The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)

master's thesis

• Title (croatian): Učinak tretmana blanširanja na fizikalno-kemijske parametre halofitne vrste (Salicornia ramosissima)
• Author: Katerina Bertoša
• 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: 2018-03-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Salicornia ramosissima, a halophyte plant cultivated in the portuguese region Algarve, was subjected to several hot water blanching treatments in order to preserve its quality during long-term storage. The blanching effectiveness was evaluated with the inactivation of the quality-deterioration enzyme, peroxidase (POD), which needed to retain 10% of its activity. At the same time, the heat treatment effect on colour, chlorophylls content, texture, phenolic content and antioxidant activity of the plant, was examined. Five temperatures ranging from 75 ºC - 98 ºC and different processing times (0 - 25 min) were tested to establish an optimal blanching process. The requirement to inactivate 90% of peroxidase activity was met at 85 ⁰C, 90 ⁰C and 98 ⁰C. Considering the minimal negative effects on the quality parameters and the improvements of some others, blanching at 98 ⁰C for 1 minute found to be the optimal blanching condition. The importance of the presented results could be augmented with the development of kinetic models.

Abstract (croatian)

Salicornia ramosissima, halofitna biljka uzgojena u portugalskoj regiji Algarve, podvrgnuta je različitim uvjetima blanširanja vrućom vodom kako bi se održala njezina kvaliteta tijekom skladištenja. Učinkovitost blanširanja ocijenjena je inaktivacijom enzima peroksidaze (POD), odgovornog za narušavanje kvalitete, za koji je poželjno da zadrži min. 10 % svoje aktivnosti. Istodobno je ispitan učinak toplinskog tretmana na boju, sadržaj klorofila, teksturu, sadržaj fenolnih spojeva i antioksidacijsku aktivnost biljke. Ispitano je pet temperatura u rasponu od 75 ºC - 98 ºC i različita vremena obrade (0 - 25 min) kako bi se uspostavio optimalan proces blanširanja. Zahtjev za inaktivacijom 90% aktivnosti peroksidaze bio je zadovoljen pri 85 ° C, 90 °C i 98 °C. S obzirom na minimalne negativne učinke na parametre kvalitete, ali i poboljšanje nekih, pokazalo se da 1 minuta pri 98 ° C predstavlja optimalne uvjete blanširanja. Važnost prikazanih rezultata mogla bi se povećati razvojem kinetičkih modela.

• Keywords: Salicornia ramosissima; blanching; peroxidase; physico-chemical parameters
• Keywords (croatian): Salicornia ramosissima; blanširanje; peroksidaza; fizikalno-kemijski parametri
• Language: english
• URN:NBN: urn:nbn:hr:159:612461
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-11-27 13:33:56