master's thesis
Retention of colour and aroma compounds in aronia juice during nanofiltration concentration

Josipa Rukavina (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleZadržavanje tvari boje i arome u soku aronije tijekom koncentriranja nanofiltracijom
AuthorJosipa Rukavina
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Aronija pripada skupini najzdravijeg bobičastog voća zahvaljujući svojoj nutritivnoj vrijednosti. Bogata je antioksidansima, dijetetskim vlaknima, fitonutrijentima, folnom kiselinom itd. Zbog oporog okusa većinom se prerađuje u razne prehrambene proizvode kao što su džemovi i sokovi. U ovom istraživanju sok aronije se koncentrirao postupkom membranske nanofiltracije pri tri različita tlaka (4,5 MPa, 5,0 MPa i 5,5 MPa) i dva temperaturna režima (uz hlađenje i bez hlađenja retentata). Maksimalan udio topivih čvrstih tvari je 26,9%. Aromatske komponente u početnom soku aronije i koncentratu identificirane su pomoću plinske kromatografije i masene spektrometrije. Protok permeata ovisan je o parametrima procesa. Najveći zabilježeni protok(19,43-9,61 L/m2h) dogodio se u procesu koncentriranja pri 5,5 MPa bez hlađenja. Najveće zadržavanje polifenola također je ostvareno pri istim parametrima, dok su se aromatski spojevi najviše zadržali pri tlaku od 5,5 MPa sa hlađenjem. Prikupljeni permeati su također analizirani. Imali su 1% čvrstih topivih tvari i sadržavali su male količine fenolnih i aromatskih spojeva koji su prolazili kroz membrane.
Keywordsnanofiltration chokeberry permeates antioxidant activity phenolics aroma
Parallel title (English)Retention of colour and aroma compounds in aronia juice during nanofiltration concentration
Committee MembersMirela Kopjar (committee chairperson)
Anita Pichler (committee member)
Lidija Jakobek (committee member)
Nela Nedić Tiban (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-07-11
Parallel abstract (English)
Chokeberries are among the healthiest berries due to their high nutritional value. They are rich in antioxidants, dietary fibre, phytonutrients, folate, etc. Because of astringent taste they are usually processed to various food products like juices and jams. In the present study chokeberry juice was concentrated by nanofiltration membrane process at three different pressures (4,5 MPa, 5,0 MPa and 5,5 MPa) and two different temperature regime (with cooling and without cooling of the retentate). The maximum achievable total soluble solid content was 26,9%. The aromatic components in initial juice and concentrates were identified by gas chromatography mass spectrometry. The permeate flux highly depended upon processing parameters. The highest recorded (19,43-9,61 L/m2h) was in process at 5,5 MPa without cooling. The best retention of total phenolic was also observed in that process, while aromatic components mostly retained at 5,5 MPa with cooling. Also, collected permeates were analysed. They had 1% of total soluble solid content and contained some small amounts of phenolic and aromatic components that pass through membrane.
Parallel keywords (Croatian)nanofiltracija aronija permeati antioksidacijska aktivnost fenoli aroma
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:554420
CommitterSanda Hasenay