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undergraduate thesis
Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:462763
Bičanić, Paula
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

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Bičanić, P. (2022). Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:462763

Bičanić, Paula. "Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:462763

Bičanić, Paula. "Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:462763

Bičanić, P. (2022). 'Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:462763

Bičanić P. Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 January 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:462763

P. Bičanić, "Utjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:462763

Metadata
TitleUtjecaj tehnologije ultrazvuka visoke snage na stabilnost fenolnih spojeva u sokovima od jagode
Title (english)The influence of high-power ultrasound technology on the stability of phenolic compounds in strawberry juices
AuthorPaula Bičanić
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj tehnologije ultrazvuka visoke snage (engl. High Power Ultrasound, HPU) na stabilnost fenolnih spojeva u sokovima od jagode prije i nakon sedmodnevnog skladištenja pri 4 °C. Sokovi su pripremljeni od prethodno odmrznutih jagoda (Fragaria x ananassa Duch.) sorte 'Albion', različitih stupnjeva zrelosti (75 % i 100%). Ispitivan je utjecaj parametara HPU tretmana – amplitude (25, 50, 75 i 100 %), pulsa (50 i 100%) te vremena obrade (5 i 10 minuta) na udio ukupnih fenola u uzorcima. U tretiranim i netretiranim uzorcima uočen je veći udio ukupnih fenola kod nižeg stupnja zrelosti jagoda. Skladištenjem netretiranih sokova nije došlo do značajne promjene kon-centracije ukupnih fenola u uzorcima, za razliku od HPU tretiranih sokova kod kojih je uočen pad iste. Povećanjem amplitude kod HPU tretmana koncentracija ukupnih fenola se smanjila, dok puls i vrijeme obrade nisu pokazali značajan utjecaj na njihovu stabilnost.
Abstract (english)
The aim of this study was to investigate the effect of the high-power ultrasound treatment (HPU) on polyphenolic stability in strawberry juice before and after 7-day storage at 4 °C. Juices were made of unfrozen strawberries (Fragaria x ananassa Duch.) cultivar 'Albion', which were harvested at different ripeness stage (75 % and 100 %). The effect of HPU treatment parameters - amplitude (25, 50, 75 and 100 %), pulse (50 and 100 %) and the treatment time (5 and 10 minutes) on total phenolic composition was investigated. In both treated and untreated samples concentration of total phenolics was higher at lower ripeness stage of strawberries. The decrease of total phenolics in treated samples was noticed after storage, while there was no significant difference in the phenolic composition of untreated juice. Increasing amplitude caused a decrease in total phenolics level. Pulse and treatment time did not affect total phenolic stability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:462763
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-20 09:03:08