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master's thesis
Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:598235
Batur, Luka
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

Batur, L. (2021). Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:598235

Batur, Luka. "Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:598235

Batur, Luka. "Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:598235

Batur, L. (2021). 'Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:598235

Batur L. Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:598235

L. Batur, "Utjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:598235

Metadata
TitleUtjecaj tehnologije pulsirajućeg električnog polja na stabilnost fenolnih spojeva u sokovima od jagode tijekom skladištenja
Title (english)The influence of pulsed electric field technology on polyphenols stability of strawberry juices during storage
AuthorLuka Batur
MentorDanijela Bursać Kovačević (mentor)
Committee memberSven Karlović (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 country2021-12-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj tehnologije pulsirajućeg električnog polja (eng. Pulsed Electric Field, PEF) na udio topljive suhe tvari, pH vrijednost te stabilnost fenolnih spojeva u soku od jagode tijekom sedmodnevnog skladištenja pri 4 °C. Sok je pripremljen od jagode (Fragaria x ananassa Duch.) sorte 'Albion' i to plodova ubranih pri 75 % (Z1) i 100 % (Z2) zrelosti. Varirani parametri tretiranja uključivali su: (i) jakost električnog polja (40 i 50 kV), (ii) frekvenciju (100 i 200 Hz) i (ii) vrijeme tretiranja (3 i 6 min). Svi rezultati obrađeni su multifaktorskom analizom varijance (p ≤ 0,05). Svježi plodovi jagoda, kao i sokovi od jagode Z1 odlikovali su se manjom topljivom suhom tvari i pH vrijednošću, no i većim udjelom ukupnih fenola u usporedbi s istim uzorcima zrelosti Z2. Skladištenje je povoljno utjecalo na stabilnost polifenolnih spojeva, dok se od PEF procesnih parametara, jedino jakost električnog polja pokazala statistički signifikantnim utjecajem.
Abstract (english)
The aim of this study was to investigate the effects of Pulsed Electric Field technology on soluble solids content, pH and stability of polyphenols in strawberry juice during seven days of storage at 4 °C. Juice was prepared from strawberries (Fragaria x ananassa Duch.) cultivar 'Albion' whose fruits were harvested at 75 % (Z1) and 100 % (Z2) maturity. The treatment parameters were: (i) electric field strength (40 and 50 kV), (ii) frequency (100 and 200 Hz), and (ii) treatment time (3 and 6 min). All results were analysed using multifactorial analysis of variance (p≤0.05). Fresh strawberry fruits, as well as Z1 juices, were characterized by lower soluble solids and pH, but also by higher levels of total phenolics compared to the same samples with Z2 ripeness. Storage had a favourable effect on the stability of the polyphenolic compounds, while among the PEF process parameters only electric field strength showed a statistically significant effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:598235
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-01-31 13:17:54