undergraduate thesis
Batalains: stability and importance in food products

Snježana Kožić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleBetalaini: stabilnost i važnost u prehrambenim proizvodima
AuthorSnježana Kožić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Kupci sve više izbjegavaju hranu sa sintetiziranim bojilima, što navodi prehrambenu industriju da ih zamjeni sa prirodnim pigmentima, poput karotenoida, betalaina i antocijana. Betalaini su u vodi topljivi N-heterolitički spojevi, podijeljeni u dvije osnovne strukturne grupe, crveno-ljubičaste betacijane i žute betaksantine. Koriste se za bojenje mliječnih proizvoda, mesa i smrznutih deserta. Glavni izvor betalaina je korijen cikle (Beta vulgaris), ali alternativni izvori su pronađeni u biljkama iz porodice Amaranthaceae i porodice Cactaceae. Potrebna je optimizacija proizvodnje betalaina, što uključuje znanje o njihovim kemijskim svojstvima, strukturi i parametrima koji utječu na njihovu stabilnost u prehrambenom proizvodu. Osim toga njihova važnost u prehrambenim proizvodima povezana je sa visokom antioksidativnom aktivnošću i potencijalnom upotrebom u sprečavanju degenerativnih bolesti.
Keywordsbetalains sources of betalains chemical properties production and stability of betalains antioxidant activity
Parallel title (English)Batalains: stability and importance in food products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-18
Parallel abstract (English)
Consumers are increasingly avoiding foods containing synthetic colorants , which lead food industries to replace them by natural pigments such as carotenoids, betalains and anthocyanins. Betalains are water-soluble N-heterocyclic compounds, divided into two basic structural groups: red-violet betacyanins and yellow betaxanthins. They are used for colouring dairy products, meat and frozen desserts. The main source of betalains is red beet root (Beta vulgaris) but alternative sources are found in plants from the Amaranthaceae and Cactaceae families. Optimization of pigment production is necessary and it involves knowledge of chemical properties, structure and parameters affecting stability of betalains in food products. Their importance in food products is linked to their potent antioxidant activity and potential use as protection against degenerative diseases.
Parallel keywords (Croatian)betalaini izvori betalaina kemijska svojstva proizvodnja i stabilnost betalaina antioksidacijska aktivnost
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:647056
CommitterSanda Hasenay