undergraduate thesis
Chlorophyll: the importance of stability in food products

Jelena Grgić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleKlorofil: stabilnost i važnost u prehrambenim proizvodima
AuthorJelena Grgić
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Klorofil daje različite nijanse različitim dijelovima plodova. To je najrasprostanjeniji biljni pigmenti, koji je pretežno prisutan u lišću, zelenom povrću i voću. U stanicama se nalaze u specifičnim nakupinama – kloroplastima, vezani u obliku lipoproteinskog kompleksa (netopljivog) dispergiranog u vodenoj fazi stanice. Neki od čimbenika koji utječu na stabilnost klorofila su pH medija, temperatura, enzimi (klorofilaze). Pod utjecajem slabih ili jačih kiselina Mg se zamjenjuje H+ ionom i stvaraju se smeđa obojenja - feofitini, dok pri povišenoj temperaturi u blago kiselom mediju dolazi do hidrolize, izdvajanja fitola, Mg ostaje u molekuli a spojevi koji nastaju – klorofilidi su sličnog zelenog obojenja, ali su nestabilniji od klorofila. U ovom radu posebna pažnja usmjerena je na važnost i stabilnost klorofila, stvaranje uvjeta i korištenje različitih metoda i tehnologija koje se koriste kako bi se dobili stabilni proizvodi s bojom koja je prihvatljiva svakom kupcu.
Keywordschlorophyll
Parallel title (English)Chlorophyll: the importance of stability 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 date2010-11-02
Parallel abstract (English)
Chlorophyll pigments give different shades of different parts of the fruit. These are the most widespread pigments, which are mostly present in the leaves, green vegetables and fruits. In cells they are located in specific clusters - chloroplasts, linked in the form of lipoprotein complexes (insoluble) dispersed in the aqueous phase of the cell. Some of the factors that influence the stability of chlorophyll are the pH media, temperature, enzymes (chlorophyllase). Under the influence of weak or strong acid Mg is replaced by H+ ions and produce the brown colour - pheophityn, while at elevated temperature in slightly acidic medium leads to hydrolysis, separation of phytol, Mg remains in the molecule, and compounds that arise – chlorophyllid are similar green colour, but are less stable than chlorophyll. In this paper special attention is directed to the importance of chlorophyll and stability, creating conditions and using different methods and technologies used to obtain stable products with paint that is acceptable to every customer.
Parallel keywords (Croatian)klorofil
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:109:800756
CommitterIvana Šuvak