Metody zpracování a analýzy bioaktivních látek v potravinách a nápojích

Muriqi, Sali

Metody zpracování a analýzy bioaktivních látek v potravinách a nápojích

Disertační práceopen access

dc.contributor.author	Muriqi, Sali
dc.contributor.referee	Mikšík, Ivan
dc.contributor.referee	Sumczynski, Daniela
dc.contributor.referee	Šelešovská, Renáta
dc.date.accepted	2026-01-12
dc.date.accessioned	2026-02-23T11:44:18Z
dc.date.issued	2026
dc.date.submitted	2025-12-02
dc.description.abstract	Hlavním cílem výzkumu provedeného v rámci této disertační práce bylo zkoumat, vyvíjet a optimalizovat inovativní techniky ke zlepšení kvality, stability a bioaktivity potravin a nápojů. Studie zahrnuje několik klíčových oblastí, které lze rozdělit do tří kapitol. Prvním krokem je elektrochemické monitorování potravinářských aditiv a kontaminantů, v tomto případě karmínové kyseliny a chlorfenolů, přičemž hlavním cílem této kapitoly je vyvinout levné a snadno použitelné senzory pro sledování těchto látek. Druhou oblastí zájmu bylo zkoumání vlivu technologických postupů a skladování na funkční prášky, kde je pozornost věnována účinku vlhkosti při skladování na sorpci vlhkosti a distribuci velikosti částic v prášku matcha, stejně jako vlivu doby vibračního mletí na fyzikální vlastnosti a fenolickou bio-přístupnost karobového prášku. Třetí a poslední oblastí zájmu byl vliv technik louhování a sušení na kvalitu nápojů z kaskary a na chemické a fyzikální vlastnosti lipového sirupu. Integrací technologických postupů s analytickými přístupy tento výzkum přispívá k lepšímu porozumění vybraným matricím a nabízí praktické aplikace pro kontrolu kvality, vývoj produktů a bezpečnost spotřebitelů.	cze
dc.description.abstract-translated	The main purpose of the research conducted within the framework of this doctoral thesis was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step is the electrochemical monitoring of food additives and contaminants, in this case carminic acid and chlorophenols where the primary goal of this chapter is to develop inexpensive and easy-to-use sensors to monitor these compounds. The second area of focus was to investigate the influence of processing techniques and storage on functional powders, where attention is given to the effect of storage humidity on moisture sorption and particle size distribution in matcha tea, as well as the role of vibratory grinding time on the physical characteristics and phenolic bioaccessibility of carob powder. The third and last area of focus was the impact of brewing and drying techniques on the quality of cascara beverages and linden syrup's chemical and physical properties. By integrating processing techniques with analytical approaches, this research contributes to a greater understanding of selected matrices, offering practical applications for quality control, product development, and consumer safety.	eng
dc.description.defence	<p>The chairman of the committee welcomed those present, introduced the doctoral candidate X. Y., and provided the committee with his basic biographical information. The committee was informed of the supervisor's evaluation of the doctoral candidate. The chairman of the committee read out the opinion of the head of the department on the defense of the dissertation. At the same time, the chairman circulated a list of the doctoral candidate's publications. The doctoral candidate was then asked to present the main results of his work. Subsequently, the present opponents presented their opponent reviews, and the doctoral candidate responded satisfactorily to their questions, comments, and recommendations. The chairman then stated that he had not received any further written comments on the dissertation to date. Followed a public debate and discussion on the work:</p> <p>Prof. Sumczynski:</p> <p>TPC and TFC should be devided, not presented together.</p> <p>Prof. Mikšík:</p> <p>How is possible that recovery of analytical performance for carminic acid determination was 103 %?</p> <p>Doc. Mikysek:</p> <p>Why the optimum potential on figure 5 in the presentation was around 0,4 V, but in figure 8 the potential is 0,2 V?</p> <p>Doc. Fischer:</p> <p>How limit of detection was calculated for carminic acid method?</p> <p>After the discussion, the final state examination continued with a closed session without the participation of guests, during which the committee evaluated the course of the defense and the professional profile of the doctoral candidate, followed by a secret ballot. At the end, the chairman of the committee publicly announced the result of the final state examination and thanked the members of the committee and the opponents for their work.</p> <p>Relationship between the results presented in the dissertation and the submitted publications:</p> <p>The connection is evident.</p> <p>Statement of the committee on the student’s contribution to the submitted publications:</p> <p>The contribution of the doctoral candidate is decisive.</p>	cze
dc.description.department	Fakulta chemicko-technologická	cze
dc.description.grade	Dokončená práce s úspěšnou obhajobou	cze
dc.identifier.stag	52059
dc.identifier.uri	https://hdl.handle.net/10195/87593
dc.language.iso	eng
dc.publisher	Univerzita Pardubice	cze
dc.rights	Bez omezení
dc.subject	Bioaktivní sloučeniny	cze
dc.subject	voltametrie	cze
dc.subject	kyselina karmínová	cze
dc.subject	chlorfenoly	cze
dc.subject	karob	cze
dc.subject	lípa	cze
dc.subject	matcha čaj a cascara	cze
dc.subject	Bioactive compounds	eng
dc.subject	voltammetry	eng
dc.subject	carminic acid	eng
dc.subject	chlorophenols	eng
dc.subject	carob	eng
dc.subject	linden	eng
dc.subject	matcha tea	eng
dc.subject	and cascara	eng
dc.thesis.degree-discipline	Analytical Chemistry	cze
dc.thesis.degree-grantor	Univerzita Pardubice. Fakulta chemicko-technologická	cze
dc.thesis.degree-name	Ph.D.
dc.thesis.degree-program	Analytical Chemistry	cze
dc.title	Metody zpracování a analýzy bioaktivních látek v potravinách a nápojích	cze
dc.title.alternative	Processing and analytical methods for bioactive compounds in foods and beverages	eng
dc.type	disertační práce	cze