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doctoral thesis
Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:053386
Škegro, Marko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Škegro, M. (2022). Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:053386

Škegro, Marko. "Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:053386

Škegro, Marko. "Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:053386

Škegro, M. (2022). 'Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:053386

Škegro M. Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:053386

M. Škegro, "Utjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:053386

Metadata
TitleUtjecaj visokoga hidrostatskoga tlaka na kakvoću funkcionalnih napitaka i primjena kemometrije u procjeni njihove kakvoće
Title (english)Effect of high hydrostatic pressure on the quality of functional smoothies and application of chemometry in assessing their quality
AuthorMarko Škegro
MentorDamir Ježek (mentor)
Committee memberSven Karlović (predsjednik povjerenstva)
Committee memberDanijela Bursać Kovačević (član povjerenstva)
Committee memberSandra Voća (član povjerenstva)
Committee memberMladen Brnčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2022-03-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		578/579 - Virology. Microbiology
Abstract
Smoothie napitci su funkcionalna hrana s velikim potencijalom koji doprinose željenim pozitivnim zdravstvenim učincima, no kratkog su roka valjanosti. Toplinska obrada nepovoljno utječe na izvornu kakvoću, pa se u prehrambenoj industriji sve više koriste netermalne tehnologije obrade poput visokog hidrostatskog tlaka (VHT), s brojnim prednostima u vidu očuvanja kakvoće i zdravstvene ispravnosti tijekom skladištenja. Stoga je cilj ovog rada istražiti učinak VHT na kakvoću smoothie napitka pripremljenih od jabuke, mrkve, aronije, indijanske banane i bademovog napitka tijekom skladištenja (7,14,21 dan/4 °C). Radi usporedbe s toplinskom obradom, uzorci su podvrgnuti pasterizaciji (85 ℃/7 min). U svim ispitivanim uzorcima utvrđeni su slijedeći parametri kakvoće: (i) fizikalno kemijsksa svojstva, (ii) mikrobiološka stabilnost, (iii) stabilnost biološki aktivnih spojeva i (iv) senzorska obilježja. Pored usporedbe učinkovitosti primijenjenih tehnologija obrade u svrhu očuvanja kakvoće funkcionalnih napitaka tijekom skladištenja, uspješno su primjenjene kemometrijske metode za ispitivanje povezanosti analiziranih parametara kakvoće i tehnologija obrade funkcionalnih napitaka (VHT vs. pasterizacija) tijekom skladištenja s ciljem unaprjeđenja kontrole procesa te moguću industrijsku primjenu.
Abstract (english)
Smoothies are functional foods with a great potential to contribute to desired positive health effects, but have a short shelf life. Heat treatment adversely affects the original quality, teherefore non-thermal processing technologies such as high hydrostatic pressure (VHT) are increasingly used in the food industry, offering numerous advantages in terms of maintaining quality during storage. Therefore, the aim of this study was to investigate the effect of VHT on the quality of smoothies prepared from apple, carrot, chokeberry, paw-paw and almond drink during storage (7,14,21 days / 4°C). For comparison with heat treatment, the samples were subjected to pasteurization (85 ℃ / 7 min). The following quality parameters were determined for all tested samples: (i) physicochemical properties, (ii) microbiological stability, (iii) stability of biologically active compounds, and (iv) sensory properties. Besides comparing the efficiency of the applied processing technologies to maintain the quality of functional beverages during storage, chemometric methods were successfully applied to test the relationship between the analyzed quality parameters and the processing technologies for functional beverages (VHT vs. pasteurization) during storage to improve process control and possible industrial application.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:053386
Promotion2022
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent155 str ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-11-08 11:09:08