Primjena 3D tiskanja u proizvodnji funkcionalnih proizvoda na bazi jagode (Fragaria x ananassa Duch.)

master's thesis

• Title (english): Application of 3D printing in the production of functional products based on strawberry (Fragaria x ananassa Duch.)
• Author: Adrijana Žigolić
• Mentor: Danijela Bursać Kovačević (mentor)
• Mentor: Anica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
• Mentor: Predrag Putnik (pomoć pri izradi, neposredni voditelj)
• Committee member: Tomislav Bosiljkov (predsjednik povjerenstva)
• Committee member: Predrag Putnik (član povjerenstva)
• Committee member: Tamara Jurina (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: 2023-02-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati mogućnost primjene 3D ispisa u proizvodnji funkcionalnog proizvoda na bazi jagode (Fragaria x ananassa Duch.). Istraživanje je provedeno ispitujući utjecaj dva različita programa ispisa temeljenih na ekstruziji, uz primjenu dva različita škrobna hidrokoloida (kukuruzni vs. pšenični) u različitim udjelima (10, 15 i 20 %, w/w) na stabilnost bioaktivnih spojeva (ukupni fenoli, hidroksicimetne kiseline, flavonoli, ukupni flavonoidi, antocijani i kondenzirani tanini) i antioksidacijski kapacitet (DPPH i FRAP). Također, određeni su i pH vrijednost te aktivitet vode u svim ispitivanim uzorcima. Vrsta škroba imala je statistički značajan utjecaj na pH i aw vrijednosti, sve određivane bioaktivne spojeve i antioksidacijski kapacitet analiziranih 3D proizvoda. Udio škroba i tip programa ispisa također značajno utječu na većinu određivanih spojeva, a za očuvanje bioaktivnog profila i antioksidacijskog kapaciteta 3D tiskanog proizvoda najboljim se pokazao udio škroba od 15% i uporaba programa 2 za ispis. 3D ispis može se smatrati tehnologijom visokog potencijala za razvoj inovativnih i individualnih funkcionalnih proizvoda.

Abstract (english)

The aim of this study was to investigate the possibility of using 3D printing (3DP) in the production of functional product based on strawberries (Fragaria x ananassa Duch.) . The influence of two different extrusion-based printing programs with the application of two different starch hidrocolloids (corn vs. wheat) in different proportions (10 %, 15 % and 20 %, w/w) on the stability of bioactive compounds (total phenols, hidroximetallic acids, flavonols, total flavonoids, monomeric antocians, condensed tannins) and antioxidant capacity (DPPH and FRAP) was investigated. In addition, pH and water activity (aw) were determined for all samples tested. The type of starch had statistically significant effect on pH and aw values, all determined bioactive compounds, and antioxidant capacity of the 3DP products tested. The starch content and the type of printing program also had a significant effect on the majority of the components studied. For the preservation of the bioactive profile and antioxidant capacity of the 3DP product, a starch content of 15 % and printing program 2 were found to be the most suitable. 3D printing can be considered as a technology with high potential for the development of innovative and customized functional products.

• Keywords: 3D tiskanje; funkcionalni proizvod; jagoda (Fragaria x ananassa Duch.); bioaktivni spojevi; antioksidacijski kapacitet
• Keywords (english): 3D printing; functional product; strawberry fruit (Fragaria x ananassa Duch.); bioactive compounds; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:713796
• 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: 2024-05-17 09:38:32