prikaz prve stranice dokumenta Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja
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master's thesis
Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:408919
Vladić, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Vladić, M. (2012). Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:408919

Vladić, Marija. "Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:408919

Vladić, Marija. "Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:408919

Vladić, M. (2012). 'Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:408919

Vladić M. Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:408919

M. Vladić, "Utjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:408919

Metadata
TitleUtjecaj sonifikacije voćnog nektara brusnice na udio antocijana i stupanj neenzimskog posmeđivanja
Title (english)Effect of cranberry nectar sonification on anthocyanins content and degree of nonenzymatic browning
AuthorMarija Vladić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi djelovanje ultrazvuka visoke snage, (amplitude i vremena tretiranja) na udio antocijana i stupanj neenzimskog posmeđivanja. Uzorci voćnog nektra brusnice su tretirani ultrazvukom visoke snage pri 100%, 75% i 50% amplitude i vremenima obrade 3, 6, i 9 minuta. Eksperiment je dizajniran putem potpunog faktorijalnog plana, a rezultati su obrađeni metodom odzivne površine (RSM), te je proces ultrazvučne obrade optimiran. HPLC metodom identificirani su antocijani: cijanidin-3-glukozilrutinozid, cijanidin-3-glukozid, cijanidin-3-rutinozid i cijanidin-3-soforozid. Boja netretiranog soka je bila najtamnija i sa najvećim udjelom crvene i žute boje. Stupanj neenzimskog posmeđivanja je najizraženiji kod uzorka tretiranog 9 minuta pri 100% amplitude. Koncentracija ukupnih antocijana je određivana spektrofotometrijski te je najmanja kod netretiranog uzorka uz iznimku jednog uzorka, a slični rezultati su dobiveni i za ukupne fenole. Ovim istraživanjem je utvrđeno da ni na jedan ispitivani parametar svih uzoraka vrijeme obrade i amlituda te njihovo međudjelovanje nisu imali statistički značajan utjecaj.
Abstract (english)
The object of this paper is to determine the effect of power ultrasound (amplitude and treatment time) on anthocyanins and the degree of nonenzymatic browning. Cranberry nectar samples were treated with power ultrasound at 100%, 75% and 50% amplitude and with treatment time 3,6 and 9 minutes. Anthocyanins compounds: cyanidin-3glucosylrutinoside, cyanidin-3-glucoside, cyanidin-3-rutinoside and cyanidin-3-sophoriside were identified with HPLC. Color of the untreated sample was the darkest and with the highest levels of redness and yellowness. The sample treated for 9 minutes and at 100% amplitude had the highest degree of nonenzymatic browning. Total anthocyanins compounds were determinated spectrophotometrically (at 520 nm) and the lowest concentration had the untreated sample with an exeption of one sample and also similar results were obtained for total phenolic compounds. With thise research it was determined that treatment time, amplitude and their interactions did not have statisticlly important effect on any of the parameters in all the samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:408919
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-05-08 11:42:43