prikaz prve stranice dokumenta Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima
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master's thesis
Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:219963
Jug, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jug, N. (2012). Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:219963

Jug, Nikolina. "Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:219963

Jug, Nikolina. "Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:219963

Jug, N. (2012). 'Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:219963

Jug N. Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:219963

N. Jug, "Utjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:219963

Metadata
TitleUtjecaj vrste pakiranja i temperature skladištenja na sadržaj polifenolnih spojeva i organskih kiselina u voćnim sokovima
Title (english)Influence of packaging materials and storage temperature on the polyphenolic compound and organic acid content in fruit juices
AuthorNikolina Jug
MentorLidija Jakobek (mentor)
Committee memberMarijan Šeruga
Committee memberLidija Jakobek
Committee memberIvica Strelec
Committee memberMirna Habuda-Stanić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2012-02-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitivan je utjecaj vrste pakiranja (staklene ili višeslojne ambalaže) i temperature skladištenja (sobna temperatura ili temperatura hladnjaka) na određene pokazatelje kvalitete voćnih sokova. U periodu od 50 dana kvaliteta voćnih sokova je praćena određivanjem količine ukupnih antocijanina, ukupnih polifenola, jabučne, limunske, vinske i askorbinske kiseline. Rezultati su pokazali da je tijekom skladištenja došlo do promjene količine antocijanina u voćnim sokovima, a pad je bio izraženiji kod sokova skladištenih na sobnoj temperaturi. Vrsta pakiranja vjerojatno nije imala veći utjecaj na očuvanje antocijanina. Sadržaj ukupnih polifenola, jabučne i limunske kiseline nije se bitno promijenio. Došlo je i do promjene količine askorbinske kiseline (vitamina C). Askorbinska kiselina bolje je očuvana u sokovima skladištenim u staklenu ambalažu u usporedbi s višeslojnim pakiranjem dok temperatura nije imala veći utjecaj na očuvanje askorbinske kiseline. Rezultati ovog rada pokazuju da se kvaliteta voćnih sokova s obzirom na količinu polifenolnih spojeva, vitamina C te ostalih ispitivanih organskih kiselina može bolje očuvati pakiranjem voćnih sokova u staklenu ambalažu i skladištenjem na nižim temperaturama (temperature hladnjaka) prije konzumacije.
Abstract (english)
In this work, the influence of packaging material (glass or multilayer package) and storage temperature (room temperature or refrigerator temperature) on certain quality indicators of fruit juices was studied. The fruit juice quality was monitored during the period of 50 days by determining the amount of total anthocyanins, total polyphenols, malic, citric, tartaric and ascorbic acid. Results indicated the decrease of the anthocyanin content in fruit juices during storage, and the decrease was higher in juices stored at the room temperature. The packaging material probably didn’t have a big influence on the anthocyanin preservation. The amount of total polyphenols, malic and citric acid didn’t change significantly. The change in the ascorbic acid content (vitamin C) was observed. Ascorbic acid was better preserved in juices stored in glass bottles compared with those stored in the multilayer package. The storage temperature did not show greater influence on the ascorbic acid preservation. The results of this study showed that the fruit juice quality, based on the amount of polyphenolic compounds, vitamin C and other organic acids tested, can be better preserved by packaging in the glass package and storing at lower temperature (refrigerator temperature) before consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:219963
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 14:49:06