| Popis: |
Cilj ovoga rada bilo je istražiti biološki potencijal kupine i njenih nusproizvoda. Bogat kemijski i nutritivnim sastav ovog bobičastog voća ukazuje na brojna pozitivna biološka svojstva i vrlo važnu ulogu u prehrambenoj industriji. Zbog osjetljivosti plodova i sklonosti kvarenju, kupine se prerađuju u različite proizvode, a tijekom proizvodnje zaostaju jako vrijedni nusproizvodi kao što su trop, lišće i korijen . Brojne znanstvene studije ukazuju na mogućnost primjene nusproizvoda kupine za obogaćivanje drugih proizvoda ili pak kao zamjena za sintetske antioksidanse. Pregledom dostupne literature i dosadašnjih istraživanja biološkog potencijala kupine i njenih nusproizvoda, možemo potvrditi opravdanost njihove primjene u prehrambenoj industriji. The aim of this study was to investigate the biological potential of blackberries and their by-products. The rich chemical and nutritional composition of this berry fruit indicates its numerous biological properties and a very important role in the food industry. Due to the sensitivity of the fruit and its perishability, blackberries are processed into various products and during production, valuable by-products such as trop, leaves and roots remain. Numerous scientific studies indicate the possibility of using blackberry by- products to enrich other products or as a substitute for synthetic antioxidants. By reviewing the available literature and previous research on the biological potential of blackberries and its by-products, we can confirm the justification of their possible application in the food industry. |
