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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:616929
Boras, Lucija
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

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Boras, L. (2018). Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, Lucija. "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, Lucija. "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, L. (2018). 'Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras L. Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:616929

L. Boras, "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:616929

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke
Title (english)Effects of high pressure processing (HPP) on antioxidant capacity of apple juices
AuthorLucija Boras
MentorDanijela Bursać Kovačević (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 country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jabuka i sok od jabuke smatraju se dobrim izvorom biološki aktivnih spojeva (BAS) s pozitivnim djelovanjem na ljudski organizam. Od BAS-a u jabuci, najzastupljeniji su fenolni spojevi i vitamin C. Izniman doprinos jabuke i sokova od jabuke ističe se sastavom i strukturom fenolnih spojeva, koji se odlikuju visokom biodostupnošću te značajnim antioksidacijskim kapacitetom (AOK). AOK predstavlja sposobnost molekula antioksidansa da inhibiraju oksidacijske procese bilo reakcijom neutralizacije slobodnih radikala, keliranjem metala ili inhibiranjem enzima. Obzirom je u izravnoj vezi sa prisutnim BAS, AOK se značajno mijenja tijekom prerade i skladištenja, stoga je potrebno posebno obratiti pažnju na optimiranje procesa obrade VHT kao i režima skladištenja. Postoje različiti podaci u literaturi o utjecaju VHT parametara na AOK, no većina autora potvrdila je da se AOK bolje očuva primjenom nižih tlakova uz kraće vrijeme tretiranja. Parametri koji tijekom skladištenja negativno utječu na stabilnost BAS-a, uglavnom će se negativno manifestirati i na stabilnost AOK.
Abstract (english)
Apple and apple juice are considered to be good sources of biologically active compounds (BAC) with positive impact on human organism. Phenolic compounds and vitamin C are the most commonly present BAC in apples. Extraordinary contribution of apple and apple juice is seen in composition and structure of phenolic compounds, which are characterized with high bioavailability and significant antioxidant capacity (AOC). AOC is the ability of antioxidant molecule to inhibit oxidation processes, either by neutralizing free radicals, chelating metals or enzyme inhibiting. Considering that AOC is directly connected to BAC, AOC is being significantly changed during processing and storing, so it is necessary to pay attention to optimizing the HPP process as well as storage regime. There are different literature data about the impact of HPP parameters on AOC, but most of the authors claim that AOC is better preserved if lower pressure is applied for a shorter period of time. Parameters that have negative impact on BAC stability during storage are most commonly manifested negatively on AOC stability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:616929
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-07-23 07:23:57