prikaz prve stranice dokumenta Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa
  Download
PDF 2.59 MB
doctoral thesis
Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:747519
Krezić, Josipa
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

Krezić, J. (2024). Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:747519

Krezić, Josipa. "Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:747519

Krezić, Josipa. "Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:747519

Krezić, J. (2024). 'Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:747519

Krezić J. Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:747519

J. Krezić, "Adsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:747519

Metadata
TitleAdsorpcija fenolnih i hlapljivih komponenata sokova višnje i maline na celulozu te stabilnost formuliranih kompleksa
Title (english)Adsorption of phenolic and volatiles of cherry and raspberry juices on cellulose and stability of formulated complexes
AuthorJosipa Krezić
MentorMirela Kopjar (mentor)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberMarko Jukić (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 country2024-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Liofilizirani kompleksi celuloza/malina i celuloza/višnja pripremljeni su kompleksiranjem (15 ili 60 minuta) celuloze i soka maline odnosno soka višnje. Udio celuloze je varirao (2,5%, 5%, 7,5% i 10%) dok je količina sokova maline odnosno višnje bila konstantna. Pripremljenim kompleksima određen je udio adsorbiranih fenola, antocijana, proantocijanidina i hlapljivih komponenata, te antioksidacijska aktivnost, parametri boje i strukturne promjene na celulozi nakon adsorpcije komponenata sokova. Ispitana je i stabilnost kompleksa nakon 12 mjeseci skladištenja pri sobnoj temperaturi. Rezultatima je utvrđeno da je najveći udio ukupnih fenola, antocijana i proantocijanidina adsorbiran na kompleksima s najmanjim udjelom celuloze (2,5 %) i s kraćim vremenom kompleksiranja (15 minuta) bez obzira na vrstu soka. Ujedno su i navedeni kompleksi imali i najveći antioksidacijski potencijal. S povećanjem količine celuloze utvrđeno je smanjenje adsorpcije fenola. Hlapljivi spojevi karakteristični za aromu maline i aromu višnje zadržani su u formuliranim kompleksima ali su se kompleksi razlikovali po aromatskom profilu od sokova. Adsorpcija komponenata sokova na celulozu potvrđena je i snimanjem IR spektra. Tijekom skladištenja došlo je do promjene definiranih parametara, te je utvrđeno da su kompleksi celuloza/malina bili stabilniji u pogledu fenolnih komponenti. Rezultati ovog istraživanja potvrđuju mogućnost primjene celuloze kao nositelja fenolnih i hlapljivih komponenti maline odnosno višnje, posebice kada se za formuliranje kompleksa celuloza koristi u manjim količinama.
Abstract (english)
Freeze-dried cellulose/raspberry and cellulose/tart cherry complexes were prepared by complexing (15 or 60 minutes) cellulose and raspberry or tart cherry juice. The proportion of cellulose varied (2.5%, 5%, 7.5% and 10%), while the amount of raspberry and cherry juice was constant. The amount of adsorbed phenols, anthocyanins, proanthocyanidins and volatile components, as well as antioxidant activity, color parameters and structural changes on the cellulose after adsorption of juice components were determined on the prepared complexes. The stability of the complex after 12 months of storage at room temperature was also tested. The results showed that the highest amount of total phenols, anthocyanins and proanthocyanidins was adsorbed on the complexes with the lowest cellulose content (2.5%) and with a shorter complexation time (15 minutes), regardless of the type of juice. At the same time, the mentioned complexes also had the highest antioxidant potential. As the amount of cellulose increased, the adsorption of phenol decreased. Volatile compounds characteristic for raspberry and tart cherry flavour were retained in the formulated complexes, but the complexes differed in their flavour profile from the juices. The adsorption of juice components on cellulose was also confirmed by recording the IR spectrum. During storage, there was a change in defined parameters, and it was determined that cellulose/raspberry complexes were more stable in terms of phenolic components. The results of this research confirmed the possibility of using cellulose as a carrier of phenolic and volatile components of raspberry or tart cherry, especially when cellulose is used in lower quantities for formulation of complexes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:747519
Promotion2024
ProjectNumber: PZS-2019-02-1595
Title: Vlakna i proteini kao osnova za razvoj novih bioaktivnih dodataka hrani
Title: Fibers and proteins as building blocks for development of novel bioactive food ingredients
Acronym: NovelBioactives
Leader: Mirela Kopjar
Jurisdiction: eu
Funder: Europska komisija
Study programmeTitle: FOOD TECHNOLOGY AND NUTRITION
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor znanosti (dr. sc.) iz znanstvenog područja Biotehničkih znanosti, znanstvenog polja Prehrambena tehnologija (doktor znanosti (dr. sc.) iz znanstvenog područja Biotehničkih znanosti, znanstvenog polja Prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1580209001
Type of resourceText
Extent129 str: ilustr., graf. prikazi
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Public noteČlan povjerenstva za obranu: prof. dr. sc. Josip Šimunović, North Carolina State University (SAD)
Created on2024-09-06 11:33:11