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master's thesis
Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:713796
Žigolić, Adrijana
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

Žigolić, A. (2023). Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:713796

Žigolić, Adrijana. "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:713796

Žigolić, Adrijana. "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:713796

Žigolić, A. (2023). 'Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:713796

Žigolić A. Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:713796

A. Žigolić, "Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:713796

Metadata
TitlePrimjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)
Title (english)Application of 3D printing in the production of functional products based on strawberry (Fragaria x ananassa Duch.)
AuthorAdrijana Žigolić
MentorDanijela Bursać Kovačević (mentor)
MentorAnica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
MentorPredrag Putnik (pomoć pri izradi, neposredni voditelj)
Committee memberTomislav Bosiljkov (predsjednik povjerenstva)
Committee memberPredrag Putnik (član povjerenstva)
Committee memberTamara Jurina (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 country2023-02-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati mogućnost primjene 3D ispisa u proizvodnji funkcionalnog proizvoda na bazi jagode (Fragaria x ananassa Duch.). Istraživanje je provedeno ispitujući utjecaj dva različita programa ispisa temeljenih na ekstruziji, uz primjenu dva različita škrobna hidrokoloida (kukuruzni vs. pšenični) u različitim udjelima (10, 15 i 20 %, w/w) na stabilnost bioaktivnih spojeva (ukupni fenoli, hidroksicimetne kiseline, flavonoli, ukupni flavonoidi, antocijani i kondenzirani tanini) i antioksidacijski kapacitet (DPPH i FRAP). Također, određeni su i pH vrijednost te aktivitet vode u svim ispitivanim uzorcima. Vrsta škroba imala je statistički značajan utjecaj na pH i aw vrijednosti, sve određivane bioaktivne spojeve i antioksidacijski kapacitet analiziranih 3D proizvoda. Udio škroba i tip programa ispisa također značajno utječu na većinu određivanih spojeva, a za očuvanje bioaktivnog profila i antioksidacijskog kapaciteta 3D tiskanog proizvoda najboljim se pokazao udio škroba od 15% i uporaba programa 2 za ispis. 3D ispis može se smatrati tehnologijom visokog potencijala za razvoj inovativnih i individualnih funkcionalnih proizvoda.
Abstract (english)
The aim of this study was to investigate the possibility of using 3D printing (3DP) in the production of functional product based on strawberries (Fragaria x ananassa Duch.) . The influence of two different extrusion-based printing programs with the application of two different starch hidrocolloids (corn vs. wheat) in different proportions (10 %, 15 % and 20 %, w/w) on the stability of bioactive compounds (total phenols, hidroximetallic acids, flavonols, total flavonoids, monomeric antocians, condensed tannins) and antioxidant capacity (DPPH and FRAP) was investigated. In addition, pH and water activity (aw) were determined for all samples tested. The type of starch had statistically significant effect on pH and aw values, all determined bioactive compounds, and antioxidant capacity of the 3DP products tested. The starch content and the type of printing program also had a significant effect on the majority of the components studied. For the preservation of the bioactive profile and antioxidant capacity of the 3DP product, a starch content of 15 % and printing program 2 were found to be the most suitable. 3D printing can be considered as a technology with high potential for the development of innovative and customized functional products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:713796
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 on2024-05-17 09:38:32