Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline

master's thesis

• Title (english): Development of functional tomato-based products with the addition of rubisco protein and olive powder
• Author: Nikolina Grgić
• Mentor: Anet Režek Jambrak (mentor)
• Mentor: Josipa Dukić (pomoć pri izradi, neposredni voditelj)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Sven Karlović (član povjerenstva)
• Committee member: Jasenka Gajdoš Kljusurić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Razvijeni su funkcionalni sok i sos na bazi rajčice uz dodatak RuBisCO proteina i praha masline. Posljedično, funkcionalni dodatci RuBisCO protein i prah masline, dobiveni iz nusproizvoda i otpada prehrambene industrije, povećali su nutritivnu vrijednosti proizvoda. Uzorci soka i sosa bili su tretirani tretmanom ultrazvuka visokog intenziteta (amplituda od 100 %, 3 min), toplinskim tretmanom (60 °C, 3 min) i hot break tretmanom (85 °C, 3 min). Uzorci su analizirani na dan pripreme te nakon 7 dana skladištenja pri +4 °C. Ispitivan je utjecaj provedenih tretmana i vremena skladištenja na fizikalnokemijske parametre i mikrobiološku stabilnost proizvoda. Tretmanom ultrazvuka postignuto je najveće povećanje koncentracije likopena u uzorcima soka (95,8 %) i sosa (55,3 %), klorofila b (87,8 %) u uzorku soka te ukupnih fenola u uzorku sosa (91,2 %). Istodobno, nakon tretmana ultrazvukom ostvarena je veća redukcija TPC-a (log 1,7 CFU/g za sok i log 2,0 CFU/g za sos) u usporedbi s toplinskim tretmanom. Također, vrijeme skladištenja imalo je najveći utjecaj na vrijednost °Brix-a, antioksidacijsku aktivnost te koncentraciju likopena.

Abstract (english)

Functional tomato-based juice and sauce with the addition of RuBisCO protein and tomato powder were developed. Consequently, functional ingredients RuBisCO protein and olive powder, obtained from food industry by-products and waste, increased the nutritional value of the products. Juice and sauce samples were treated with high power ultrasound (100 % amplitude, 3 min), thermal treatment (60 °C, 3 min), and hot break treatment (85 °C, 3 min). Samples were analyzed on the preparation day and after 7 days of storage at +4 °C. The influence of each treatment and storage time on physicochemical parameters and microbiological safety of juice and sauce was investigated. Ultrasound treatment resulted in the highest increase of lycopene in the juice sample (95,8 %) and the sauce sample (55,3 %), chlorophyll b (87,8 %) in the juice sample, and total phenols in the sauce sample (91,2 %). Furthermore, after ultrasound treatment, higher TPC reduction was recorded (log 1,7 CFU/g for juice and log 2,0 CFU/g for sauce) when compared to thermal treatment. Moreover, storage time had the highest effect on °Brix value, antioxidant activity, and lycopene concentration.

• Keywords: rajčica; funkcionalni dodatci; ultrazvuk visokog intenziteta; likopen; vrijeme skladištenja
• Keywords (english): tomato; functional ingredients; high power ultrasound; lycopene; storage time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:288513
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-23 13:22:05