Stabilnost polifenola i karotenoida u smoothie-sokovima obrađenim visokim hidrostatskim tlakom tijekom skladištenja

master's thesis

• Title (english): The effect of high-pressure processing on polyphenols and carotenoids in smoothies during storage
• Author: Ana-Petra Kovač
• Mentor: Danijela Bursać Kovačević (mentor)
• Committee member: Sven Karlović (predsjednik 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: 2020-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio istražiti učinak visokog hidrostatskog tlaka (VHT) na stabilnost polifenola i karotenoida u smoothie sokovima tijekom skladištenja kroz 7, 14 i 21 dan pri + 4 °C. Smoothie sokovi su načinjeni od sokova jabuke, mrkve i aronije uz dodatak kaše indijanske banane i napitka od badema. VHT tretmani su odrađeni pri tlakovima od 350 i 450 MPa tijekom 5 i 15 minuta. Radi usporedbe netoplinske tehnologije s tradicionalnom toplinskom obradom provedena je i pasterizacija uzoraka (85 °C/7 min). VHT smoothie sokovi su pokazali smanjenje sadržaja ukupnih fenola i ukupnih karotenoida, dok su pasterizirani sokovi imali povećan udio polifenola, a smanjen udio karotenoida, u odnosu na netretirani uzorak. Tijekom skladištenja je došlo do fluktuacije vrijednosti navedenih spojeva u svim tretiranim uzorcima. Zaključno, pasterizacija je rezultirala boljom stabilnošću ukupnih fenola te većom degradacijom ukupnih karotenoida u usporedbi s VHT tretmanom pri čemu su tijekom skladištenja ukupni fenoli u odnosu na karotenoide, pokazali bolju stabilnost, neovisno o primijenjenom tretmanu.

Abstract (english)

The aim of this study was to investigate the effect of high hydrostatic pressure processing (HHPP) vs. pasteurization on the stability of polyphenols and carotenoids in smoothies during storage for 7, 14 and 21 days at + 4 ° C. Smoothies were made from apple, carrot and chokeberry juices with the addition of Indian banana puree and almond drink. HHPP treatments were performed at pressures of 350 and 450 MPa during 5 and 15 minutes, while pasteurization was conducted at 85 °C/7 min. HHPP smoothies showed a decrease in total phenols and total carotenoids, while the pasteurized juices revealed an increased polyphenol content and a reduced carotenoid content as compared to control (untreated) samples. During the storage, changes in the contents of polyphenols and carotenoids were observed for both, pasteurized and HHPP samples. In conclusion, pasteurization resulted in better stability of total phenols and higher degradation of total carotenoids as compared to HHPP. Regardless of applied treatment and duration of storage, total phenols exhibited a better stability in comparison to carotenoids.

• Keywords: Visoki hidrostatski tlak; pasterizacija; smoothie sok; polifenoli; karotenoidi; skladištenje
• Keywords (english): High hydrostatic pressure; pasteurization; smoothie; polyphenols; carotenoids; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:119540
• 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: 2021-01-13 12:24:18