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Food Technology and Biotechnology 4
Agriculturae Conspectus Scientificus 2
Chemical and Biochemical Engineering Quarterly 1
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aciliranje 1
acylation 1
anthocyanin concentration 1
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anthocyanin microencapsulation 1
anthocyanin stability 1
antioksidacijska aktivnost 1
antioxidant activity 1
antocianin 1
autentičnost 1
authenticity 1
black carrot 1
blanching 1
blanširanje 1
blueberry 1
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brzina sušenja 1
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eng Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines
Herjavec, Stanka; Jeromel, Ana; Maslov, Luna; Jagatić Korenika, Ana Marija; Mihaljević, Marin; Prusina, Tihomir
Agriculturae Conspectus Scientificus Vol. 77, No. 1, 2012
Skin maceration contact time is essential winemaking technique to affect anthocyanin concentration and high quality of red wines. The aim of this work was to investigate the changes in basic composition, anthocyanin profile and sensory properties of Blatina wines obtained with skin contact time from 4, 8, 12 to 16 days. Results indicate that longer period of maceration positively influenced the quality of Blatina wines. Blatina wines obtained by 12 or 16 days of maceration presented a significant increase of the dry extract, ash, total phenol a...
Hrčak ID: 77907
PDF (Engleski, 101 KB)

eng The Study of Adsorption Kinetics of Flavan-3-Ols, Dihydrochalcones and Anthocyanins onto Barley β-Glucan
Matić, Petra; Ukić, Šime; Jakobek, Lidija
Croatica Chemica Acta Vol. 95, No. 1, 2022
Polyphenols can interact with dietary fibers and these interactions can affect polyphenols bioactivities. The interactions can be studied with the adsorption process, and adsorptions of flavan-3-ols (procyanidin B1, procyanidin B2), dihydrochalcones (phloretin, phloretin-2-glucoside), and anthocyanins (cyanidin-3-glucoside, cyanidin-3-galactoside) onto β-D-glucan from barley were studied in this work. The intention was to reveal the kinetics of the adsorption process. Adsorption was carried out using model solutions at room temperature. The...
Hrčak ID: 293308
PDF (Engleski, 1549 KB)

hrv Ekstrakcija, odvajanje i pročišćavanje antocijanina borovnice etanolom
eng Extraction, Separation, and Purification of Blueberry Anthocyanin Using Ethyl Alcohol
Gao, Zhe
Kemija u industriji Vol. 66, No. 11-12, 2017
Borovnica sadrži niz tvari koje su važne za ljudsko tijelo te mogu spriječiti kardiovaskularne bolesti, zaštititi mrežnicu i poboljšati stanje krvnih žila. Antocijanin, ekstrahiran iz borovnice, može aktivirati mrežnicu, ojačati vid, smanjiti serumski kolesterol, triglicerid i lipoprotein visoke gustoće te zaštititi tkivo stanica od radikalske oksidacije; dakle, borovnica je važna znanstvenicima diljem svijeta. Kako bi se istražili učinci čimbenika kao što je volumni omjer etilnog alkohola pri ekstrakciji antocijanina i tehnologija odvajanja, a...
Hrčak ID: 189467
PDF (Engleski, 191 KB)

eng The effect of cane girdling on berry skin phenolic concentration of three table grape varieties
hun A szálvesszőgyűrűzés hatása a bogyóhéj fenolos koncentrációjára három csemegeszőlőfajta esetében
LUKÁCSY, György; VILLANGÓ, Szabolcs; VÁRADI, Gyula; HAJDU, Edit; ZANATHY†, Gábor; BÁLO, Borbála; ZSÓFI, Zsolt
Journal of Central European Agriculture Vol. 22, No. 2, 2021
The effect of cane girdling on grape skin phenolic composition and concentration was examined on three Hungarian table grape varieties, i.e. noir-skinned 'Esther', rose-skinned 'Lidi', and blanc-skinned 'Fanny'. Girdling was conducted at the BBCH 75 phenological growth stage (pea-sized berries). A significant increase was observed in anthocyaninglycosides in the treated berry skins irrespective of the cultivar. Other phenolic substances (gallic acid, trans-resveratrol, (+)-catechin, quercetin-3-glucuronide) were less sensitive to the treatment,...
Hrčak ID: 259549
PDF (Engleski, 627 KB)

eng Foliar Application of Marmarin on Antioxidant Activity and Storage Time of Garden Cress (Lepidium sativum L.)
Vojodi Mehrabani, Lamia; Hassanpouraghdam, Mohammad Bagher; Valizadeh Kamran, Rana; Asadi, Robabeh
Agriculturae Conspectus Scientificus Vol. 83, No. 3, 2018
Two separate experiments were conducted to study the effects of algae extract ('Marmarin') foliar application on growth potential and storage life of garden cress. In the first experiment, the effect of 'Marmarin' foliar application on growth characteristics (leaf length and width, petiole length, leaves number, roots dry weight, root length and leaves dry weight) was determined. The results showed the positive effects of foliar spray on roots and leaves dry weight, root length, leaves number and petiole length. In the second experiment, the im...
Hrčak ID: 205866
PDF (Engleski, 163 KB)

eng Supercritical Carbon Dioxide Extraction of Lyophilized Aristotelia chilensis (Mol.) Stuntz Berries as Pre-treatment for Enhanced Anthocyanin Recovery
Cortesi, A.; De Zordi, N.; Dall’Acqua, S.; Calabretti, A.; Neau, E.
Chemical and Biochemical Engineering Quarterly Vol. 36, No. 4, 2022
The supercritical carbon dioxide extraction of lyophilized berries of Aristotelia chilensis (Mol.) Stuntz was studied as possible pre-treatment for enhanced anthocyanin recovery. Effect of pressure, temperature, and process time on the extracted oil yields and on the anthocyanins recovery in the pre-treated fractions were considered. The operating parameters were optimized using the central composite design, and extractions were run in the pressure, temperature, and time ranges of 99.6 to 200.4 bar, 36.6 to 53.4 °C, and 0.7–2.3 h. The successiv...
Hrčak ID: 293722
PDF (Engleski, 887 KB)

eng Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
hrv Povećanje stabilnosti i antioksidacijske aktivnosti antocijana iz ploda duda aciliranjem s jantarnom kiselinom
Zhang, Bei; Jiang, Xizhi; Huang, Gaiqun; Xin, Xiangdong; Attaribo, Thomas; Zhang, Yueyue; Zhang, Ning; Gui, Zhongzheng
Food Technology and Biotechnology Vol. 60, No. 3, 2022
Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. Experimental approach. In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process. Re...
Hrčak ID: 284681
PDF (Engleski, 1812 KB)

hrv Razlikovanje sorata i terroira vina prema udjelu i profilu antocijanina
eng Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs
Kumšta, Michal; Pavloušek, Pavel; Kárník, Pavel
Food Technology and Biotechnology Vol. 52, No. 4, 2014
Utvrđivanje autentičnosti vina ima sve veći značaj u vinarskoj industriji. Stoga se sve više naglašava uloga uvjeta zemljišta (terroir). U Europi, gdje se uglavnom proizvode sortna vina, utvrđivanje je autentičnosti vina od posebne važnosti. Antocijanini su glavna skupina fenolnih spojeva koji se upotrebljavaju za utvrđivanje autentičnosti vina. U ovom je radu ispitano 17 crnih sortnih vina iz područja sela Dolní Kounice (vinogradarska regija Moravia, Češka Republika). U analizu su uključene tri sorte: Blaufränkisch (Lemberger), Saint Laurent i...
Hrčak ID: 130908
PDF (Hrvatski, 251 KB) PDF (Engleski, 443 KB)

hrv Pomološka svojstava, sadržaj fenola i flavonoida te antioksidativna aktivnost introduciranih sorata šipka (Punica granatum L.) uzgajanih u mediteranskom dijelu Republike Hrvatske
eng Pomological traits, phenol and flavonoid content and antioxidant activity introduced the pomegranate (Punica granatum L.) cultivars grown in the Mediterranean part of Croatia
Radunić, Mira; Gadže, Jelena; Lozo, Katarina; Šimera, Ela; Jukić Špika, Maja
Pomologia Croatica Vol. 21, No. 3-4, 2017
Uzorci plodova sorata ‘Granada’, ‘Wonderful’ i ‘Hicaznar’ prikupljeni su u proizvodnom nasadu šipka u dolini rijeke Neretve, Metković (Hrvatska) te su uspoređene njihove pomološke i kemijske karakteristike. Između istraživanih sorata utvrđene su značajne razlike. Masa ploda varirala je od 429,37 g do 359,43 g, a najmanja masa ploda utvrđena je kod sorte ‘Hicaznar’. Boja kore i arilusa (zrna) te soka svih istraživanih sorata je crvena odnosno tamno crvena. Plodovi sorte 'Granada' i 'Wonderful' istaknuli su se višim randmanom soka u usporedbi sa...
Hrčak ID: 203064
PDF (Engleski, 267 KB)

hrv Utjecaj blanširanja i temperature zraka na kinetiku sušenja u tankom sloju i razgradnju antocijana u sjeckanoj ljubičastoj mrkvi (Daucus carota L.)
eng Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds
Garba, Umar; Kaur, Sawinder; Gurumayum, Sushma; Rasane, Prasad
Food Technology and Biotechnology Vol. 53, No. 3, 2015
U radu je ispitan utjecaj blanširanja (tijekom 3 i 6 min pri 98 °C) i temperature zraka (40, 50 i 60 °C) na vrijeme sušenja, konstantu sušenja, efektivnu difuzivnost vlage i energiju aktivacije, te na udjel antocijana u sjeckanoj ljubičastoj mrkvi. Utvrđeno je da temperatura zraka utječe na brzinu sušenja, a da blanširanje ne utječe na trajanje sušenja. Uspoređena su tri modela sušenja u tankom sloju: Pageov, Lewisov i Henderson-Pabisov, a njihova je prikladnost određena pomoću koeficijenta determinacije (R2), korijena srednje kvadratne pogrešk...
Hrčak ID: 145501
PDF (Engleski, 356 KB)