prikaz prve stranice dokumenta Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije
  Download
PDF 2.09 MB
undergraduate thesis
Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:419706
Brkljačić, Marta
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

Brkljačić, M. (2022). Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:419706

Brkljačić, Marta. "Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:419706

Brkljačić, Marta. "Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:419706

Brkljačić, M. (2022). 'Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:419706

Brkljačić M. Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:419706

M. Brkljačić, "Fizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:419706

Metadata
TitleFizikalno-kemijska svojstva praha proizvedenog iz ekstrakta tropa aronije
Title (english)Physico-chemical properties of powder produced from chokeberry pomace extract
AuthorMarta Brkljačić
MentorVerica Dragović Uzelac (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 country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Plodovi aronije (Aronia melanocarpa) se rijetko konzumiraju u svježem obliku zbog svog trpkog okusa te se zbog toga najčešće prerađuje dalje u sok. Trop koji zaostaje kao nusproizvod proizvodnje soka aronije izvrsna je baza za proizvodnju tekućih ili suhih ekstrakata bogatih bioaktivnim molekulama poput fenola i naročito antocijana koji imaju potencijalne zdravstvene benefite. Stoga je cilj ovog rada bio proizvesti prah ekstrakta tropa aronije te procijeniti njegovu stabilnost nakon pakiranja u dvije vrste ambalaže različitih materijala i debljine (PP/PP MET; 0,04 mm i PET/ALU/PE; 0,07 mm) te pratiti promjene udjela vlage, ukupne koncentracije antocijana i promjenu boje praha tijekom skladištenja pri temperaturama skladištenja 4 °C, 20 °C i 37 °C kroz period od 3 mjeseca. Na temelju dobivenih rezultata zaključeno je da su obje vrste ambalaže prikladne za skladištenje navedenih prahova pri čemu je njihova stabilnost vrlo visoka na temperaturama od 4 do 20 °C. Viša temperatura značajno utječe na degradaciju antocijana te posljedično i boje prahova, što je naročito vidljivo nakon dužeg vremena skladištenja.
Abstract (english)
The fruits of chokeberry (Aronia melanocarpa) are rarely consumed in fresh form due to their bitter taste and therefore are most often further processed into juice. Pomace, which lags behind as a by-product of chokeberry juice production, is an excellent base for the production of liquid or dry extracts rich in bioactive molecules such as phenols and especially anthocyanins, which have potential health benefits. Therefore, the aim of this study was to produce powder of choke-berry extract and to assess its stability after packaging in two types of packaging of different materials and thicknesses (PP / PP MET; 0.04 mm and PET / ALU / PE; 0.07 mm) and to monitor changes in moisture content, total anthocyanin concentrations and color change of the powder during storage at storage temperatures of 4 °C, 20 °C and 37 °C for a period of 3 months. Based on the obtained results, it was concluded that both types of packaging are suit-able for storage of these powders, where their stability is very high at temperatures from 4 to 20 ° C. Higher temperatures significantly affect the degradation of anthocyanins and conse-quently the color of powders, which is especially visible after a longer storage time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:419706
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 on2022-11-16 11:31:42