Utjecaj hladne plazme na ekstrakciju antocijana soka aronije

undergraduate thesis

• Title (english): Influence of cold atmospheric pressure gas phase plasma on anthocyanins extraction in aronia juice
• Author: Tena Habjanec
• Mentor: Verica Dragović Uzelac (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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj hladne plazme i pasterizacije na koncentraciju antocijana soka aronije usporedno sa koncentracijom antocijana u svježem soku. Istraživanje je provedeno na uzorcima svježeg, pasteriziranog i sokovima aronije tretiranim hladnom plazmom koja se provodi u različitim volumenima (3 i 5 mL) te pri različitom vremenu tretiranja (3, 5 i 7 min). U svim uzorcima određen je ukupni maseni udio antocijana primjenom pH diferencijalne metode. Najveći maseni udio antocijana imao je svježi sok, a nakon toga po udjelu antocijana slijedi pasterizirani sok. Hladna plazma je utjecala na smanjenje udjela antocijana. Smanjenje udjela antocijana ovisilo je o volumenu i vremenu tretiranja soka hladnom plazmom. Najveći maseni udio antocijana kod soka tretiranog plazmom sadržavao je sok tretiran u vremenu od 3 minute i volumenu 5 mL. Dok je najveći pad u udjelu antocijana u odnosu na svježi i pasterizirani sok imao uzorak tretiran u vremenu od 5 minuta i volumenu od 3 mL.

Abstract (english)

Purpose of this thesis was to determine influence of cold atmospheric pressure gas phase plasma and pasteurization on concentration of anthocyanins in aronia juice compared to fresh juice. Research was conducted on samples of fresh, pasteurized and cold atmospheric pressure gas phase plasma treated aronia juice. Juice was treated in different volumes (3 and 5 mL) and during different time (3, 5 and 7 min). Total mass fraction in all samples was determined using pH diferential method. Highest mass fraction of anthocyanins was in fresh juice than in pasteurized juice. Cold atmospheric pressure gas phase plasma caused anthocyanins reduction. Reduction depended on volume and time of cold atmospheric pressure gas phase plasma treatment. Highest mass fraction was determined in juice which was treated during 3 min and volume of 5 mL. Highest reduction compared to fresh and pasteurized juice was in juice that was treated during 5 min and volume of 3 mL.

• Keywords: aronija; antocijani; ekstrakcija; hladna plazma
• Keywords (english): aronia; anthocyanins; extraction; cold atmospheric pressure gas phase plasma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:587264
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-26 10:34:52