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professional thesis
Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:343048
Nosić, Mario
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nosić, M. (2021). Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:343048

Nosić, Mario. "Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:343048

Nosić, Mario. "Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:343048

Nosić, M. (2021). 'Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:343048

Nosić M. Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:343048

M. Nosić, "Vlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:343048

Metadata
TitleVlakna jabuke kao nositelji fenolnih i hlapljivih komponenata soka kupine
Title (english)Apple fibers as delivery systems of phenolic and volatile compounds of blackberry juice
AuthorMario Nosić
MentorMirela Kopjar (mentor)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2021-04-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U radu je ispitivana mogućnost primjene vlakana jabuke kao nositelja fenolnih i hlapljivih komponenti soka kupine. Prilikom pripreme kompleksa, udio vlakna se je mijenjao (1 %, 2 %, 4 %, 6 %, 8 % i 10 %) dok je udio soka kupine bio konstantan. Na dobivenim kompleksima određeni su fenoli, antocijani, antioksidacijska aktivnost, parametri boje, hlapljive kompnente te su snimljeni IR spektri. S povećanjem udjela vlakna jabuke došlo je do smanjenja adsorpcije fenolnih komponenata a isti trend je utvrđen za vrijednosti antioksidacijske aktivnosti. Udio ukupnih terpena se je smanjivao a udio ukupnih karbonilnih spojeva povećavao s povećanjem udjela vlakna. Ujedno je ispitivan utjecaj dodatka disaharida prilikom kompleksiranja vlakana i soka kupine na adsorpciju fenolnih i hlapljivih komponenti. Korišteni su saharoza i trehaloza u omjeru vlakna:disaharid 1:0,5, 1:1 i 1:2. Adsorpcija ukupnih fenola na vlakna se je smanjila dodatkom disaharida u odnosu na vlakna bez dodatka disaharida. Pozitivan utjecaj dodatka disaharida utvrđen je za hlapljive komponente s time da je trehaloza imala veći učinak u odnosu na saharozu. Na temelju rezultata ovog istraživanja dokazano je da se vlakna jabuke mogu koristiti kao nositelji fenolnih i hlapljivih komponenti soka kupine te da se tako dobiveni kompleksi mogu koristiti kao dodatci hrani.
Abstract (english)
The aim of this work was to explore possibility of application of apple fibres as delivery systems of phenolics and volatile compounds of blackberry juice. Throughout preparation of complexes, amount of fibres varied (1%, 2%, 4%, 6%, 8% and 10%) and amount of blackberry juice was constant. Obtained complexes were evaluated for phenolics, anthocyanins, antioxidant activity, colour parameters and amount of volatiles. IR spectra were recorded as well. With the increase of apple fibres decrease of phenolic compounds was observed and antioxidant activity values followed the same trend. Total amount of terpenes decreased while total amount of carbonyls increased with the increase of amount of apple fibres during complexation. In addition, investigation of the effect of disaccharides throughout complexation of fibres and blackberry juice on adsorption of phenolics and volatiles was conducted. Sucrose and trehalose were used in ratio fibre:disaccharide 1:0.5, 1:1 and 1:2. Adsorption of total phenolics decreased with the addition of disaccharides in comparison to fibre without disaccharides. Positive effect of disaccharides were recorded for volatiles with trehalose having higher positive effect than sucrose. Results of this research showed that apple fibres can be used as delivery systems of phenolics and volatiles of blackberry juice and obtained complexes can be used as food additives.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:343048
ProjectNumber: PZS-2019-02-1595
Title: Vlakna i proteini kao osnova za razvoj novih bioaktivnih dodataka hrani
Acronym: NovelBioactives
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Program Znanstvena suradnja
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica nutricionizma (sveučilišni/a specijalist/specijalistica nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-04-20 11:29:14