Primjena inulina u prehrambenoj industriji i njegov utjecaj na zdravlje

undergraduate thesis

• Title (english): Application of inulin in the food industry and its effect on health
• Author: Darija Gašpar
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2022-09-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Inulin se ubraja u skupinu β-(2-1) fruktana. Široko je rasprostranjen u mnogim biljnim vrstama u kojima se najčešće nalazi kao skladište ugljikohidrata. Glavni izvori inulina za industrijsku proizvodnju su cikorija i jeruzalemska artičoka. Tradicionalna industrijska proizvodnja zahtjeva visoku temperaturu ekstrakcije, a sastoji se od difuzije vode nakon čega slijedi nekoliko koraka pročišćavanja. Danas se sve više istražuju nove nekonvencionalne metode koje bi omogućile manje energetske troškove i bolji prinos ekstrakcije. Trenutno se inulin u prehrambenoj industriji koristi kao zamjena za mast, zamjena za šećere i kao modifikator teksture. Koristi se i za razvoj funkcionalne hrane kao prebiotik i kao dijetalno vlakno s ciljem poboljšanja zdravlja. Razna istraživanja otkrila su da inulin ima pozitivan učinak na zdravlje jer pospješuje razne biološke funkcije u organizmu

Abstract (english)

Inulin belongs to the group of β-(2-1) fructans. It is widely distributed in many plant species where it is most often found as a storage of carbohydrates. The main sources of inulin for industrial production are chicory and jerusalem artichoke. Traditional industrial production requires high extraction temperatures and consists of water diffusion followed by several purification steps. Nowadays, new non-conventional methods are increasingly being researched, which would enable lower energy costs and better extraction yield. Currently, inulin is used in the food industry as a fat substitute, sugar substitute and texture modifier. It is also used for the development of functional food as a probiotic and as dietary fiber with the aim of improving health. Various studies have revealed that inulin has a positive effect on health because it improves various biological functions in the body.

• Keywords: inulin; prehrambena industrija; zdravlje; proizvodnja inulina; izvori inulina
• Keywords (english): inulin; food industry; health; inulin production; inulin sources
• Language: croatian
• URN:NBN: urn:nbn:hr:159:131755
• 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: Open access
• Created on: 2024-04-11 12:35:34