Učinci primjene jestivog premaza na bazi proteina sirutke obogaćenog ekstraktom lista masline (Olea europea L.) na kvalitetu polutvrdog sira tijekom 60 dana zrenja

master's thesis

• Title (english): Effects of the application of an edible coating based on whey protein enriched with olive leaf (Olea europea L.) extract on the quality of semi-hard cheese during 60 days of ripening
• Author: Maja Vukelić
• Mentor: Irena Barukčić Jurina (mentor)
• Mentor: Katarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
• Committee member: Katarina Lisak Jakopović (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Mario Ščetar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog izvrsnih funkcionalnih svojstava i hranjive vrijednosti proteina sirutke, u posljednje vrijeme se sve češće istražuje njihova primjena u izradi jestivih filmova i premaza. Time se otvaraju nove mogućnosti iskorištavanja sirutke, a primjena ovakvih premaza mogla bi povećati funkcionalna svojstva sireva. Cilj ovog rada bio je razvoj jestivog premaza na bazi proteina sirutke s dodatkom ekstrakta lista masline kao izvorom visokovrijednih polifenola te praćenje parametara kvalitete polutvrdog sira na koji je nanesen. Ukupno su proizvedena četiri različita uzorka (kontrolni, uzorak s jestivim premazom na bazi proteina sirutke, 2 uzorka s jestivim premazom uz dodatak ekstrakta lista masline koncentracije polifenola 26,3 mg L⁻¹, odnosno 159,35 mg L⁻¹). Svi uzorci su dozrijevali 60 dana tijekom kojih su praćena fizikalna i kemijska svojstva, koncentracija ukupnih fenola i flavonoida, antioksidacijski kapacitet, parametri proteolize te mikrobiološka kvaliteta. Uzorci koji su sadržavali ekstrakt lista masline imali su veću koncentraciju ukupnih fenola i ukupnih flavonoida te veći antioksidacijski kapacitet.

Abstract (english)

Due to their excellent functional and nutritional properties, whey proteins are extensively being investigated as a basis for production of edible coatings. Such approach provides new possibilities for whey utilisation, while application of such coatings could increaset the functional properties of cheeses. The aim of this study was to develop a whey-protein based edible coating enriched with olive leaf extract as a source of high-value polyphenols and monitoring quality parameters of the semi-hard cheese on which it was applied. Four different samples were produced (control, sample with edible coating based on whey protein, 2 samples with edible coating enriched with olive leaf extract, polyphenol concentration 26.3 mg L⁻¹ and 159.35 mg L⁻¹). All samples ripened for 60 days. during which physicochemical properties, total phenols and flavonoids, antioxidant capacity, proteolysis and microbiological quality were monitored. Samples that contained olive leaf extract had higher concentration of total phenols and flavonoids and higher antioxidant capacity.

• Keywords: sir; jestivi premaz; proteini sirutke; ekstrakt lista masline; zrenje
• Keywords (english): cheese; edible coating; whey proteins; olive leaf extract; ripening
• Language: croatian
• URN:NBN: urn:nbn:hr:159:545650
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-12-10 11:13:59