Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama

undergraduate thesis

• Title (english): Effect of non-thermal technologies on vitamin C stability in pomegranate juices
• Author: Marijana Jurković
• Mentor: Danijela Bursać Kovačević (mentor)
• 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: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Svrha ovog istraživanja bila je odrediti stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama skladištenim 7 dana na 4°C. Sokovi su tretirani zasebno ultrazvukom i hladnom plazmom te kombinacijom tih dviju tehnika. Izvori varijacija bili su amplituda i vrijeme (za ultrazvuk), frekvencija i vrijeme (za hladnu plazmu) te svi ovi parametri za kombinirane tretmane. Rezultati svih tretmana uspoređeni su sa svježim i pasteriziranim sokovima (90 °C/1 min). Dobiveni rezultati su statistički obrađeni te rezultati svih primijenjenih tretmana u odnosu na netretirani uzorak (svježi sok) obzirom na sadržaj askorbinske kiseline pokazuju da među tretmanima, bilo toplinskim (pasterizacija) ili netoplinskim (ultrazvuk i hladna plazma, zasebno te kombinirano), nije bilo signifikantne razlike u sadržaju askorbinske kiseline u sokovima šipka. Ipak, pogledaju li se svi utjecaji netoplinskih tehnika ponaosob ili u kombinaciji, dobiveni rezultati pokazuju da svi izvori varijacija značajno doprinose stabilnosti vitamina C.

Abstract (english)

The aim of the study was to evaluate effects of non-thermal technologies on vitamin C stability in pomegranate juice during 7 days of storage at 4°C. The juices were treated separately with sonication and cold gas plasma and with a combination of those two technologies. Outcomes of separate and combined treatments were observed at different operating conditions: treatment time and amplitude for ultrasonic treatment and treatment time. All results were compared with fresh (untreated) and pasteurised pomegranate juices (90 °C/1 min). Statistical analysis showed that there were no significant differences in the content of ascorbic acid in pomegranate juices between thermal treatments (pasteurisation) and non- thermal treatments (sonication and cold gas plasma, applied separately or combined). However, taking all influences of non thermal technologies (applied separately or combined) into account, the obtained results show that all sources of variations significantly contribute to the stability of vitamin C in pomegranate juices.

• Keywords: hladna plazma; sok; šipak; ultrazvuk; vitamin C
• Keywords (english): cold plasma; juice; pomegranate; sonication; vitamin C
• Language: croatian
• URN:NBN: urn:nbn:hr:159:759212
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-18 11:31:50