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master's thesis
Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:323774
Bilobrk, Josipa
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

Bilobrk, J. (2018). Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:323774

Bilobrk, Josipa. "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323774

Bilobrk, Josipa. "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323774

Bilobrk, J. (2018). 'Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:323774

Bilobrk J. Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke [Master's 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:159:323774

J. Bilobrk, "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:323774

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke
Title (english)The effect of ultrasound on the stability of phenols and antioxidant capacity in cloudy apple juice
AuthorJosipa Bilobrk
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 country2018-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je istražiti utjecaj ultrazvuka na stabilnost fenolnih spojeva i antioksidacijskog kapaciteta te usporediti dobivene rezultate s rezultatima svježeg netretiranog mutnog soka od jabuke sorte Zlatni Delišes neposredno nakon tretmana te tijekom sedmodnevnog skladištenja pri 4 °C. U radu je korišten ultrazvuk visokog intenziteta, snage 100 W, frekvencije 20 kHz, amplituda 40 % i 80 %, promjera sondi 7 i 10 mm te vremena tretiranja od 3, 6 i 9 minuta. Uslijed tretmana ultrazvukom, temperatura nije prelazila 41 ˚C. U odnosu na kontrolni uzorak u svim tretiranim uzorcima neovisno o amplitudi, promjeru sondi te vremenu tretiranju uočen je smanjen udio ukupnih fenola i antioksidacijskog kapaciteta. Nakon 7 dana skladištenja, kod svih uzoraka, tretiranih i netretiranih, došlo je do smanjenja navedenih vrijednosti. Uslijed skladištenja, veći pad vrijednosti primijećen je kod uzoraka tretiranih ultrazvukom.
Abstract (english)
The aim of this study was to investigate the influence of ultrasound treatment on the stability of phenolic compounds and antioxidant capacity in cloudy apple juice (cv. Golden Delicious) during seven days storage at 4 °C. For this purpose, the High Power Ultrasound (HPU) (100 W, 20 kHz frequency) was operated at following conditions: (i) amplitude 40 % and 80 %, (ii) ultrasound probe 7 and 10 mm, and (iii) treatment time of 3, 6 and 9 minutes. The temperature did not exceed 41 °C during any of the ultrasound treatments. Aside from the amplitude, ultrasound probe and treatment time, obtained results revealed that ultrasound treatment decreased total phenols and antioxidant capacity in cloudy apple juices. Moreover, seven days of storage at 4 °C also has negative impact on polyphenols stability and antioxidant capacity. However, during shelf-life, the greater stability of both, polyphenols and antioxidant capacity, was observed in all un-treated samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:323774
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-28 10:30:32