prikaz prve stranice dokumenta Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja
  Download
PDF 2.44 MB
master's thesis
Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:856946
Jambrović, Maja
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

Jambrović, M. (2023). Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:856946

Jambrović, Maja. "Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:856946

Jambrović, Maja. "Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:856946

Jambrović, M. (2023). 'Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:856946

Jambrović M. Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:856946

M. Jambrović, "Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:856946

Metadata
TitleUtjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja
Title (english)The influence of hurdle technology on the stability of polyphenol compounds in strawberry juices during storage
AuthorMaja Jambrović
MentorDanijela Bursać Kovačević (mentor)
MentorAnica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
MentorVišnja Stulić (pomoć pri izradi, neposredni voditelj)
Committee memberKsenija Durgo (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 country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati utjecaj tehnologije preprekama u kombinaciji pulsirajućeg električnog polja (PEF) i ultrazvuka visoke snage (HPU), ovisno o redoslijedu primjene, kao i trajanju obrade, na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja 7 dana/4 °C. Sokovi su podvrgnuti kombinaciji tretmana PEF (30 kV cm⁻¹, 100 Hz; 1,5 - 4,5 min) i HPU (amplituda 25 %, puls 50 %; 2,5 - 7,5 min). Slijed primjenjenih tehnologija značajno utječe na stabilnost polifenolnih spojeva te je HPU+PEF slijed bolji odabir u usporedbi s PEF+HPU. Također, slijed tehnologija HPU+PEF pogodovao je boljoj stabilnosti polifenolnih spojeva u 0. danu skladištenja u odnosu na PEF+HPU. Kraće trajanje tretmana obiju tehnologija, neovisno o slijedu primjene, pozitivno je utjecao na veću stabilnost ukupnih fenola. U zaključku, tehnologija preprekama u odabiru PEF i HPU tehnologija pri optimalnim uvjetima je pokazala obećavajuće rezultate u području primjene održive prerade funkcionalnih sokova od jagode.
Abstract (english)
The aim of this work was to investigate the influence of hurdle technology in combination of pulsed electric field (PEF) and high-power ultrasound (HPU), depending on order of application and duration on stability of polyphenols in strawberry juices during storage for 7 days/4 °C. Juices were subjected to PEF (30 kV cm⁻¹, 100 Hz; 1.5-4.5 min) and HPU (amplitude 25 %, pulse 50 %; 2.5-7.5 min). The sequence of technologies has significant impact on stability of polyphenols, and HPU+PEF is the better choice compared to PEF+HPU. Moreover, HPU+PEF favored a better stability of polyphenols at 0th day of storage compared to PEF+HPU. The shorter treatment time of both technologies, regardless of sequence of application, had positive effect on higher stability of total phenols. In conclusion, when PEF and HPU technologies were selected under optimal conditions, the hurdle technology showed promising results in the application field of sustainable processing of functional strawberry juices.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:856946
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 on2024-07-03 11:50:19