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master's thesis
Stabilnost prirodnih prehrambenih bojila
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:617772
Šaravanja, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Šaravanja, N. (2014). Stabilnost prirodnih prehrambenih bojila (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:617772

Šaravanja, Nikolina. "Stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:617772

Šaravanja, Nikolina. "Stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:617772

Šaravanja, N. (2014). 'Stabilnost prirodnih prehrambenih bojila', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:617772

Šaravanja N. Stabilnost prirodnih prehrambenih bojila [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:617772

N. Šaravanja, "Stabilnost prirodnih prehrambenih bojila", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:617772

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Metadata
TitleStabilnost prirodnih prehrambenih bojila
Title (english)Stability of natural food colorants
AuthorNikolina Šaravanja
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovoga rada bio je odrediti utjecaj povišene temperature i vremena zagrijavanja te određene pH vrijednosti na stabilnost prirodnih prehrambenih bojila. Promjene parametara boje te apsorpcijski spektri određivani su pri 50° i 70°C nakon 0, 15, 30, 45, 60, 90, 120 i 180 minuta pri pH vrijednosti 5 i 7.Rezultati istraživanja pokazuju da vrijeme zagrijavanja, povišena temperatura i pH vrijednost utječu na stabilnost prirodnih prehrambenih bojila. Prirodno prehrambeno bojilo žute boje (kurkumin) najstabilnije je pri temperaturi 50°C i pH 5, a ostatak apsorbancije nakon 180 minuta iznosi 84,60%, dok je prirodno prehrambeno bojilo zelene boje (klorofilin) najstabilnije pri temperaturi 50°C i pH 7, a ostatak apsorbancije nakon 180 minuta iznosi 91,15%. Prirodno prehrambeno bojilo crvene boje (red beet) najmanje je stabilno u primijenjenim uvjetima obrade. Stabilnost mu je najveća je pri temperaturi 50°C i pH 5, a nakon 180 minuta ostatak apsorbancije iznosi 63,69%.
Abstract (english)
The aim of this study was to investigate the influence of elevated temperature and heating time as well as pH value on the stability of natural food colorants. The color changes and absorption spectra were measured at temperatures 50 and 70°C after 0, 15, 30, 45, 60, 90, 120 and 180 minutes at pH value 5 and 7. The obtained results have show that heat treatment and pH affect the stability of natural food colorants. Yellow natural food colorant (curcumin) was stable at a temperature of 50°C and pH 5 and remaining absorbance after 180 minutes was 84.60%, while the green natural food colorant (chlorophyllin) was stable at a temperature of 50°C and pH 7 and showed remaining absorbance after 180 minutes 91.15%. Red natural food colorant (red beet) was the most sensitive investigated colorant in the applied processing conditions. It has shown the highest stability at 50°C and pH 5 and after 180 minutes the remaining absorbance was 63.69%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:617772
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-02 11:10:59

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