prikaz prve stranice dokumenta Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan
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undergraduate thesis
Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:685972
Presečan, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Presečan, K. (2020). Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:685972

Presečan, Kristina. "Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:685972

Presečan, Kristina. "Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:685972

Presečan, K. (2020). 'Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:685972

Presečan K. Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:685972

K. Presečan, "Adsorpcija fenola aronije na kompleks citrus vlakna/ksantan", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:685972

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Metadata
TitleAdsorpcija fenola aronije na kompleks citrus vlakna/ksantan
Title (english)Adsorption of Chokeberry Phenolics on Complex Citrus Fibre/Xanthan
AuthorKristina Presečan
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivala se je mogućnost pripreme bioaktivnoh dodataka hrani na bazi citrus vlakna/ksantana i fenola aronije. Dobiveni kompleksi su se međusobno razlikovali u količini dodanog vlakna dok je količina soka aronije bila konstantna. Na kompleksima su utvrđeni adsorbirani fenoli, proantocijanidini i antocijani. Također su određeni parametri boje i antioksidacijska aktivnost. Najveća adsorpcija ukupnih fenola, proantocijanidina i antocijana na kompleks citrus vlakna/ksantan je postignuta primjenom najmanje količine odnosno 1 % adsorbensa prilikom kompleksiranja. Ujedno je i navedeni kompleks imao najveću antioksidacijsku aktivnost. Kompleksiranja citrus vlakna/ksantan sa sokom aronije dolazi do promjene u strukturi kompleksa u odnosu na čista vlakna što je potvrđeno snimanjem IR spektra.
Abstract (english)
The aim of this study was to investigate possibility of preparation of bioactive food additives based on citrus fibre/xanthan and chokeberry phenolics. Obtained complexes differ in amount of used fibre while amount of chokeberry juice was constant. Complexes were evaluated for adsorption of phenolics, proanthocyanidins and anthocyanins. Also, colour parameters and antioxidant activity of the complexes were determined. The highest adsorption of phenols, proantocyanidins and anthocyanins on citrus fibre/xanthan was achieved when fibre was used in the lowest amount for complexation. The same complex had the highest antioxidant activity. Complexation of citrus fibre/xanthan with chokeberry juice caused change in complex structure in comparison to pure fibres what was proven by recording of IR spectra.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:685972
ProjectNumber: PZS-2019-02-1595
Title: Vlakna i proteini kao osnova za razvoj novih bioaktivnih dodataka hrani
Acronym: NovelBioactives
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Program Znanstvena suradnja (PZS)
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 Osijek
Created on2020-10-28 10:20:39

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