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master's thesis
Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina
2022. urn:nbn:hr:109:734414
Majdančić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Majdančić, M. (2022). Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:734414

Majdančić, Maja. "Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:734414

Majdančić, Maja. "Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:734414

Majdančić, M. (2022). 'Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:734414

Majdančić M. Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:734414

M. Majdančić, "Polifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:734414

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Metadata
TitlePolifenoli i antioksidacijska aktivnost gelova na bazi karboksimetilceluloze i soka kupina
Title (english)Polyphenols and Antioxidant Activity of Gels Based on Caboxymethyl Cellulose and Blackberry Juice
AuthorMaja Majdančić
MentorMirela Kopjar (mentor)
MentorIna Ćorković (pomoć pri izradi, neposredni voditelj)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Hidrogelovi na bazi soka kupine pripremljeni su dodatkom soka kupine, karboksimetilceluloze, pululana i proteina mlijeka. Količina karboksimetilceluloze u svim uzorcima iznosila je 2%, pululana 0,1% ili 0,2%, te proteina mlijeka 1%. Uzorcima su određeni različiti parametri nakon pripreme i nakon 6 mjeseci skladištenja: ukupni fenoli, proantocijanidini, antocijani, polimerna boja, indeks posmeđivanja, antioksidacijska aktivnost primjenom FRAP, CUPRAC, DPPH te ABTS metoda te parametri boje. Kontrolni uzorak bio je hidrogel pripremljen sa sokom kupine i karboksimetilcelulozom. Dobiveni rezultati ukazuju na to da dodatak pululana i proteina mlijeka utječe na ispitivane parametre. Najveću koncentraciju polifenola (određeno HPLC-om) imali su hidrogelovi pripremljeni uz dodatak pululana i proteina mlijeka. Ujedno su isti uzorci imali i najveći udio antocijana. Tijekom skladištenja došlo je do gubitka ukupnih fenola, proantocijanidina i antocijana, te do povećanja indeksa posmeđivanje i polimerne boje.
Abstract (english)
Blackberry juice-based hydrogels are prepared by adding blackberry juice, carboxymethylcellulose, pullulan and milk protein. The amount of carboxymethylcellulose was 2%, pullulan was added in amount of 0.1% or 0.2%, and milk protein in amount of 1%. Different parameters were determined after preparation and after 6 months of storage: total phenols, proanthocyanidins, anthocyanins polymer color, browning index, antioxidant activity using FRAP, CUPRAC, DPPH and ABTS methods, and color parameters. The control sample was hydrogel prepared with carboxymethylcellulose. The results indicate that the amount of additives affected the mentioned parameters. The highest concentration of total phenols (determined by HPLC) was determined in hydrogels with the addition of pullulan and milk proteins. Additionally, the same samples had the highest concentration of anthocyanins. During storage, decrease of total phenols, proanthocyanidins and anthocyanins, and an increase of browning index and polymer color was observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:734414
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2022-10-04 08:18:37