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undergraduate thesis
Stabilnost antocijana i tehnike povećanja njihove stabilnosti
završni rad
2023. urn:nbn:hr:167:980743
Knežević, Valentina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Knežević, V. (2023). Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:980743

Knežević, Valentina. "Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:980743

Knežević, Valentina. "Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:980743

Knežević, V. (2023). 'Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:980743

Knežević V. Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:167:980743

V. Knežević, "Stabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:980743

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Metadata
TitleStabilnost antocijana i tehnike povećanja njihove stabilnosti : završni rad
Title (english)Stability of anthocyanins and recovery : bachelor thesis
AuthorValentina Knežević
MentorTea Bilušić (mentor)
Committee memberZvonimir Marijanović (predsjednik povjerenstva)
Committee memberMarijo Buzuk (član povjerenstva)
Committee memberTea Bilušić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antocijani su u vodi topljivi pigmenti koji spadaju u fenole, vrlo su važni za rast i razvoj biljaka. Upotrebljavaju se kao prirodni pigmenti u raznim industrijama, a osim toga nedavna istraživanja provedena na antocijanima pokazala su kako imaju vrlo važnu ulogu kod prevencije pojedinih bolesti jer djeluju protuupalno i antioksidacijski. Zbog toga se u posljednje vrijeme javila potreba za povećanom upotrebom antocijana. Budući da su antocijani vrlo nestabilni, to otežava njihovu ekstrakciju i čuvanje. Njihova stabilnost ovisi o mnogim faktorima poput: pH, temperature, svjetla, kopigmentacije, kisika, enzima, askorbinske kiseline, i dr. Rad sadrži informacije temeljene na nizu provedenih eksperimentalnih radova kojima se utvrdilo kakva je stabilnost antocijana pri povišenim temperaturama, različitim pH vrijednostima i svjetlu što omogućava određivanje optimalnih uvjeta za razvoj budućih proizvoda koji sadrže antocijane u cilju očuvanja njihove biološke aktivnosti te prevencije procesa degradacije. Navedene su i tehnike stabilizacije antocijana koji omogućavaju obradu i čuvanje proizvoda s visokim udjelom antocijana pri višim temperaturama i većim pH vrijednostima.
Abstract (english)
Anthocyanins are water-soluble pigments that belong to the group of phenols, and are very important for the mechanisms of many plants. They are used as natural pigments in various industries. In addition, and recent research on anthocyanins has shown that they play an important role in the prevention of certain diseases, as they have anti-inflammatory and antioxidative effects. As a result, there has been an increasing demand for the use of anthocyanins. Because anthocyanins are very unstable, they are more difficult to extract and store. Their stability depends on many factors such as: pH, temperature, light, copigmentation, oxygen, enzymes, ascorbic acid and others. The thesis contains information based on a large number of experiments that confirm the stability of the anthocyanins at higher temperatures, different pH values and under the influence of light. This make it possible to determine optimal conditions for the development of future products containing anthocyanins where degradation processes are prevented. The techniques for stabilising the anthocyanins, allowing the processing of the products containing them at higher temperatures and higher pH values, are also indicated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:980743
Study programmeTitle: Food technology - undergraduate - university
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 conditionsOpen access
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Created on2023-11-14 08:51:05