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master's thesis
Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:786680
Kralj-Vrsalović, 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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Kralj Vrsalović, P. (2023). Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:786680

Kralj Vrsalović, Paula. "Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:786680

Kralj Vrsalović, Paula. "Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:786680

Kralj Vrsalović, P. (2023). 'Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:786680

Kralj Vrsalović P. Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:786680

P. Kralj Vrsalović, "Biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:786680

Metadata
TitleBiodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim funkcionalnim proizvodima na bazi jagode tijekom in vitro probave
Title (english)Bioavailability and antioxidant activity of polyphenol compounds in 3D printed functional products based on strawberry during in vitro digestion
AuthorPaula Kralj-Vrsalović
MentorDanijela Bursać Kovačević (mentor)
MentorKsenija Durgo (pomoć pri izradi, neposredni voditelj)
MentorAna Huđek Turković (pomoć pri izradi, neposredni voditelj)
MentorAnica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Durgo (predsjednik povjerenstva)
Committee memberMaja Benković (član povjerenstva)
Committee memberAna Jurinjak Tušek (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 country2023-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Povećanje svijesti potrošača o unaprjeđenju zdravlja rezultiralo je potrebom za razvojem inovativnih funkcionalnih prehrambenih proizvoda. Tehnologija 3D ispisa nudi mogućnost razvoja širokog spektra takvih proizvoda okrenutih ciljanim potrebama potrošača. U ovom istraživanju ispitana je biodostupnost i antioksidacijska aktivnost polifenolnih spojeva u 3D ispisanim proizvodima na bazi jagode tijekom in vitro probave koja se sastojala od oralne, želučane i intestinalne faze. Analiziranu su uzorci kaše jagode i 3D ispisani uzorci s pšeničnim i s kukuruznim škrobom. Sadržaj polifenola je određen Folin Ciocalteu metodom, dok je antioksidacijski kapacitet određen FRAP i DPPH metodama. Po provedenoj in vitro probavi, u uzorcima kaše jagode uočen je porast antioksidacijskog kapaciteta, dok isti učinak nije bio prisutan u 3D uzorcima. U svim uzorcima udio polifenola pozitivno utječe na antioksidacijski kapacitet. S obzirom na sadržaj polifenola i antioksidacijski kapacitet 3D ispisani proizvodi na bazi jagode ukazuju na širi potencijal 3D ispisa u razvoju inovativnih proizvoda u kategoriji funkcionalne hrane.
Abstract (english)
Increasing consumer awareness of improving health has resulted in the need to develop innovative functional food products. 3D printing technology (3DP) offers the opportunity to develop a wide range of such products to meet the targeted needs of consumers. In this study, the bioavailability and antioxidant activity of polyphenolics in 3DP strawberry-based products were tested during in vitro digestion, which consisted of oral, a gastric and intestinal phase. Samples of strawberry pulp and 3DP samples with wheat and corn starch were analyzed. The polyphenol content was determined using Folin Ciocalteu method and antioxidant capacity was determined by FRAP and DPPH assays. After in vitro digestion, an increase in antioxidant capacity was observed in pulp samples, while same effect was not present in 3DP samples. Polyphenolic content had positive effect on antioxidant capacity. Considering the polyphenolic content and antioxidant capacity, 3DP strawberry-based products show great potential for the development of innovative functional foods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:786680
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0) icon
Created on2024-06-18 08:50:40