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doctoral thesis
Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije
2024. urn:nbn:hr:109:043806
Buljeta, Ivana
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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Buljeta, I. (2024). Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:043806

Buljeta, Ivana. "Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:043806

Buljeta, Ivana. "Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:043806

Buljeta, I. (2024). 'Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:043806

Buljeta I. Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:043806

I. Buljeta, "Priprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:043806

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Metadata
TitlePriprema i stabilnost bioaktivnih dodataka hrani na bazi citrus vlakana i soka aronije
Title (english)Preparation and stability of bioactive food additives based on citrus fibers and chokeberry juice
AuthorIvana Buljeta
MentorMirela Kopjar (mentor)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberJosip Šimunović (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberLidija Jakobek Barron (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 country2024-06-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
U prvom dijelu istraživanja ispitana je mogućnost korištenja citrus vlakana, citrus vlakana/ksantana i citrus vlakana/guara kao nosača polifenola i hlapljivih spojeva soka aronije. Bioaktivni dodaci hrani sa sokom aronije i različitim količinama vlakana (1 %, 2 % i 3 %) pripremljeni su liofilizacijom. U drugom dijelu istraživanja ispitan je utjecaj dodatka saharoze ili trehaloze na definirane parametre. U dobivenim kompleksima određeni su sadržaj polifenola i hlapljivih komponenti, antioksidacijska aktivnost, mogućnost inhibicije enzima, parametri boje i strukturne promjene primjenom FTIR analize. Kompleksi su skladišteni osam mjeseci te je ispitana njihova stabilnost tijekom skladištenja. Rezultatima je utvrđeno da količina vlakana i tip vlakna, te dodatak disaharida utječu na vezanje polifenola i konačni aromatski profil dobivenih kompleksa. Najveći udio polifenola i antioksidacijska aktivnost određeni su u kompleksima s 1 % vlakna te je povećanjem količine vlakna utvrđeno smanjenje ovih parametara. Dodatak disaharida nije utjecao ili je negativno utjecao na vezanje polifenola i hlapljivih komponenti na vlakna. Rezultati dobiveni ovim istraživanjem potvrdili su da se ispitivana vlakna mogu koristiti za formuliranje novih bioaktivnih aditiva te njihovu moguću primjenu za obogaćivanje proizvoda kojima se dodaju polifenolima i hlapljivim komponentama aronije.
Abstract (english)
In the first part of the research, the possibility of citrus fibers, citrus fibers/xanthan and citrus fibers/guar as carriers of polyphenols and volatile compounds of chokeberry juice was examined. Bioactive food additives with chokeberry juice and different fiber amounts (1%, 2% and 3%) were prepared by lyophilization. In the second part, sucrose or trehalose was added to the fibers and the influence on the defined parameters was examined. Complexes were evaluated on the content of polyphenols and volatile compounds, antioxidant activity, possibility of enzyme inhibition, color parameters and structural changes by FTIR analysis. The stability of complexes was evaluated during eight months of storage. The results showed that the amount and type of fiber, as well as the addition of disaccharides, influenced the binding of polyphenols and aromatic profile of complexes. The highest concentration of polyphenols and antioxidant activity were in complexes with 1% fiber while increase of fiber amount caused a decrease in these parameters. Disaccharides did not affect or negatively affected the binding of polyphenols and volatile components to the fibers. The results confirmed that selected fibers can be used for formulation of novel bioactive additives and could be used for the enrichment of products with polyphenols and volatile chokeberry components.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:043806
Promotion2024
ProjectNumber: PZS-2019-02-1595
Title: Vlakna i proteini kao osnova za razvoj novih bioaktivnih dodataka hrani
Title: Fibers and proteins as building blocks for development of novel bioactive food ingredients
Acronym: NovelBioactives
Leader: Mirela Kopjar
Jurisdiction: eu
Funder: Europska komisija
Study programmeTitle: Food Technology and Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/ica znanosti u području biotehničkih znanosti, znanstvenom polju prehrambena tehnologija / doktor/ica znanosti u području biotehničkih znanosti, znanstvenom polju nutricionizam (doktor/ica znanosti u području biotehničkih znanosti, znanstvenom polju prehrambena tehnologija / doktor/ica znanosti u području biotehničkih znanosti, znanstvenom polju nutricionizam)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1580207001
Type of resourceText
Extent(10), 167 str. ; ilustr., graf. prikazi
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-10 10:09:55