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master's thesis
Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:470460
Heric, Lea
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

Heric, L. (2023). Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:470460

Heric, Lea. "Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:470460

Heric, Lea. "Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:470460

Heric, L. (2023). 'Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:470460

Heric L. Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:470460

L. Heric, "Adsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:470460

Metadata
TitleAdsorpcija polifenola soka aronije na proteine smeđe riže: Utjecaj koncentracije polifenola
Title (english)Adsorption of Chokeberry Phenolics on Brown Rice Proteins: Influence of Concentration of Polyphenols
AuthorLea Heric
MentorMirela Kopjar (mentor)
MentorIndira Kosović (pomoć pri izradi, neposredni voditelj)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (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 country2023-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je adsorpcija polifenola iz soka aronije na proteine smeđe riže koji su u postupku mikroenkapsulacije služili kao nosači. Količina proteina riže bila je konstantna, a mijenjala se je koncentracija polifenola u soku aronije. Pripremljenim kompleksima određen je udio adsorbiranih polifenola, proantocijanidina i antocijana. Određena je i antioksidacijska aktivnost pomoću DPPH, ABTS, FRAP i CUPRAC metode, parametri boje dobivenih kompleksa, te nastale strukturne promjene na proteinima riže pomoću IR spektra. Najveći udio adsorbiranih polifenola, proantocijanidina i antocijana, ali i pojedinačnih polifenola utvrđen je u uzorku RP/A (uzorak pripremljen sa sokom s najvećim udjelom polifenola), dok je najmanji udio bio kod uzorka RP/A 1:4 (uzorak pripremljen sa sokom s najmanjim udjelom polifenola). Adsorpcija (odnosno adsorpcijski kapacitet) polifenola bila je najveća kod uzoraka pripremljenih sa sokom s manjim početnim udjelom polifenola. Adsorpcijom polifenolnih komponenti iz soka aronije na proteine riže utvrđena je značajna promjena boje. FTIR-ATR analizom uočene su strukturne promjene na kompleksima u odnosu na čisti protein smeđe riže zbog vezanja komponenata iz aronije.
Abstract (english)
The adsorption of polyphenols from chokeberry juice on brown rice proteins, which served as carriers in the microencapsulation process, was carried out. The amount of rice protein was constant, while the concentration of polyphenols in juice changed. The content of adsorbed polyphenols, proanthocyanidins and anthocyanins was determined on the prepared complexes. Antioxidant activity was determined using DPPH, ABTS, FRAP and CUPRAC methods, the color parameters of the obtained complexes and structural changes in rice proteins were determined using IR spectra. The highest proportion of adsorbed polyphenols, proanthocyanidins and anthocyanins, as well as individual polyphenols, was determined in the RP/A sample (sample prepared with the highest initial concentration of polyphenols), while the lowest proportion was in the RP/A 1:4 sample (the sample prepared with the lowest concentration of polyphenols). Adsorption (i.e. adsorption capacity) of polyphenols was highest in samples prepared with juice with a lower initial concentration of polyphenols. Adsorption of polyphenolic components from chokeberry juice onto rice proteins revealed a significant colour change. FTIR-ATR analysis showed structural changes in the complexes compared to the pure protein of brown rice due to the binding of chokeberry components.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:470460
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-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-07-25 07:12:48