Pregled bioaktivnih molekula smeđih algi i potencijalna primjena u proizvodnji funkcionalne hrane

undergraduate thesis

• Title (english): Overview of bioactive molecules of brown algae and potential application in the production of functional food
• Author: Roberta Ernek
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2022-09-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Smeđe alge bogat su izvor bioaktivnih molekula od kojih su među najvažnijima polisaharidi laminarin, fukoidan i alginati, proteina, pigmenata fukoksantina i β-karotena, masnih kiselina, vitamina te florotanina. Navedeni spojevi međusobno su strukturno različiti, a većina od njih posjeduje brojna biološki aktivna svojstva (antioksidativno, antikoagulativno, antitrombotsko, antivirusno, antikancerogeno, protuupalno i antibakterijsko) i zdravstvene benefite (prevencija i liječenje raznih bolesti,... More imunomodulatorno djelovanje) zbog čega imaju značajnu primjenu u proizvodnji funkcionalne hrane. Osim brojnih zdravstvenih benefita, dodatak algi u hranu uvelike doprinosi i kvaliteti te trajnosti samoga proizvoda zbog antioksidativnih i antimikrobnih svojstava prisutnih bioaktivnih molekula. Na tržištu se nalazi značajan broj proizvoda na bazi algi, obogaćenih proizvoda na bazi žitarica i mliječnih proizvoda, proizvodi na bazi algi kao nadomjestak za meso i tjesteninu, dodataka prehrani itd. Unatoč velikoj ponudi proizvoda na bazi algi i brojnim znanstvenim istraživanjima, potencijal algi još uvijek je nedovoljno iskorišten naročito u segmentu razvoja funkcionalnih proizvoda kao jednog od najviše rastućih segmenata prehrambene industrije. Less

Abstract (english)

Brown algae are a rich source of bioactive molecules, the most important are polysaccharides laminarin, fucoidan and alginates, proteins, pigments fucoxanthin and β-carotene, fatty acids, vitamins and phlorotannin. Mentioned compounds are structurally different, and most of them have numerous biologically active properties (antioxidant, anticoagulant, antithrombotic, antiviral, anticancer, antiinflammatory and antibacterial) and health benefits (prevention and treatment of various diseases,... More immunomodulatory action), which is why they have significant application in the production of functional food. Apart from numerous health benefits, the addition of algae to food greatly contributes to the quality and durability of the product due to the antioxidant and antimicrobial properties of the presented bioactive molecules. There is a significant number of algae-based products on the market, enriched cereals and dairy products, algae-based products as a substitute for meat and pasta, nutritional supplements, etc. Despite the large offer of algae-based products and numerous scientific researches, the potential of algae is still underutilized, especially in the segment of the functional product development as one of the fastest growing segments of the food industry. Less

• Keywords: bioaktivne molekule; smeđe alge; funkcionalna hrana; primjena
• Keywords (english): bioactive molecules; brown algae; functional food; application
• Language: croatian
• URN:NBN: urn:nbn:hr:159:289174
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-05 10:47:05