Utjecaj „tehnologije preprekama“ na stabilnost antocijana i antioksidacijski kapacitet u sokovima od jagode tijekom skladištenja

master's thesis

• Title (english): The effect of "hurdle technology" on anthocyanin stability and antioxidant capacity in strawberry juices during storage
• Author: Anamaria Birkić
• Mentor: Danijela Bursać Kovačević (mentor)
• Mentor: Anica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
• Mentor: Višnja Stulić (pomoć pri izradi, neposredni voditelj)
• Committee member: Ksenija Durgo (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: 2023-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio ispitati utjecaj tehnologije preprekama na stabilnost antocijana i antioksidacijski kapacitet (AOK) u sokovima od jagode tijekom skladištenja 7 dana pri 4 °C. Tehnologije pulsirajućeg električnog polja (PEF) i ultrazvuka visoke snage (HPU) primijenjene su u različitom slijedu primjene i različitim vremenima obrade: PEF- 30 kV/cm, 100 Hz, 1,5-4,5 minute i HPU- amplituda 25 %, puls 50 %, 2,5-7,5 minuta. HPU+PEF tretman pokazao se povoljnijim konceptom prepreka jer je rezultirao većom stabilnošću antocijana i AOK. Tijekom skladištenja, veća stabilnost antocijana evidentirana je u sokovima tretiranim PEF+HPU tehnologijom, u usporedbi s HPU+PEF tretmanom. Neovisno o slijedu primjenjenih tehnologija, AOK je bio niži u sokovima skladištenim 7 dana. Kraća vremena obrade soka primjenjenim tehnologijama povoljnije djeluju na stabilnost antocijana i AOK u sokovima od jagode. Tehnologija preprekama s PEF i HPU tretmanima može se smatrati održivim konceptom za preradu funkcionalnih sokova od jagode s obzirom na stabilnost antocijana i AOK.

Abstract (english)

This work investigated the influence of hurdle technology on anthocyanin stability and antioxidant capacity (AOC) in strawberry juices during storage for 7 days at 4°C. Pulsed electric field (PEF) and high-power ultrasound (HPU) were used in different application sequences and with different processing times: PEF- 30 kV/cm, 100 Hz, 1.5-4.5 min and HPU- amplitude 25%, pulse 50%, 2.5-7.5 min. The HPU+PEF treatment was more favorable approach as it resulted in greater stability of anthocyanins and AOC. During storage, greater stability of anthocyanins was observed in the PEF+HPU treated juices. Regardless of the sequence of applied technologies, AOC was lower in juices stored for 7 days. Shorter processing times of applied technologies have a more favorable effect on the stability of anthocyanins and AOC in strawberry juices. Hurdle technology with PEF and HPU treatments can be considered as a sustainable approach for processing functional strawberry juices considering the stability of anthocyanins and AOC.

• Keywords: sok od jagode; tehnologija preprekama; antocijani; antioksidacijski kapacitet; skladištenje
• Keywords (english): strawberry juice; hurdle technology; anthocyanins; antioxidant capacity; storage time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:266030
• 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: 2024-06-27 11:27:46