cherry fruits and instant powder cherry juice. Related to fresh sour cherries and juice, freeze-drying and spray drying processes affected on polyphenolic degradation from 0.68 to 8.3 % and from 13 to 33 %, respectively. Based on the calculated kinetic parameters, the chemical reaction rate constant (k), half-life (t1/2), maximum chemical reaction rate constant (k0) and the activation energy (Ea) the stability of the polyphenols in both packaging materials and at all three storage temperatures decreased ranked as follows: phenolic acid, flavonol glycosides and anthocyanins. Stability of all three groups of polyphenolic compounds was higher in sour cherry juice powders than in freeze dried fruits. Antioxidant capacity evaluated by the DPPH method, colour changes by CIE L*a*b* colorimetrically method, and statistical analysis of sensory parameters by principal component analysis in all stored samples were determinated. Results showed that highest antioxidant capacity, colour stability and desirable sensory parameters of stored samples were at 4 °C in both types of packaging materials.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:026048
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 10:53:18