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2019, vol. 23, br. 2, str. 73-77
Korišćenje ultrazvučnog tretmana za vreme proizvodnje soka od jagode
University of Zagreb, Faculty of Agriculture, Zagreb, Croatia

e-adresaSvoca@Agr.Hr
Ključne reči: ultrazvučni tretman; toplinski tretman; specijalizirani metaboliti; antioksidacijski kapacitet; sok od jagode
Sažetak
Jagodaste voćne vrste bogat su izvor različitih nutrijenata, a njihovi proizvodi također predstavljaju nutritivno vrijedan izvor različitih biološki aktivnih spojeva visokog antioksidacijksog djelovanja. Jedan od važnih proizvoda ploda jagode je i sok koji tijekom proizvodnje podrazumijeva i toplinsku obradu što značajno negativno utječe na nutritivnu kvalitetu gotovog proizvoda reducirajući sadržaj vrijednih biaktivnih spojeva i fitonutrijenata.U današnje vrijeme tehnologijski procesi u preradi i doradi voća značajno se razvijaju u smjeru tehnika minimalnog procesiranja uz izbjegavanje intenzivnih toplinskih tretmana i upotrebu kemijskih aditiva. Upotreba neinzvazivnih tretmana poput ultrazvuka pokazuje brojne prednosti, od povećanog prinosa bioaktivnih spojeva do značajno reduciranog vremena. Cilj ovog rada bio je utvrditi utjecaj različitih procesnih metoda (toplinski i ultrazvučni tretman) na fizikalno-kemijska svojstva, sadržaj specijaliziranih metabolita i antioksidacijsku aktivnost soka jagode. Analizirana su slijedeća fizikalno-kemijska svojstva soka: ukupna suha tvar, topljiva suha tvar, ukupna kiselost, pH vrijednost i električna provodljivost, dok od bioaktivnih spojeva sadržaj vitamina C, ukupnih fenola (flavonoida i neflavonoida), ukupnih antocijana te antioksidacijski kapacitet. Najviši sadržaj ukupne suhe tvari i električne provodljivosti utvrđen je u toplinski tretiranim sokovima, dok je ultrazvučni tretman pozitivno utjecao na sadržaj ukupnih kiselina i topljivu suhu tvar. Ultrazvučno tretirani sokovi imali su čak 51 % veći sadržaj vitamina C, 23 % veći sadržaj ukupnih antocijana i značajno veći antioksidacijski kapacitet u usporedbi s toplinski tretiranim uzorcima.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea1902073S
objavljen u SCIndeksu: 03.05.2019.

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