Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak kanabidiola

master's thesis

• Title (english): Development of functional tomato-based products with the addition of cannabidiol
• Author: Silvija Lea Švaljek
• Mentor: Anet Režek Jambrak (mentor)
• Mentor: Josipa Dukić (pomoć pri izradi, neposredni voditelj)
• Committee member: Sven Karlović (član povjerenstva)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Jasenka Gajdoš Kljusurić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U homogenizirane uzorke soka i sosa rajčice dodan je kanabidiol (CBD). Uzorci su tretirani ultrazvukom visokog intenziteta (amplituda 75 % i 100 %), toplinskim tretmanom (60 °C, 3 min) te hot break tretmanom (85 °C, 3 minute). Određivani su fizikalni parametri, koncentracija ukupnih polifenola, antioksidacijska aktivnost te koncentracije biljnih pigmenata. Uzorci su analizirani na dan pripreme te nakon 7 dana skladištenja na temperaturi od 4 °C te je analizirana mikrobiološka stabilnost. Ultrazvučnim tretmanom postignuto je najveće povećanje ukupnih polifenola (111,5 %), antioksidacijske aktivnosti (179 %) te koncentracije likopena (70 %) u sosu rajčice s dodatkom CBD-a, dok u uzorku soka rajčice s dodatkom CBD-a pokazuje najveće povećanje koncentracije svih biljnih pigmenata (likopen 233,8 %, klorofil a 83,1 %, klorofil b 96,5 %). Tretman ultrazvukom reducira broj aerobnih mezofilnih bakterija. Niti u jednom uzorku nisu pronađene patogene bakterije Escherichia coli i Bacillus coagulans iznad granične vrijednosti te su dobiveni proizvodi zdravstveno ispravni.

Abstract (english)

In homogenized tomato sauce and juice samples cannabidiol (CBD) was added. Samples were treated with high power ultrasound (amplitudes 75 % and 100 %), thermal (60 °C, 3 min) and hot break treatment (85 °C, 3 min). Physical parameters, total phenolic content, antioxidant activity and plant pigments concentrations were analyzed. Samples were analyzed on the preparation day and after 7 days of storage at 4 °C. Microbiological stability was analyzed too. Ultrasound treatment of sauce (with addition of CBD) resulted in the highest total phenolic content (111.5 %), antioxidant activity (179 %) and lycopene (70 %) increase. Ultrasound treatment in juice sauce (with addition of CBD) resulted in the highest plant pigments concentration increase (lycopene 233.8 %, chlorophyll a 83.1 %, chlorophyll b 96.5 %). Ultrasound treatment also reduces the number of aerobic mesophilic bacteria. No pathogenic bacteria such as Escherichia coli or Bacillus coagulans were found above the limit value, so the products are safe to consume.

• Keywords: rajčica; ultrazvuk; kanabidiol - CBD; antioksidacijska aktivnost; mikrobiološka analiza
• Keywords (english): tomato; ultrasound; cannabidiol - CBD; antioxidant activity; microbiological stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:424496
• 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: 2024-07-01 11:40:32