Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja

undergraduate thesis

• Title (english): Effect of way of cooling and atmosphere composition on the antioxidant capacity of packed raspberries during storage
• Author: Marija Kordić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology; Engineering

Abstract

Cilj istraživanja bio je odrediti utjecaj načina hlađenja te sastava atmosfere tijekom
sedam dana skladištenja pri tri temperature na antioksidacijski kapacitet ploda maline.
Ispitivan je način hlađenja vakuumom i konvencionalno hlađenje u hladnjaku. Skladištenje se
provodilo na tri temperature: 1 °C, 5 °C i 10 °C, nakon čega su uzorci zapakirani u vrećice s
normalnom atmosferom i modificiranom atmosferom, te čuvani na istim temperaturama i
analizirani prvi, četvrti i sedmi dan. Antioksidacijski kapacitet određen je DPPH metodom.
Rezultati su pokazali kako modificirana atmosfera pozitivno utječe na očuvanje
antioksidacijskog kapaciteta. Viši antioksidacijski kapacitet pokazuju maline čuvane na 5 ° C i 10 ° C nego na 0 ° C.

Abstract (english)

The aim of this study was to determine the effect of way of cooling and
composition of the atmosphe on the antioxidant capacity of raspberry during seven days of
storage. Vacuum cooling and normal cooling in the refrigerator was used. Cooling is carried
out at three temperatures: 1 °C, 5 °C and 10 °C, after which the samples were packed in bags
with ambient atmosphere and MAP, and stored and analyzed in the first, fourth and seventh
day. Antioxidant capacity was determined by DPPH method. The results showed that the
modified atmosphere has a positive effect on the preservation of antioxidant capacity. The
higher antioxidant capacity showed raspberry stored at 5 ° C and 10 ° C than at 0 ° C.The aim of this study was to determine the effect of way of cooling and
composition of the atmosphe on the antioxidant capacity of raspberry during seven days of
storage. Vacuum cooling and normal cooling in the refrigerator was used. Cooling is carried
out at three temperatures: 1 °C, 5 °C and 10 °C, after which the samples were packed in bags
with ambient atmosphere and MAP, and stored and analyzed in the first, fourth and seventh
day. Antioxidant capacity was determined by DPPH method. The results showed that the
modified atmosphere has a positive effect on the preservation of antioxidant capacity. The
higher antioxidant capacity showed raspberry stored at 5 ° C and 10 ° C than at 0 ° C.

• Keywords: maline; skladištenje; hlađenje; modificirana atmosfera; antioksidacijski kapacitet; DPPH
• Keywords (english): raspberries; storage; cooling; modified atmosphere; antioxidant capacity; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:821714
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2015-12-14 10:26:56