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doctoral thesis
Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:709645
Vojvodić Cebin, Aleksandra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

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Vojvodić Cebin, A. (2019). Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:709645

Vojvodić Cebin, Aleksandra. "Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:709645

Vojvodić Cebin, Aleksandra. "Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:709645

Vojvodić Cebin, A. (2019). 'Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:709645

Vojvodić Cebin A. Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:709645

A. Vojvodić Cebin, "Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:709645

Metadata
TitleOligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvod
Title (english)Oligosaccharides from secondary raw materials of plant origin- isolation, characterization and implementation in the development of functional confectionery products
AuthorAleksandra Vojvodić Cebin
MentorDraženka Komes (mentor)
Committee memberBožidar Šantek (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2019-05-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		633/635 - Horticulture. Fruit growing. Viticulture. Gardening
Abstract
Cilj ovoga rada bio je istražiti mogućnost valorizacije odabranih sekundarnih biljnih sirovina: pulpe šećerne repe (SBP), ljuske oraha (WS), ljuske kakaovog zrna (CBH), ljuske crvenog luka (OP) i mahune graška (PP) kao izvora funkcionalnih komponenata - polisaharida i polifenola. Optimizacijom postupka izdvajanja postignuti su zadovoljavajući prinosi pročišćenih frakcija ksilana iz WS i PP (delignifikacijom i alkalnom ekstrakcijom) te pektina iz SBP, CBH (kiselinskom ekstrakcijom) i OP... More (ekstrakcijom s kelirajućim sredstvom), čijom su daljnjom parcijalnom enzimskom hidrolizom proizvedeni ksilooligosaharidi (XOS) i pektinski oligosahardi (POS) - oligogalakturonidi. Primjenom optimiranih uvjeta izdvajanja i enzimske hidrolize endo-ksilanazom ostvareno je visoko iskorištenje XOS iz WS i PP od približno 70 % i 79 % početnog udjela ksilana u sirovinama, u obliku ksilobioze i ksiloze (70:30). Primjenom endo-poligalakturonaze, najviša konverzija galakturonana iz OP iznosila je 41-45 % početnog udjela galakturonana u sirovini (od čega dominantno monomera (~30-50 %) i dimera (~35-40 %)), a iz CBH tek 7-8,5 % (od čega ~35-52 % monomera te di-, tri- i tetramera u podjednakom omjeru ostatka). Primjenom enzimskog koktela Viscozyme, 21-37,5 % početnog udjela galakturonana u SBP hidrolizirano je u oligogalakturonide (gotovo isključivo u monomer (približno 60-70 %) i tetramer). Osim polisaharida i oligosaharida, neizravno su izdvojeni i drugi sastojci dodane vrijednosti - polifenolni spojevi, otopljeni lignin i pročišćena celuloza, što otvara mogućnost potpune biorafinerije istraživanih sekundarnih biljnih sirovina i sličnih materijala, kao važnog aspekta održivog razvoja prehrambene industrije. Less
Abstract (english)
The aim of this thesis was to look into the possibilities of valorizing selected secondary raw materials of plant origin: sugar beet pulp (SBP), walnut shell (WS), cocoa bean husk (CBH), onion peel (OP) and pea pod (PP) as sources of functional components - polysaccharides and polyphenols. Upon optimization of recovery procedures, satisfactory yields of purified fractions of xylan from WS and PP (by delignification and alkaline extraction) and pectin from SBP, CBH (by diluted acid... More extraction) and OP (by chelator-mediated extraction) were obtained. Partial enzymatic hydrolysis of the recovered polysaccharides resulted in xylooligosaccharides (XOS) and pectic oligosaccharides (POS) - oligogalacturonides. At optimal conditions of isolation and hydrolysis using endo-xylanase, a high yield of XOS from WS and PP was obtained, approximately 70 % and 79 %, respectively, in a form of xylobiose and xylose (70:30). Using endo-polygalacturonase, maximal conversion of galacturonan from OP exhibited 41-45 % of the inital galacturonan content in OP (dominating in monomer (~30-40 %) and dimer (~35-40 %)), while from CBH only 7-8,5 % (with ~30-50 % of monomer, di-, tri- and tetramer at equal proportions of the rest). Using enzymatic cocktail Viscozyme, 21-37,5 % of the inital galacturonan content in SBP was hydrolysed into oligogalacturonides (almost exclusively monomer (60-70 %) and tetramer). Other value-added components along with polysaccharides and oligosaccharides were indirectly recovered, comprising polyphenols, solvatized lignin and purified cellulose, thus opening the possibility of complete birefinery of selected secondary plant raw materials and related substrates as an important aspect of sustainable development of the food industry. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:709645
Promotion2021-05-07
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
Extent310 str. : 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-28 11:09:53
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