Naslov
Development of functional strawberry tree fruit- based product by 3D food printing technology

Autori
Bebek Markovinović, Anica ; Brdar, Dora ; Brčić Karačonji, Irena ; Jurica, Karlo ; Lasić, Dario ; Putnik, Predrag ; Bosiljkov, Tomislav ; Duralija, Boris ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The Book of Abstracts - V Balkan Symposium on Fruit Growing University of Zagreb Faculty of Agriculture / Skrendrović Babojelić, M. ; Duralija, B. ; Vuković, M. - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2023, 90-90

ISBN
978-953-8276-52-1

Skup
V Balkan Symposium on Fruit Growing

Mjesto i datum
Zagreb, Hrvatska, 18.06.2023. - 21.06.2023

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
arbutus unedo ; total phenolic content ; carotenoids ; antioxidant capacity ; functional food

Sažetak
The strawberry tree fruit (Arbutus unedo L.) has great potential for the development of functional products due to its high bioactive potential and health-promoting properties. The objective of this research was to investigate the potential of 3DP in the production of strawberry tree fruit- based functional foods. The formulation for 3DP was developed by separately adding different proportions (4, 6 and 8%) of wheat and corn starch. Two programs with different printing parameters: printing speed, ingredient flow speed, first-layer-nozzle height, and line thickness were tested for the printability of a strawberry tree fruit-based formulation. The final 3D printed product looked like a heart printed in three layers, in which total phenolic content (TPC), chlorophyll a (CHL A) and chlorophyll b (CHL B), carotenoids (CAR) and antioxidant capacity [2, 2- diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods] were determined spectrophotometrically. The starch type had a statistically significant effect on the content of all bioactive components and antioxidant capacity, except for two chlorophylls. The proportion of starch had a statistically significant effect on all observed components and antioxidant capacities. When starch content was increased, there was a decrease in TPC, pigments, and DPPH antioxidant capacity, which is in line with expectations, considering that blends with higher starch carrier content contained a lower amount of strawberry tree fruit, which is a source of TPC and pigments. The 3DP programs showed no statistically significant effect on TPC, while they showed a significant influence on pigments. A significant effect of the 3DP program on DPPH antioxidant capacity was not observed, while the FRAP method gave the opposite results. In conclusion, both starches are suitable as carrier materials and can be used for the preparation of 3DP products, and 3DP can be successfully used for the production of a strawberry tree fruit-based functional product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA