Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline

master's thesis

• Title (english): Development of functional tomato-based products with the addition of olive pomace powder
• Author: Ivona Marinčić
• Mentor: Anet Režek Jambrak (mentor)
• Mentor: Josipa Dukić (pomoć pri izradi, neposredni voditelj)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Sven Karlović (član 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: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj istraživanja bio je razviti funkcionalni sok i sos od rajčice uz dodatak praha komine masline čime se poboljšala nutritivna vrijednost proizvoda. Uzorci funkcionalnih proizvoda bili su tretirani ultrazvukom visokog intenziteta (amplituda od 100 %, 3 minute), hot break tretmanom (85 °C, 3 minute) i toplinskim tretmanom (60 °C, 3 minute). Analiza uzoraka je provedena na dan pripreme uzoraka (0. dan) te nakon 7 dana skladištenja pri temperaturi od + 4 °C. Ispitivan je utjecaj provedenih tretmana i vremena skladištenja na fizikalno-kemijske parametre i mikrobiološku stabilnost proizvoda. Tretmanom ultrazvuka postignuto je najveće povećanje koncentracije ukupnih fenola (10,8 %), likopena (101,7 %) i klorofila b (80,6 %) u uzorku funkcionalnog soka od rajčice te najveće povećanje koncentracije klorofila b (7,2 %) u uzorku funkcionalnog sosa od rajčice. Također, vrijeme skladištenja je imalo značajan utjecaj vrijednost antioksidacijske aktivnosti u uzorcima soka te na koncentraciju klorofila b u uzorcima sosa. Međutim, tretman ultrazvukom visokog intenziteta je imao najmanji utjecaj na redukciju aerobnih mezofilnih bakterija (0,10 log CFU/g) i plijesni (1,05 log CFU/g) u uzorcima fukcionalnog sosa od rajčice.

Abstract (english)

The aim of the research was to develop functional tomato-based juices and sauces with the addition of olive powder, which improved the nutritional value of the product. Juice and sauce samples were treated with high power ultrasound (100 % amplitude, 3 min), hot break treatment (85 °C, 3 min) and thermal treatment (60 °C, 3 min). Sample were analzed on the day of preparation (0.day) and after 7 days of storage at the temperature od +4 °C. The influence of individual treatments and storage times on physicochemical parameters and microbiological safety of juices and sauces were investigated. Ultrasonic treatment caused the greatest increase in the concentration of total phenols (10.8%), lycopene (101.7 %) and chlorophyll b (80.6 %) in the functional tomato juice sample and the greatest increase in the concentration of chlorophyll b (7.2 %) in a functional tomato sauce sample. In addition, the storage time had a significant effect on the value of antioxidant activity in the juice samples and on the concentration of chlorophyll b in the sauce samples. However, high-intensity ultrasound treatment had the lowest impact on the reduction of aerobic mesophilic bacteria (0.10 log CFU/g) and mold (1.05 log CFU/g) in functional tomato sauce samples.

• Keywords: rajčica; prah komine masline; ultrazvuk visokog intenziteta; ukupni fenoli; vrijeme skladištenja
• Keywords (english): tomato; olive pomace powder; high power ultrasound; total phenolic content; storage time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:618858
• 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: 2024-07-02 09:26:03