Optimiranje postupka proizvodnje sireva od kravljeg mlijeka s dodatkom ekstrakta lista masline (Olea europaea L.)

master's thesis

• Title (english): Optimising the production of cow's milk cheese with the addition of olive leaf extract (Olea europaea L.)
• Author: Lucija Vranković
• Mentor: Irena Barukčić Jurina (mentor)
• Committee member: Katarina Lisak Jakopović (predsjednik povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2022-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zahvaljujući bogatom fenolnom sastavu, ekstrakt lista masline posjeduje brojne pozitivne učinke na ljudsko zdravlje zbog čega se potencijalno može koristiti za obogaćivanje različitih prehrambenih proizvoda. Cilj ovog rada bio je ispitati koja metoda proizvodnje sira i koji trenutak dodatka ekstrakta lista masline će rezultirati njegovim boljim zadržavanjem u proizvedenom siru. Sirevi su proizvedeni enzimskom i kiselinskom koagulacijom, dok je ekstrakt dodavan direktno u mlijeko ili u gruš. Zadržavanje ekstrakta praćeno je određivanjem ukupne koncentracije fenola i flavonoida te antioksidacijskog kapaciteta sireva i sirutke dobivene u procesu proizvodnje sira. Dodatno je ispitan utjecaj ekstrakta lista masline na boju i teksturu sireva. Viša koncentracija fenola i viši antioksidacijski kapacitet postignut je kod sireva proizvedenih enzimskom koagulacijom s dodatkom ekstrakta u gruš, a viša koncentracija flavonoida postignuta je istom metodom proizvodnje, ali s dodatkom ekstrakta u mlijeko.

Abstract (english)

Thanks to its rich phenolic composition, olive leaf extract has numerous positive effects on human health and can therefore potentially be used to enrich different food products. The aim of this work was to examine which method of cheese production and which moment of the olive leaf extract addition would result in its better retention in the produced cheese. The cheeses were produced by enzymatic and acid coagulation while the extract was added directly to the milk or curd. Retention of the extract was monitored by determining the total concentration of phenols, flavonoids and the antioxidant capacity in cheeses, as well as in the whey obtained in the cheese production process. In addition, the influence of olive leaf extract on the colour and texture of cheeses was also examined. A higher concentration of phenols and a higher antioxidant capacity were achieved in the cheeses produced by enzymatic coagulation with the addition of extract to the curd, and a higher concentration of flavonoids was achieved by the same production method but with the addition of extract to the milk.

• Keywords: sir; ekstrakt lista masline; fenoli; flavonoidi; antioksidacijski kapacitet
• Keywords (english): cheese; olive leaf extract; phenols; flavonoids; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:990233
• 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: 2023-03-01 10:19:22