Primjena eteričnih ulja u prehrambenoj industriji

undergraduate thesis

• Title (english): Application of essential oils in food industry
• Author: Marija Pilić
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2011-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Eterična ulja su aromatične tekućine dobivene iz biljnog materijala (cvijeća, pupoljaka, sjemena, lišća, kore, trave, grančica, plodova i korijenja). Mogu se dobiti raznim postupcima destilacije (vodena destilacija, destilacija vodenom parom, destilacija parom), ekstrakcijom pomoću organskih otapala, tiještenjem, enfleurage metodom, ekstrakcijom superkritičnim plinovima itd. Eterična ulja mogu sadržavati oko 20 do 60 komponenata prisutnih u različitim koncentracijama koje se ubrajaju u dvije grupe različitog biosintetičkog porijekla. Glavna skupina je sastavljena od terpena i terpenoida, a druga od aromatskih i alifatskih sastojaka. Osnovna primjena eteričnih ulja svodi se na aromatiziranje (gdje proizvodu daju svoju karakterističnu aromu) te antioksidacijski i antibakterijski učinak koji imaju na hranu kojoj se dodaju.

Abstract (english)

Essential oils are aromatic liquids obtained from plant material (flowers, buds, seeds, leaves, barks, herbs, twigs, fruits and roots). They can be obtained by various methods of distillation (water distillation, water steam distillation, steam distillation), organic solvent extraction, expression, enfleurage method, supercritical gas extraction etc. Essential oils can contain about 20-60 components at quite different concentrations which include two groups of distinct biosynthetically origin. The main group is composed of terpenes and terpenoids and the other of aromatic and aliphatic constituents. The basic application of essential oils boils down to flavoring (where they give their own characteristic flavor to a product) and to antioxidant and antibacterial effect they have on food to which they're added.

• Keywords: eterična ulja; ekstrakcija; aroma; antibakterijska aktivnost; antioksidacijski kapacitet
• Keywords (english): essential oils; extraction; flavor; antibacterial activity; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:640925
• Study programme: Title: Food Technology; 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-05-18 12:39:55