Faculty of Food Technology and Biotechnology, Department of Food Quality and Nutrition, Laboratory for Food Quality Control

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Main research field

food technology, nutrition

Specific research areas

food analysis, food quality, food safety

Techniques/methods

HPLC (sugars, flavonoids, nucleotides, lycopene) electronic tongue (milk, fermented milks, juices, wine, flour, honey, human milks, infant formulas) spectrophotometry (UV-VIS, AAS)

Equipment

elecronic tongue

Technology keywords

  • Statistical Analysis
  • Food Additives/Ingredients/Functional Food
  • Food quality and safety
  • Safe production methods
  • Nutrition and Health
  • Quality Standards
  • Traceability of food, food chemistry

Services offered

  • Teaching and Training
  • Quality control

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Pharmaceuticals & Biotechnology

Short summary (English)

Our research groups expertise is in close relation with our national research project and deals with functional food. Functional food may be defined as food that by virtue of physiologically active food components provide health benefits beyond basic nutrition. Bioactive compounds are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. Some of the bioactive compounds include, phenolic compounds including their sub-group of flavonoides from honey and carotenoid lycopene from tomato. The potential bioactive compounds include nucleotides because of its wide range of favourable physiological and metabolic activity and role in the development of immune function in infants. In this study, contents of bioactive compounds in tomatoes, honey and infant formulas purchased on markets in Zagreb, Croatia will be determined. Also, influence of different storage parameters on qualitative and quantitative changes of bioactive compounds of these products (according to their labels) will be evaluated. In these purpose, modern analytical methods were applied in food analysis. High performance liquid chromatography (HPLC) was used in the determination of phenolic compounds in honey, lycopene in tomatoes, nucleotides in infant food, then the determination of sugars in honey and the determination of sugars (lactose, fructose, glucose, galactose and maltose) in infant formulas. In these purpose, the methods were developed, according to research by other scientists. All methods were validated in our laboratory and adapted to working conditions. The most modern instrument in these studies is electronic tongue for the analysis of food products in liquid form; honey samples, infant formulas, yogurt, juices and other. All obtained results are processed using multivariate statistical analysis, including principal component analysis (PCA), partial least squares analysis (PLS) and analysis of neural networks (ANN).

Short summary (Croatian)

Naša istraživačka skupina bavi se uglavnom pitanjima vezanim za istraživanja unutar nacionalnog projekta MZOŠ-a. koji je posvećen funkcionalnoj hrani u širem smislu. Funkcionalna hrana može se definirati kao hrana koja, uz osnovne nutritivne sastojke, svojim fiziološki aktivnim sastojcima povoljno utječe na zdravlje ljudi. Bioaktivne komponente su nenutritivni spojevi koji su u hrani obično prisutni u malim udjelima. Intenzivno se proučavaju kako bi se utvrdio njihov povoljan utjecaj na zdravlje. U neke od bioaktivnih spojeva ubrajaju se fenolni spojevi uključujući njihovu podgrupu flavonoide iz meda, karotenoid likopen iz rajčice. U potencijalne bioaktivne spojeve ubrajaju se nukleotidi zbog svog širokog spektra povoljnih fizioloških i metaboličkih djelovanja te ulozi u razvoju i u imunološkim funkcijama kod dojenčadi. Ovo istraživanje će utvrditi udjel bioaktivnih komponenata u rajčici, medu i infant formulama prisutnim na našem tržištu te kako se oni kvalitativno i kvantitativno mijenjaju tijekom skladištenja tih proizvoda i njihovih prerađevina u deklariranom vremenskom periodu trajnosti pri različitim uvjetima čuvanja. U svrhu navedenih istraživanja primijenjene su najsuvremenije metode u analitici hrane. Visokodjelotvorna tekućinska kromatografija (HPLC) primijenjena je u određivanju fenolnih spojeva u medu, likopena u rajčici, nukleotida u hrani za dojenčad, zatim za određivanje šećera u medu i određivanje šećera (laktoze, fruktoze, glukoze, galaktoze i maltoze) u hrani za dojenčad. U navedene svrhe su razvijene metode prema istraživanjima drugih znanstvenika. Sve metode su validirane u našem laboratoriju i prilagođene uvjetima rada. Također, kao najsuvremeniji instrument u navedenom istraživanju koristi se elektronski jezik na kojem se analiziraju uzorci meda, hrane za dojenčad, jogurta, sokova, kao i drugih proizvoda u tekućem obliku. Svi dobiveni rezultati obrađuju se pomoću multivarijantne statističke analize, uključujući analizu glavnih komponenata, analizu parcijalnih najmanjih kvadrata i analizu neuronskim mrežama.

Last update: 06.02.2013. 06:08:08

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