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doctoral thesis
Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:463417
Liović, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology

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

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Liović, N. (2019). Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.) (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:463417

Liović, Nikolina. "Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:463417

Liović, Nikolina. "Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:463417

Liović, N. (2019). 'Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:463417

Liović N. Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:463417

N. Liović, "Utjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:463417

Metadata
TitleUtjecaj metoda obrade na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenola iz kultivirane borovnice (Vaccinium corymbosum L.)
Title (english)Influence of different processing methods on biological activities and in vitro gastrointestinal stability of phenolics from cultivated blueberries (Vaccinium corymbosum L.)
AuthorNikolina Liović
MentorTea Bilušić (mentor)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2019, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Universal decimal classification
(UDC)		54 - Chemistry. Crystallography. Mineralogy
Abstract
U ovom radu istražen je utjecaj liofilizacije, pasterizacije i ultrazvuka visokog intenziteta na biološku aktivnost i in vitro gastrointestinalnu stabilnost fenolnih spojeva kultivirane borovnice. Učinak primijenjenih metoda obrade kultivirane borovnice ispitan je na: fenolni profil, antioksidacijsku aktivnost, aktivnost enzima polifenol oksidaze te stabilnost i biološku aktivnost fenolnih spojeva nakon simulirane in vitro probave u želucu i u tankom crijevu primjenom humanih probavnih enzima. Dodatno je ispitan učinak inkapsulacije ekstrakata borovnice na produženje oksidacijske stabilnosti ekstra djevičanskog maslinovog ulja. Rezultati ovog istraživanja pokazali su da je liofilizacija učinkovita metoda za očuvanje fenolnih spojeva borovnice i njihove antioksidacijske aktivnosti kao i za smanjenje aktivnosti enzima polifenol oksidaze. Rezultati nakon provedene in vitro probave pokazali su da primjena postupka liofilizacije i ultrazvuka visokog intenziteta mogu osigurati bolju gastrointestinalnu stabilnost fenolnih spojeva borovnice. Inkapsulirani ekstrakti borovnice značajno su produljili oksidacijsku stabilnost ekstra djevičanskog maslinovog ulja, a inkapsulacija u mikroemulzije imala je bolji učinak u odnosu na ekstrakte inkapsulirane u liposome.
Abstract (english)
In this research the influence of freeze-drying, pasteurization and high intensity ultrasound treatment on the biological activity and in vitro gastrointestinal stability of the phenol compounds from cultivated blueberries, was investigated. The effect of applied processing methods was investigated on: phenolic profile, antioxidant activity, polyphenol oxidase activity and also on stability and biological activity of phenolic compounds after simulated in vitro digestion in the stomach and in the small intestine using human digestive enzymes. In addition, the effect of blueberry extracts incapsulation on the prolongation of the oxidative stability of extra virgin olive oil has been tested. The results of this study have shown that freeze-drying is an effective method for preserving blueberry phenolic compounds and their antioxidant activity as well as for the inactivation of polyphenol oxidase. The results after in vitro digestion demonstrated that the use of freeze-drying and high intensity ultrasound can provide better gastrointestinal stability of the blueberry phenolic compounds. The encapsulated blueberry extracts significantly enhanced the oxidative stability of extra virgin olive oil. The microemulsion encapsulation had a better effect compared to the extracts encapsulated in the liposomes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:463417
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent165 str. : 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-07-12 09:56:08