Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies

doctoral thesis

• Title (english): Primjena nusproizvoda prerade voća i jestivih filmova radi povećanja nutritivne vrijednosti, bioaktivnog potencijala i produljenja trajnosti čajnog peciva
• Author: Dunja Molnar
• Mentor: Mario Ščetar (mentor)
• Mentor: Dubravka Novotni (komentor)
• Committee member: Mia Kurek (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2024, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

This dissertation explored using fruit by-products like grape and aronia pomace as cocoa powder substitutes in whole grain cookies. An edible film made of chitosan, gum arabic, and grape seed extract was tested for its impact on nutrition, antioxidants, shelf life, and starch digestibility. Results showed successful substitution of 24 % cocoa powder, improving flavonoid content by 22%, antioxidant potential by 27-73 %, and extending shelf life by at least 30 days. Cookie consumption did not increase oxidized low-density lipoprotein receptors in healthy women. Additionally, the majority of participants (96 %) in Croatia, France and Nort Macedonia expressed their interest in purchasing environmentally friendly cookies.

Abstract (english)

Cilj ove disertacije bio je istražiti mogućnost djelomične zamjene kakao praha u receptu integralnog čajnog peciva nusproizvodima voća kao što su trop grožđa i aronije. Istraživao se i utjecaj jestivog filma na bazi kitozana i gume arabike s ekstraktom sjemenki grožđa na nutritivni sastav, antioksidacijsku aktivnost, probavljivost škroba, te produljenje trajnosti čajnog peciva. Rezultati su pokazali da nusproizvodi voća mogu uspješno zamijeniti 24% kakao praha u čajnom pecivu, a pritom doprinose povećanju sadržaja flavonoida (22%) i antioksidacijskog potencijala (27-73%), te produljuju rok trajanja za najmanje 30 dana. Umjerena konzumacija čajnog peciva ne povećava koncentraciju receptora za oksidirani lipoprotein niske gustoćekod zdravih žena. Dodatno, većina ispitanika (96 %) u Hrvatskoj, Francuskoj i Sjevernoj Makedoniji je potvrdilo interes za kupnju održivog čajnog peciva.

• Keywords: fruit by-products; edible films; chitosan; gum arabic; coated cookies; oxidized LDL receptor; starch digestibility; nutritional awareness; sustainability knowledge
• Keywords (english): nusproizvodi voća; jestivi filmovi; kitozan; guma arabika; obloženi keksi; oksidirani LDL receptor; probavljivost škroba; svijest o prehrani; znanje o održivosti
• Language: english
• URN:NBN: urn:nbn:hr:159:543581
• Promotion: 2024
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 140 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-09 13:49:26