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master's thesis
Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:158318
Salkić, Lidija
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

Salkić, L. (2020). Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158318

Salkić, Lidija. "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158318

Salkić, Lidija. "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158318

Salkić, L. (2020). 'Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:158318

Salkić L. Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158318

L. Salkić, "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158318

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja
Title (english)The effect of high pressure processing on polyphenols of smoothies during storage
AuthorLidija Salkić
MentorDanijela Bursać Kovačević (mentor)
Committee memberTomislav Bosiljkov (predsjednik povjerenstva)
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 country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati utjecaj visokog hidrostatskog tlaka (VHT) na polifenolne spojeve (ukupne hidroksicimetne kiseline, ukupne flavonoide i ukupne flavonole) u smoothie-sokovima pripremljenim od sokova jabuke, mrkve i aronije, kaše indijanske banane te bademovog mlijeka tijekom 21 dana skladištenja pri 4 ℃. Smoothie-sokovi su obrađeni VHT-om na sobnoj temperaturi pri tlakovima 350 i 450 MPa uz vrijeme tretiranja 5 i 15 min. Smoothie-sokovi su također obrađeni pasterizacijom (85 °C/7 minuta), dok je kontrolni uzorak predstavljao netretirani smoothie-sok. Unatoč tome što je pasterizacija rezultirala višim udjelima ukupnih flavonoida te nižim udjelima ukupnih hidroksicimetnih kiselina i flavonola u usporedbi s kontrolnim uzorcima, VHT uzorci su generalno pokazali veću stabilnost svih spojeva tijekom skladištenja u usporedbi s pasteriziranim uzorcima. Rezultati ovog istraživanja su pokazali kako je VHT obrada perspektivna netermalna tehnologija obrade smoothie-sokova, pri čemu se tretman pri 450 MPa kroz 5 minuta pokazao najučinkovitijim za očuvanje istraživanih polifenolnih spojeva kroz period skladištenja od 21 dan.
Abstract (english)
The aim of this study was to examine the effect of high hydrostatic pressure processing (HHPP) on polyphenols (total hydroxycinnamic acids, total flavonoids and total flavonols) of smoothies prepared from apple, carrot and chokeberry juice, paw-paw puree and almond milk during 21 days of storage at 4 ℃. HHPP was carried out at room temperature under a pressure of 350 and 450 MPa during 5- and 15-min. Smoothies were also pasteurized (85 °C/7 minutes), while the control samples were untreated smoothies. Although pasteurization resulted in higher proportions of total flavonoids and lower proportions of total hydroxycinnamic acids and flavonols compared to control samples, HHPP samples generally showed greater stability of all polyphenols during storage compared to pasteurized samples. The results of this study revealed that HHPP treatment is a promising non-thermal processing technology suitable for smoothie treatment, whereas processing conditions at 450 MPa/5 minutes proved to be the most effective for preserving polyphenolic compounds through a 21-day storage period.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:158318
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-13 12:06:59