Utjecaj „tehnologije preprekama“ na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja

master's thesis

• Title (english): The influence of hurdle technology on the stability of polyphenol compounds in strawberry juices during storage
• Author: Maja Jambrović
• 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 u kombinaciji pulsirajućeg električnog polja (PEF) i ultrazvuka visoke snage (HPU), ovisno o redoslijedu primjene, kao i trajanju obrade, na stabilnost polifenolnih spojeva u sokovima od jagode tijekom skladištenja 7 dana/4 °C. Sokovi su podvrgnuti kombinaciji tretmana PEF (30 kV cm⁻¹, 100 Hz; 1,5 - 4,5 min) i HPU (amplituda 25 %, puls 50 %; 2,5 - 7,5 min). Slijed primjenjenih tehnologija značajno utječe na stabilnost polifenolnih spojeva te je HPU+PEF slijed bolji odabir u usporedbi s PEF+HPU. Također, slijed tehnologija HPU+PEF pogodovao je boljoj stabilnosti polifenolnih spojeva u 0. danu skladištenja u odnosu na PEF+HPU. Kraće trajanje tretmana obiju tehnologija, neovisno o slijedu primjene, pozitivno je utjecao na veću stabilnost ukupnih fenola. U zaključku, tehnologija preprekama u odabiru PEF i HPU tehnologija pri optimalnim uvjetima je pokazala obećavajuće rezultate u području primjene održive prerade funkcionalnih sokova od jagode.

Abstract (english)

The aim of this work was to investigate the influence of hurdle technology in combination of pulsed electric field (PEF) and high-power ultrasound (HPU), depending on order of application and duration on stability of polyphenols in strawberry juices during storage for 7 days/4 °C. Juices were subjected to PEF (30 kV cm⁻¹, 100 Hz; 1.5-4.5 min) and HPU (amplitude 25 %, pulse 50 %; 2.5-7.5 min). The sequence of technologies has significant impact on stability of polyphenols, and HPU+PEF is the better choice compared to PEF+HPU. Moreover, HPU+PEF favored a better stability of polyphenols at 0th day of storage compared to PEF+HPU. The shorter treatment time of both technologies, regardless of sequence of application, had positive effect on higher stability of total phenols. In conclusion, when PEF and HPU technologies were selected under optimal conditions, the hurdle technology showed promising results in the application field of sustainable processing of functional strawberry juices.

• Keywords: tehnologija preprekama; pulsirajuće električno polje; ultrazvuk visoke snage; bioaktivni spojevi; sok od jagode
• Keywords (english): hurdle technology; pulsed electric fileds; high power ultrasound; bioactive compounds; strawberry juice
• Language: croatian
• URN:NBN: urn:nbn:hr:159:856946
• 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: 2024-07-03 11:50:19