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master's thesis
Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:424496
Švaljek, Silvija Lea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Švaljek, S. L. (2023). Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:424496

Švaljek, Silvija Lea. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:424496

Švaljek, Silvija Lea. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:424496

Švaljek, S. L. (2023). 'Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:424496

Švaljek SL. Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:424496

S. L. Švaljek, "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:424496

Metadata
TitleRazvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola
Title (english)Development of functional tomato-based products with the addition of cannabidiol
AuthorSilvija Lea Švaljek
MentorAnet Režek Jambrak (mentor)
MentorJosipa Dukić (pomoć pri izradi, neposredni voditelj)
Committee memberSven Karlović (član povjerenstva)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
Committee memberJasenka Gajdoš Kljusurić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U homogenizirane uzorke soka i sosa rajčice dodan je kanabidiol (CBD). Uzorci su tretirani ultrazvukom visokog intenziteta (amplituda 75 % i 100 %), toplinskim tretmanom (60 °C, 3 min) te hot break tretmanom (85 °C, 3 minute). Određivani su fizikalni parametri, koncentracija ukupnih polifenola, antioksidacijska aktivnost te koncentracije biljnih pigmenata. Uzorci su analizirani na dan pripreme te nakon 7 dana skladištenja na temperaturi od 4 °C te je analizirana mikrobiološka stabilnost. Ultrazvučnim tretmanom postignuto je najveće povećanje ukupnih polifenola (111,5 %), antioksidacijske aktivnosti (179 %) te koncentracije likopena (70 %) u sosu rajčice s dodatkom CBD-a, dok u uzorku soka rajčice s dodatkom CBD-a pokazuje najveće povećanje koncentracije svih biljnih pigmenata (likopen 233,8 %, klorofil a 83,1 %, klorofil b 96,5 %). Tretman ultrazvukom reducira broj aerobnih mezofilnih bakterija. Niti u jednom uzorku nisu pronađene patogene bakterije Escherichia coli i Bacillus coagulans iznad granične vrijednosti te su dobiveni proizvodi zdravstveno ispravni.
Abstract (english)
In homogenized tomato sauce and juice samples cannabidiol (CBD) was added. Samples were treated with high power ultrasound (amplitudes 75 % and 100 %), thermal (60 °C, 3 min) and hot break treatment (85 °C, 3 min). Physical parameters, total phenolic content, antioxidant activity and plant pigments concentrations were analyzed. Samples were analyzed on the preparation day and after 7 days of storage at 4 °C. Microbiological stability was analyzed too. Ultrasound treatment of sauce (with addition of CBD) resulted in the highest total phenolic content (111.5 %), antioxidant activity (179 %) and lycopene (70 %) increase. Ultrasound treatment in juice sauce (with addition of CBD) resulted in the highest plant pigments concentration increase (lycopene 233.8 %, chlorophyll a 83.1 %, chlorophyll b 96.5 %). Ultrasound treatment also reduces the number of aerobic mesophilic bacteria. No pathogenic bacteria such as Escherichia coli or Bacillus coagulans were found above the limit value, so the products are safe to consume.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:424496
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 on2024-07-01 11:40:32