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master's thesis
Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:468235
Brdar, Dora
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

Brdar, D. (2022). Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:468235

Brdar, Dora. "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:468235

Brdar, Dora. "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:468235

Brdar, D. (2022). 'Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:468235

Brdar D. Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:468235

D. Brdar, "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:468235

Metadata
TitlePrimjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)
Title (english)Application of 3D printing in the production of functional products based on strawberry tree fruit (Arbutus unedo L.)
AuthorDora Brdar
MentorDanijela Bursać Kovačević (mentor)
Committee memberDubravka Novotni (predsjednik povjerenstva)
Committee memberPredrag Putnik (član povjerenstva)
Committee memberTomislav Bosiljkov (član 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 country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj aditivne tehnologije 3D tiskanja na aktivitet vode(aw), pH vrijednost, masene udjele bioaktivnih spojeva, pigmenata i antioksidacijskog kapaciteta (DPPH i FRAP) u 3D tiskanim proizvodima na bazi maginje (Arbutus unedo L.). Analiziran je utjecaj dva različita programa 3D ispisa, kao i vrsta (kukuruzni vs. pšenični) te udio dodanog škrobnog nosača (4, 6 i 8 %). Vrsta škrobnog nosača statistički je značajno utjecala na aw, pH, ukupne fenolne spojeve, hidroksicimetne kiseline, flavonole, monomerne antocijane, kondenzirane tanine, ukupne karotenoide te na antioksidacijsku aktivnost 3D ispisanih uzoraka. Niži udio škrobnog nosača (4 vs. 6 i 8 %) povoljno utječe na stabilnost analiziranih bioaktivnih spojeva, pigmenata te antioksidacijski kapacitet (DPPH). Tip programa 3D ispisa statistički je značajno utjecao na maseni udio flavonola, klorofila a i b, ukupnih karotenoida te na antioksidacijsku aktivnost (FRAP) 3D ispisanih uzoraka. Tehnologija 3D ispisa može se smatrati obećavajućom u sektoru razvoja inovativnih i funkcionalnih proizvoda na bazi maginje.
Abstract (english)
The aim of this study was to investigate the influence of additive 3D printing technology on water activity (aw), pH, mass fraction of of bioactive compounds, pigments, and antioxidant capacity (DPPH and FRAP) in strawberry tree fruit (Arbutus unedo L.) based 3D printed products. The influence of two different 3D printing programs as well as the type (corn vs. wheat) and the percentage of added starch carrier (4, 6 and 8%) were analyzed. The type of starch carrier had a statistically significant effect on aw, pH, total phenolic compounds, hydroxycinnamic acids, flavonols, monomeric anthocyanins, condensed tannins, total carotenoids, and on the antioxidant activity of the 3D-printed samples. The lower percentage of starch carrier (4 vs. 6 and 8%) has a positive effect on the stability of the analyzed bioactive compounds, pigments and antioxidant capacity (DPPH). The type of 3D printing program had a statistically significant effect on the mass fraction of flavonols, chlorophyll a and b, total carotenoids and on the antioxidant activity (FRAP) of the 3D printed samples. 3D printing technology can be considered as promising in the field of development of innovative and functional strawberry tree fruit-based products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:468235
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-03-02 09:27:20