Razvoj funkcionalnih želiranih proizvoda na bazi jagode (Fragaria x ananassa Duch.)

master's thesis

• Title (english): Development of strawberry (Fragaria x ananassa Duch.) based functional jelly products
• Author: Mihaela Šmic
• Mentor: Danijela Bursać Kovačević (mentor)
• Mentor: Anica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
• Committee member: Tomislav Bosiljkov (predsjednik povjerenstva)
• Committee member: Senka Djaković (član povjerenstva)
• Committee member: Jasmina Lapić (član 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: 2025-02-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je razviti funkcionalne ekstra džemove od jagode sa smanjenom energetskom vrijednošću i ispitati utjecaj dodatka različitih šećera (fruktoze i saharoze) te vodenog ekstrakta lista planike (0 %, 15 % i 30 %) na njihov bioaktivni sastav, antioksidacijski potencijal i senzorska svojstva. U svim uzorcima ispitan je fizikalno-kemijski sastav, bioaktivni potencijal, antioksidacijska aktivnost i senzorska analiza. Rezultati su pokazali da dodatak 15 % ekstrakta planike u kombinaciji s fruktozom daje ekstra džem s najvišim sadržajem ukupnih fenola, flavonoida i hidroksicimetnih kiselina te najvećim antioksidacijskim kapacitetom (FRAP metoda). Senzorska analiza potvrdila je da ovaj džem ima najbolju ukupnu prihvaćenost kod potrošača. Istraživanje ukazuje na mogućnost razvoja inovativnih funkcionalnih proizvoda visoke nutritivne i senzorske kvalitete, što pridonosi trendu zdravijih prehrambenih proizvoda. Ovi rezultati otvaraju nove mogućnosti u proizvodnji funkcionalne hrane s naglaskom na očuvanje bioaktivnih spojeva.

Abstract (english)

This study aimed to develop functional strawberry extra jams with reduced energy value and to examine the effects of adding different sugars (fructose and sucrose) and water extracts of strawberry tree leaves (0 %, 15 %, and 30 %) on their bioactive composition, antioxidant potential, and sensory properties. The physical-chemical composition, bioactive potential, antioxidant activity, and sensory analysis were evaluated in all samples. The results showed that the addition of 15 % extract combined with fructose produced an extra jam with the highest content of total phenols, flavonoids, and hydroxycinnamic acids, as well as the greatest antioxidant capacity (FRAP method). Sensory analysis confirmed that this jam had the highest overall consumer acceptance. The study highlights the potential for developing innovative functional products with high nutritional and sensory quality, contributing to the trend of healthier food products. These findings open new possibilities in the production of functional foods with an emphasis on preserving bioactive compounds.

• Keywords: ekstra džem; jagoda; planika; polifenoli; antioksidacijski potencijal
• Keywords (english): extra jam; strawberry; strawberry tree leaves; polyphenols; antioxidant potential
• Language: croatian
• URN:NBN: urn:nbn:hr:159:953273
• 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: 2025-02-11 09:51:17