Faculty of Food Technology and Biotechnology, Department of Food Technology Engineering, Laboratory for Fruit and Vegetable Preservation and Processing

PDF Export

Main research field

Food technology

Specific research areas

food processing, food technology, functional food, food analysis, antioxidant and antimicrobial activity of biological active compounds, quality control, sensory analysis

Techniques/methods

spectrophotometric, HPLC and LC/MS/MS determination of anthocyanins, polyphenols, carotenoids, melatonin, antioxidant activity by using different methods (DPPH, FRAP, ABTS, ORAC), GC and GC/MS determination of volatiles of fruit, basic physicochemical analysis, spectrophotometric determination of pectin substances, enzyme activity

Equipment

pilot plant with vacuum-cooker for jelling products pilot plant for juice producing, freeze dryer spray dryer HPLC and GC/MS is in Department's (Department of food technology engineering) possession

Technology keywords

  • Drying
  • Drink Technology
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Food quality and safety

Services offered

  • Teaching and Training
  • Quality control

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Industrial Engineering

Short summary (English)

Researchers in the Laboratory for the preservation and processing of fruit and vegetables carried out the researches on changes of basic physico-chemical parameters, pectin substances, vitamins, phenolic compounds and plant pigments (anthocyanins, carotenoids, chlorophyll), the plant hormone melatonin, aromatic compounds (volatile compounds) and enzyme PPO and POD during the ripening of fruits and vegetables, during processing into semi-products and final products, and during storage. Furthermore, our team investigate the influence of conventional method of extraction in comparison with microwave and ultrasound assisted extraction on isolation of biologically active compounds from spices and aromatic herbs, fruit and vegetables.We also conducted measurements of color parameters in the CIE Lab color system, the evaluation of sensory properties of raw materials and products and measurment of antioxidant capacity. Plant pigments, phenolic compounds and melatonin are investigated (ili determined) by spectrophotometric methods, by using HPLC with UV / Vis PDA and FD detection, and by liquid chromatography with mass detection (LC / MS / MS). Volatile compounds are determined by GC with mass detection (GC / MS). In order to determine the antioxidant capacity, different methods were established (DPPH, FRAP, ABTS and ORAC). Monitoring the stability of phenolic compounds, plant pigments, melatonin, volatile compounds, and antioxidant capacity are investigated particularly during the production and concentration of juice in the industrial and semi-industrial conditions, as well as during jams production. Studies of pectin substances related to the study of their composition in fruits and their influence in the process of gel formation during jams manufacture at atmospheric pressure and vacuum. Furthermore, studies have also linked to processes like candying, freezing, drying in the oven chamber, and to minimal processing of fruits and vegetables. During the last year, equipments for two new technologies like freeze drying and spray drying are acquired and established in the purpose to obtain functional products based on fruits, vegetables and aromatic herbs. The most investigated fruits and aromatic plants are strawberry, cherry, blueberry, fig, apricot, apple, elderberry, peach, blackthorn, cornelian cherry, pumpkin, sage, lavender and thyme.

Short summary (Croatian)

Istraživači u Laboratoriju za procese konzerviranja i preradu voća i povrća provode se istraživanja promjene osnovnih fizikalno-kemijskih parametara, pektinskih tvari, vitamina, fenolnih spojeva, biljnih pigmenata (antocijani, karotenoidi, klorofili), biljnog hormona melatonina, aromatskih spojeva (hlapljivi spojevi) te enzima PPO i POD tijekom zrenja voća i povrća, tijekom prerade u poluproizvode i proizvode te tijekom skladištenja. Nadalje, istražuje se utjecaj konvencionalnih metoda ekstrakcije, te ekstrakcije potpomognute mikrovalovima i ultrazvukom na izolaciju biološki aktivnih spojeva iz začinskog i aromatskog bilja, voća i povrća. Također se provodi mjerenje parametara boje u CIE Lab sustavu boja, ocjenjivanje senzorskih svojstava svježih sirovina i prerađevina te određivanje antoksidacijskog kapaciteta. Određivanje biljnih pigmenta, fenolnih spojeva i melatonina provodi se spektrofotometrijskim metodama, primjenom HPLC uz UV/Vis PDA i FD detekciju, te tekućinskom kromatografijom uz masenu detekciju (LC/MS/MS). Hlapljivi spojevi određuju se primjenom plinske kromatografije uz masenu detekciju (GC/MS). Za određivanje antioksidacijskog kapaciteta najčešće se koriste DPPH, FRAP, ABTS i ORAC metode. Određivanje stabilnosti fenolnih spojeva, biljnih pigmenata, melatonina, hlapljivih spojeva, i antioksidacijskog kapaciteta posebno se istražuje tijekom proizvodnje i koncentriranja sokova u industrijskim i poluindustrijskim uvjetima, kao i tijekom proizvodnje želiranih proizvoda. Istraživanja pektinskih tvari odnose se na proučavanje njihovog sastava u voću i na njihov utjecaj u procesu želiranja tijekom proizvodnje želiranih proizvoda pri atmosferskom tlaku i u vakuumu. Nadalje, istraživanja su vezana i uz procese kandiranja, zamrzavanja, sušenja u komornoj sušnici, te uz proizvodnju minimalno procesiranog voća i povrća. Zadnjih godinu dana u Laboratoriju se stvaraju uvjeti za razvijanje i proizvodnju funkcionalnih proizvoda na bazi voća, povrća te aromatskog bilja primjenom liofilizacije te sušenja raspršivanjem. Najviše istraživano voće i aromatsko bilje su jagode, višnje, mandarine, borovnice, smokve, marelice, jabuke, bazga, breskve, drijenak, trnina, buča, kadulja, lavanda i majčina dušica.

Last update: 06.02.2013. 06:08:02

Contact us