Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja

master's thesis

• Title (english): Quality of fresh cow's cheese fortified with olive leaf (Olea europaea L.) extract during 28 days of storage
• Author: Ivan Miletić
• Mentor: Irena Barukčić Jurina (mentor)
• Mentor: Katarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
• Committee member: Katarina Lisak Jakopović (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2024-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ekstrakt lista masline karakterizira bogati fenolni sastav zbog kojeg ima pozitivan učinak na ljudsko zdravlje. Iz tog razloga posjeduje veliki potencijal kao dodatak prehrambenim proizvodima, pogotovo danas kada je funkcionalna hrana sve popularnija. Svježi kravlji sir je tradicionalni prehrambeni proizvod koji se često konzumira zbog bogatog nutritivnog sastava. Cilj ovog rada bio je ispitati utjecaj dodatka ekstrakta lista masline u svježi kravlji sir na fizikalno kemijska i senzorska svojstva, antioksidativnu aktivnost i mikrobiološku stabilnost. Nakon 28 dana skladištenja, utvrđeno je da je dodatak ekstrakta lista masline rezultirao promjenama u nutritivnom sastavu i okusu sireva, smanjenjem tvrdoće i povećanjem ljepljivosti, tamnijim nijansama boje te boljom mikrobiološkom stabilnošću sireva. Kod sireva obogaćenih ekstraktom lista masline određen je najveći udio ukupnih fenola i flavonoida, kao i veća antioksidacijska aktivnost FRAP i DPPH metodom. Senzorska analiza ukazuje na nisku prihvatljivost sireva obogaćenih ekstraktom lista masline od strane potrošača.

Abstract (english)

Olive leaf extract is characterized by rich phenolic composition, which has positive effect on human health. Therefore, it has great potential as an additive in food products, especially today when functional foods are increasingly popular. Fresh cow cheese is a traditional food product often consumed due to its rich nutritional composition. The aim of this study was to examine impact of adding olive leaf extract to fresh cow cheese on the physicochemical and sensory properties, antioxidant activity, and microbiological stability. After 28 days of storage, it was found that the addition of olive leaf extract resulted in changes of nutritional composition and taste, reduction of hardness and increase of stickiness, darker colour, and better microbiological stability of cheeses. Cheeses fortified with olive leaf extract had the highest content of total phenols and flavonoids, as well as higher antioxidant activity as determined by FRAP and DPPH methods. Sensory analysis indicates low acceptability of cheeses fortified with olive leaf extract.

• Keywords: sir; ekstrakt lista masline; antioksidacijska aktivnost; flavonoidi; fenoli
• Keywords (english): cheese; olive leaf extract; antioxidant capacity; flavanoids; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:272846
• 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: 2024-11-06 14:14:40