A5057553514- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Additive Manufacturing and 3D Printing Technologies
- Horticultural and Viticultural Research
- Botanical Research and Applications
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolism and Applications
- Food Drying and Modeling
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Berry genetics and cultivation research
- Food Waste Reduction and Sustainability
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Seed and Plant Biochemistry
- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Digital Economy and Work Transformation
- Radiation Effects and Dosimetry
- Dyeing and Modifying Textile Fibers
- Agriculture Sustainability and Environmental Impact
- Food Science and Nutritional Studies
- Morinda citrifolia extract uses
- Innovation and Socioeconomic Development
- Food composition and properties
University of Zagreb
2021-2024
3D printing technology (3DP) as additive manufacturing is an innovative design that can meet the individual nutritional and sensory needs of consumers. Therefore, aim this work was to apply 3DP in production a strawberry-based functional product with addition two hydrocolloids (corn wheat starch) three proportions (10, 15 20%) investigate influence process parameters on physico-chemical textural properties, well bioactive antioxidant potential microbiological stability, with(out) natural...
The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics polyphenolic compounds from organic peppermint leaves. phytochemicals (Mentha piperita L.) are increasingly used in food technology due their numerous biological activities. processing various plant materials by MAE and production high-quality extracts is becoming important. Therefore, influence microwave irradiation power (90, 180, 360, 600, 800 W) on total yield (Y), polyphenols (TP), flavonoid (TF)...
In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in hurdle concept (HPU + PEF) on content biologically active compounds (BACs) and antioxidant activity strawberry juices stored at 4 °C/7 days was investigated. The HPU performed with an amplitude 25% pulse 50% during 2.5, 5.0 7.5 min, while PEF strength 30 kV cm−1 frequency 100 Hz 1.5, 3 4.5 min. results obtained indicate that synergy mechanisms action for technologies plays a critical role...
This study presents a novel approach to preserving the quality of strawberry juice through innovative combination (hurdle) pulsed electric field (PEF) and high-power ultrasound (HPU) treatments. The objective was evaluate impact various PEF (30 kV/cm, 100 Hz, 1.5-4.5 min) HPU (25% amplitude, 50% pulse, 2.5-7.5 treatments on anthocyanin stability, color, physicochemical properties (conductivity, browning index, dissolved oxygen, hydroxymethylfurfural content) during 7-day storage at 4°C. Our...
Three-dimensional (3D) printing technology is revolutionizing the food industry by enabling creation of customized, nutrient-rich, and visually appealing products. This review explores current state 3D functional printing, evaluating its potential to address global challenges such as personalized nutrition, sustainability, waste reduction. While significant advancements have been made, in scalability, ingredient compatibility, consumer acceptance persist. The question remains whether this a...
Strawberries (
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve bioactive compounds (BACs) content antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm-1, 100 Hz during 1.5, 3, 4.5 min, while HPU 25% amplitude 50% pulse 2.5, 5.0, 7.5 min. Total phenols hydroxycinnamic acids were most stable BACs treatment without duration both treatments, flavonols condensed tannins showed a significant...
Strawberry tree fruits (Arbutus unedo L.) are a natural source of valuable biologically active compounds. Therefore, the aim this work was to develop green extraction approach using pressurized liquid (PLE) provide highest yield bioactive Different solvents (distilled water, 50% and 96% ethanol) different PLE parameters were investigated: temperature (40, 80, 120 °C), static time (5 10 min), number cycles (1 2). Total phenolic contents (TPC), hydroxycinnamic acids (HCA), flavonols (FL),...
The aim of this study was to investigate the influence high intensity pulsed electric field (HIPEF) technology on stability total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (
The search for unexplored plant resources that would provide a good basis the development of novel probiotic functional foods is rapidly increasing. In this context, strawberry tree fruit (Arbutus unedo L.) particularly interesting, as it rich in numerous antioxidant bioactive compounds have been shown to be beneficial health, but not yet found industrial applications. work, characterization lactic acid bacteria strain Lactiplantibacillus plantarum DB2, isolated from strawberries (Fragaria...
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on stability bioactive compounds in strawberry juices obtained from fruits with different stages ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, 100%), pulses (50 treatment time (5 10 min). Amplitude pulse had a significant effect (p ≤ 0.05) all except flavonols hydroxycinnamic acids. The duration 5 min positive impact content anthocyanins, condensed...
Abstract BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID‐19 pandemic. An online survey was conducted in 15 European Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects education levels shape perceptions within countries. The pandemic their safety, which is relatively low on average. However, it significantly...
The strawberry (genus Fragaria) is a plant from the rose family (Rosaceae). As fruits are likely to be picked mechanically, they grown close consumption centers. aim of this work was develop suitable method for detecting as many molecules possible in order able distinguish between different cultivars and geographical origins future. Whole strawberries “Albion” cultivar, Jagodica Purgerica region Zagreb, were used. Gas chromatography-mass spectrometry (GC-MS) SCAN mode used analyze aroma...
The influence of wheat starch (6%, 8% and 10%, w/w) a 3D printing program (program 1 vs. 2) on the content bioactive compounds, antioxidant capacity, color parameters rheological sensory properties was investigated in strawberry tree fruit snacks. Increasing led to decrease almost all while it had no effect capacity. significant compounds (except hydroxycinnamic acids), capacity parameters. A higher improved strength sample but mechanical properties. Smaller particles with stability sample....