Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja

master's thesis

• Title (english): The effect of high pressure processing on polyphenols of smoothies during storage
• Author: Lidija Salkić
• Mentor: Danijela Bursać Kovačević (mentor)
• Committee member: Tomislav Bosiljkov (predsjednik povjerenstva)
• 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: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio ispitati utjecaj visokog hidrostatskog tlaka (VHT) na polifenolne spojeve (ukupne hidroksicimetne kiseline, ukupne flavonoide i ukupne flavonole) u smoothie-sokovima pripremljenim od sokova jabuke, mrkve i aronije, kaše indijanske banane te bademovog mlijeka tijekom 21 dana skladištenja pri 4 ℃. Smoothie-sokovi su obrađeni VHT-om na sobnoj temperaturi pri tlakovima 350 i 450 MPa uz vrijeme tretiranja 5 i 15 min. Smoothie-sokovi su također obrađeni pasterizacijom (85 °C/7 minuta), dok je kontrolni uzorak predstavljao netretirani smoothie-sok. Unatoč tome što je pasterizacija rezultirala višim udjelima ukupnih flavonoida te nižim udjelima ukupnih hidroksicimetnih kiselina i flavonola u usporedbi s kontrolnim uzorcima, VHT uzorci su generalno pokazali veću stabilnost svih spojeva tijekom skladištenja u usporedbi s pasteriziranim uzorcima. Rezultati ovog istraživanja su pokazali kako je VHT obrada perspektivna netermalna tehnologija obrade smoothie-sokova, pri čemu se tretman pri 450 MPa kroz 5 minuta pokazao najučinkovitijim za očuvanje istraživanih polifenolnih spojeva kroz period skladištenja od 21 dan.

Abstract (english)

The aim of this study was to examine the effect of high hydrostatic pressure processing (HHPP) on polyphenols (total hydroxycinnamic acids, total flavonoids and total flavonols) of smoothies prepared from apple, carrot and chokeberry juice, paw-paw puree and almond milk during 21 days of storage at 4 ℃. HHPP was carried out at room temperature under a pressure of 350 and 450 MPa during 5- and 15-min. Smoothies were also pasteurized (85 °C/7 minutes), while the control samples were untreated smoothies. Although pasteurization resulted in higher proportions of total flavonoids and lower proportions of total hydroxycinnamic acids and flavonols compared to control samples, HHPP samples generally showed greater stability of all polyphenols during storage compared to pasteurized samples. The results of this study revealed that HHPP treatment is a promising non-thermal processing technology suitable for smoothie treatment, whereas processing conditions at 450 MPa/5 minutes proved to be the most effective for preserving polyphenolic compounds through a 21-day storage period.

• Keywords: visoki hidrostatski tlak; smoothie-sok; pasterizacija; polifenoli; skladištenje
• Keywords (english): high hydrostatic pressure processing; smoothie; pasteurization; polyphenols; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:158318
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-13 12:06:59