Application of hurdle technology and 3D printing in the development of strawberry based functional food

doctoral thesis

• Title (croatian): Primjena tehnologije preprekama i 3D ispisa u razvoju funkcionalne hrane na bazi jagode
• Author: Anica Bebek Markovinović
• Mentor: Danijela Bursać Kovačević (mentor)
• Committee member: Ksenija Durgo (predsjednik povjerenstva)
• Committee member: Tomislav Bosiljkov (član povjerenstva)
• Committee member: Predrag Putnik (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: 2024, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 58 - Botany

Abstract

Strawberry (Fragaria x Ananassa Duch.) is valuable fruit for functional juices production, but its quality is affected by heat treatment. In this work, the effects of hurdle technology as an alternative to thermal treatment were investigated in combination of pulsed electric field and high-power ultrasound as non-thermal alternatives, with the aim of producing functional fruit juices of higher nutritional, biological and sensory quality. Juices processed in this way were used to develop functional fruit products with unique composition, geometry and extended shelf life using three-dimensional printing (3DP). Due to its physico-chemical properties, strawberry is very challenging material for 3DP, therefore the addition of strawberry tree fruit (Arbutus unedo L.) as natural thickener provided a suitable consistency for 3DP, but also added an improved nutritional and biological value. Finally, the possibility of using sustainable processing that provides consumers with nutritionally and biologically valuable, healthy and attractive functional fruit product was explored.

Abstract (croatian)

Jagoda (Fragaria x Ananassa Duch.) je visokovrijedna sirovina za proizvodnju funkcionalnih sokova, no toplinskom obradom dolazi do narušavanja njihove kvalitete. U ovom radu su ispitani učinci tehnologije preprekama kao zamjena toplinskom tretmanu, u kombinaciji s pulsirajućim električnim poljem i ultrazvukom visoke snage kao netoplinskim alternativama, a s ciljem proizvodnje funkcionalnih voćnih sokova više nutritivne, biološke i senzorske kvalitete. Sokovi obrađeni na ovaj način korišteni su za razvoj funkcionalnih voćnih proizvoda jedinstvenog sastava i geometrije te produženog roka trajanja koristeći trodimenzionalni ispis (3DP). Zbog svojih fizikalno-kemijskih svojstava, jagoda je vrlo izazovan materijal za 3DP, stoga je dodatak plodova maginje (Arbutus unedo L.) kao prirodnog zgušnjivača omogućio prikladnu konzistenciju za 3DP, ali je također unaprijedio nutritivnu te biološku vrijednost ispisanih proizvoda. Tako je ispitana mogućnost primjene održivih procesa prerade koji potrošačima pružaju nutritivno i biološki vrijedne, zdravstveno ispravne i privlačne funkcionalne voćne proizvode.

• Keywords: non-thermal technologies; pulsed electric field; high-power ultrasound; 3D printing; bioactive compounds; strawberry (Fragaria x Ananassa Duch.); strawberry tree fruit (Arbutus unedo L.)
• Keywords (english): netoplinske tehnologije; pulsirajuće električno polje; ultrazvuk visoke snage; 3D ispis; bioaktivni spojevi; jagoda (Fragaria x Ananassa Duch.); maginja (Arbutus unedo L.)
• Language: english
• URN:NBN: urn:nbn:hr:159:717741
• Promotion: 2024
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 275 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-16 07:58:37