Stabilnost prirodnih prehrambenih bojila

master's thesis

• Title (english): Stability of natural food colorants
• Author: Nikolina Šaravanja
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2014-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovoga rada bio je odrediti utjecaj povišene temperature i vremena zagrijavanja te određene pH vrijednosti na stabilnost prirodnih prehrambenih bojila. Promjene parametara boje te apsorpcijski spektri određivani su pri 50° i 70°C nakon 0, 15, 30, 45, 60, 90, 120 i 180 minuta pri pH vrijednosti 5 i 7.Rezultati istraživanja pokazuju da vrijeme zagrijavanja, povišena temperatura i pH vrijednost utječu na stabilnost prirodnih prehrambenih bojila. Prirodno prehrambeno bojilo žute boje (kurkumin) najstabilnije je pri temperaturi 50°C i pH 5, a ostatak apsorbancije nakon 180 minuta iznosi 84,60%, dok je prirodno prehrambeno bojilo zelene boje (klorofilin) najstabilnije pri temperaturi 50°C i pH 7, a ostatak apsorbancije nakon 180 minuta iznosi 91,15%. Prirodno prehrambeno bojilo crvene boje (red beet) najmanje je stabilno u primijenjenim uvjetima obrade. Stabilnost mu je najveća je pri temperaturi 50°C i pH 5, a nakon 180 minuta ostatak apsorbancije iznosi 63,69%.

Abstract (english)

The aim of this study was to investigate the influence of elevated temperature and heating time as well as pH value on the stability of natural food colorants. The color changes and absorption spectra were measured at temperatures 50 and 70°C after 0, 15, 30, 45, 60, 90, 120 and 180 minutes at pH value 5 and 7. The obtained results have show that heat treatment and pH affect the stability of natural food colorants. Yellow natural food colorant (curcumin) was stable at a temperature of 50°C and pH 5 and remaining absorbance after 180 minutes was 84.60%, while the green natural food colorant (chlorophyllin) was stable at a temperature of 50°C and pH 7 and showed remaining absorbance after 180 minutes 91.15%. Red natural food colorant (red beet) was the most sensitive investigated colorant in the applied processing conditions. It has shown the highest stability at 50°C and pH 5 and after 180 minutes the remaining absorbance was 63.69%.

• Keywords: prirodno prehrambeno bojilo; stabilnost; pH vrijednost; zagrijavanje
• Keywords (english): natural food colorant; stability; pH value; heating
• Language: croatian
• URN:NBN: urn:nbn:hr:159:617772
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 11:10:59