Stabilnost i usporedba prirodnih i umjetnih boja u tvrdim bombonima

master's thesis

• Title (english): Stability and comparison of natural food colours and syntetic colours in hard candies
• Author: Mihaela Zlodi
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2007-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu se prati stabilnost pet prirodnih bojila koja se sve više koriste zbog svojih antioksidativnih svojstava: kurkumin (E 100), košinel (E 120), karmin (E 120), antocijani (E 163) i bakar klorofilin (E 141) kroz UV-Vis spektrofotometriju u tvdim punjenim bombonima (jedna od najbržih analitičkih metoda koje se koriste za praćenje stabilnosti uzoraka). Vršila se i usporedba sa umjetnim bojilima.. Kurkumin ima dobru stabilnost u uzorku čiste boje, ali je nestabilan u uzorku bombona. Košinel, karmin i bakar klorofilin imaju dobru stabilnost i u uzorku čiste boje i u uzorku bombona, dok su antocijani jako nestabilni. Nakon 10 dana stajanja dobru stabilnost ima samo bakar klorofilin. Različite koncentracije dodanog bojila utječu na antocijane i bakreni klorofil, a pH ovisni su samo antocijani. Nedostatak prirodnih bojila je nestabilnost u odnosu na umjetna bojila pa ih ih je teško primijeniti u tehnološkim procesima.

Abstract (english)

The aim of this study was comparison of five natural colours which are used in food industry because of their antioxidant activities: curcumin (E 100), cochineal (E 120), carmine (E 120), anthocyanins (E 163) and copper-chlorophyllin (E141) through UV-Vis spectroscopy (one of the fastest methods which is used to analyse stability of samples) in hard filled candies with syntetic colours. Curcumin has good stability in samples of pure natural colours but is unstabile in samples of colour in candies. Cochineal, carmine and copper chlorophyllin have good stability in samples of colour in candies and in pure colour sample, while anthocyanins are unstabile. After ten days only copper chlorophyllin has good stability. Different concentration of added colours influence stability only of anthocyanins and copper clorophyllin, while pH value dependent is stability of anthocyanins. Natural colours are unstabile in comparison with syntetic colours and they represent a problem in usage in technological processes.

• Keywords: Prirodne boje; bomboni; UV-Vis spektrofotometrija; stabilnost; antioksidansi
• Keywords (english): natural colours; hard candies; UV-Vis spectroscopy; stability; antioxidants
• Language: croatian
• URN:NBN: urn:nbn:hr:159:796309
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 09:01:48