Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi maginje (Arbutus unedo L.)

master's thesis

• Title (english): Application of 3D printing in the production of functional products based on strawberry tree fruit (Arbutus unedo L.)
• Author: Dora Brdar
• Mentor: Danijela Bursać Kovačević (mentor)
• Committee member: Dubravka Novotni (predsjednik povjerenstva)
• Committee member: Predrag Putnik (član povjerenstva)
• Committee member: Tomislav Bosiljkov (član 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: 2022-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj aditivne tehnologije 3D tiskanja na aktivitet vode(aw), pH vrijednost, masene udjele bioaktivnih spojeva, pigmenata i antioksidacijskog kapaciteta (DPPH i FRAP) u 3D tiskanim proizvodima na bazi maginje (Arbutus unedo L.). Analiziran je utjecaj dva različita programa 3D ispisa, kao i vrsta (kukuruzni vs. pšenični) te udio dodanog škrobnog nosača (4, 6 i 8 %). Vrsta škrobnog nosača statistički je značajno utjecala na aw, pH, ukupne fenolne spojeve, hidroksicimetne kiseline, flavonole, monomerne antocijane, kondenzirane tanine, ukupne karotenoide te na antioksidacijsku aktivnost 3D ispisanih uzoraka. Niži udio škrobnog nosača (4 vs. 6 i 8 %) povoljno utječe na stabilnost analiziranih bioaktivnih spojeva, pigmenata te antioksidacijski kapacitet (DPPH). Tip programa 3D ispisa statistički je značajno utjecao na maseni udio flavonola, klorofila a i b, ukupnih karotenoida te na antioksidacijsku aktivnost (FRAP) 3D ispisanih uzoraka. Tehnologija 3D ispisa može se smatrati obećavajućom u sektoru razvoja inovativnih i funkcionalnih proizvoda na bazi maginje.

Abstract (english)

The aim of this study was to investigate the influence of additive 3D printing technology on water activity (aw), pH, mass fraction of of bioactive compounds, pigments, and antioxidant capacity (DPPH and FRAP) in strawberry tree fruit (Arbutus unedo L.) based 3D printed products. The influence of two different 3D printing programs as well as the type (corn vs. wheat) and the percentage of added starch carrier (4, 6 and 8%) were analyzed. The type of starch carrier had a statistically significant effect on aw, pH, total phenolic compounds, hydroxycinnamic acids, flavonols, monomeric anthocyanins, condensed tannins, total carotenoids, and on the antioxidant activity of the 3D-printed samples. The lower percentage of starch carrier (4 vs. 6 and 8%) has a positive effect on the stability of the analyzed bioactive compounds, pigments and antioxidant capacity (DPPH). The type of 3D printing program had a statistically significant effect on the mass fraction of flavonols, chlorophyll a and b, total carotenoids and on the antioxidant activity (FRAP) of the 3D printed samples. 3D printing technology can be considered as promising in the field of development of innovative and functional strawberry tree fruit-based products.

• Keywords: 3D tiskanje; funkcionalni proizvod; maginja (Arbutus unedo L.); bioaktivni spojevi; antioksidacijski kapacitet
• Keywords (english): 3D printing; functional product; strawberry tree fruit (Arbutus unedo L.); bioactive compounds; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:468235
• 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: 2023-03-02 09:27:20