Razvoj funkcionalnih proizvoda obogaćenih likopenom

undergraduate thesis

• Title (english): Development of functional food enriched with lycopene
• Author: Ana Petrina
• Mentor: Branka Levaj (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: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Likopen je prirodni pigment, prepoznatljive crvene boje prisutan u voću i povrću, posebno u rajčicama, koji se istaknuo zbog svojih antioksidacijskih svojstava i mnogobrojnih pozitivnih učinaka na ljudsko zdravlje. U današnje vrijeme postoje mnogobrojne studije koje su istražile kemijska i fizikalna svojstva likopena te njegov potencijal za poboljšanje nutritivnih karakteristika prehrambenih proizvoda. Zbog svoje velike antioksidacijske sposobnosti, sve više dolazi do izražaja njegova uloga u očuvanju nutritivne vrijednosti namirnica koje se njime obogaćuju, poboljšanja nutraceutičkih svojstava namirnica te pri konzerviranju prehrambenih proizvoda u svrhu produženja roka trajanja. Stoga se u prehrambenoj industriji sve više pozornosti posvećuje razvoju i odabiru metoda obogaćivanja likopenom s ciljem osiguranja njegove stabilnosti i učinkovite apsorpcije u organizmu. Ovaj rad ukazuje na potencijalne mogućnosti za razvoj novih funkcionalnih proizvoda obogaćenih likopenom s ciljem ekonomičnije proizvodnje i poboljšanja zdravlja potrošača.

Abstract (english)

Lycopene is a natural pigment with a distinctive red color found in fruits and vegetables, especially in tomatoes. It has gained recognition for its antioxidant properties and numerous positive effects on human health. Nowadays, there are numerous studies that have explored the chemical and physical properties of lycopene and its potential to improve the nutritional characteristics of food products. Because of its potent antioxidant capabilities, its significance in maintaining the nutritional quality of enriched foods, augmenting the nutraceutical characteristics of food items, and prolonging the shelf life of food products, lycopene is gaining greater recognition. Therefore, the food industry is paying more attention to the development and selection of methods for enriching products with lycopene to ensure its stability and efficient absorption in the body. This paper highlights potential opportunities for the development of new functional products enriched with lycopene with the aim of cost-effective production and improving consumer health.

• Keywords: likopen; funkcionalna hrana; rajčica; obogaćivanje; antioksidacijski učinak
• Keywords (english): lycopene; functional food; tomato; enrichment; antioxidative effect
• Language: croatian
• URN:NBN: urn:nbn:hr:159:299073
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-18 09:21:45