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Utjecaj „tehnologije preprekama“ na stabilnost antocijana i antioksidacijski kapacitet u sokovima od jagode tijekom skladištenja ; The effect of 'hurdle technology' on anthocyanin stability and antioxidant capacity in strawberry juices during storage

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Bursać Kovačević, Danijela; Bebek Markovinović, Anica; Stulić, Višnja
    • بيانات النشر:
      Sveučilište u Zagrebu. Prehrambeno-biotehnološki fakultet. Zavod za prehrambeno-tehnološko inženjerstvo. Laboratorij za procese konzerviranja i preradu voća i povrća.
      University of Zagreb. Faculty of Food Technology and Biotechnology. Department of Food Engineering. Laboratory for Technology of Fruits and Vegetables Preservation and Processing.
    • الموضوع:
      2023
    • Collection:
      Croatian Digital Theses Repository (National and University Library in Zagreb)
    • نبذة مختصرة :
      Cilj ovog rada je bio ispitati utjecaj tehnologije preprekama na stabilnost antocijana i antioksidacijski kapacitet (AOK) u sokovima od jagode tijekom skladištenja 7 dana pri 4 °C. Tehnologije pulsirajućeg električnog polja (PEF) i ultrazvuka visoke snage (HPU) primijenjene su u različitom slijedu primjene i različitim vremenima obrade: PEF- 30 kV/cm, 100 Hz, 1,5-4,5 minute i HPU- amplituda 25 %, puls 50 %, 2,5-7,5 minuta. HPU+PEF tretman pokazao se povoljnijim konceptom prepreka jer je rezultirao većom stabilnošću antocijana i AOK. Tijekom skladištenja, veća stabilnost antocijana evidentirana je u sokovima tretiranim PEF+HPU tehnologijom, u usporedbi s HPU+PEF tretmanom. Neovisno o slijedu primjenjenih tehnologija, AOK je bio niži u sokovima skladištenim 7 dana. Kraća vremena obrade soka primjenjenim tehnologijama povoljnije djeluju na stabilnost antocijana i AOK u sokovima od jagode. Tehnologija preprekama s PEF i HPU tretmanima može se smatrati održivim konceptom za preradu funkcionalnih sokova od jagode s obzirom na stabilnost antocijana i AOK. ; This work investigated the influence of hurdle technology on anthocyanin stability and antioxidant capacity (AOC) in strawberry juices during storage for 7 days at 4°C. Pulsed electric field (PEF) and high-power ultrasound (HPU) were used in different application sequences and with different processing times: PEF- 30 kV/cm, 100 Hz, 1.5-4.5 min and HPU- amplitude 25%, pulse 50%, 2.5-7.5 min. The HPU+PEF treatment was more favorable approach as it resulted in greater stability of anthocyanins and AOC. During storage, greater stability of anthocyanins was observed in the PEF+HPU treated juices. Regardless of the sequence of applied technologies, AOC was lower in juices stored for 7 days. Shorter processing times of applied technologies have a more favorable effect on the stability of anthocyanins and AOC in strawberry juices. Hurdle technology with PEF and HPU treatments can be considered as a sustainable approach for processing functional strawberry juices considering ...
    • File Description:
      application/pdf
    • Relation:
      https://zir.nsk.hr/islandora/object/pbf:4916; https://urn.nsk.hr/urn:nbn:hr:159:266030; https://repozitorij.unizg.hr/islandora/object/pbf:4916; https://repozitorij.unizg.hr/islandora/object/pbf:4916/datastream/PDF
    • Rights:
      http://creativecommons.org/licenses/by-nd/4.0/ ; info:eu-repo/semantics/openAccess
    • الرقم المعرف:
      edsbas.285734AD