Fortification of natural apple and orange juice with industrial hemp extract

Industrijska konoplja, Cannabis sativa L., jedna je od prvih kultiviranih biljnih vrsta. Dokazi o njenoj upotrebi sežu još od 6000 g. pr. Kr. Tada se koristila kao visoko vrijedna sirovina u tekstilnoj industriji, a s vremenom je naglasak prebačen na nutritivni sadržaj konoplje. Nakon otkrića ljekovitih svojstava konoplje počinje se sve više koristiti u medicinske, prehrambene i farmaceutske svrhe. Cilj ovog rada bio je obogatiti prirodno cijeđene sokove jabuke i naranče ekstraktom dobivenim iz industrijske konoplje kako bi se povećala njihova, već bogata, nutritivna vrijednost. U ovom diplomskom radu praćene su promjene električne vodljivosti, ukupne otopljene čvrste tvari, pH i boje u ovisnosti o volumnom udjelu pojedinog soka te o količini dodanog ekstrakta konoplje. Provedena su istraživanja na uzorcima kako filtriranih tako i nefiltriranih sokova. Uz izravno mjerenje prethodno navedenih fizikalnih svojstava, provedeno je i mjerenje blisko-infracrvenom (NIR) spektroskopijom. Dobiveni podaci NIR spektroskopije obrađeni su analizom glavnih komponenti (PCA analiza). Upotrebom umjetnih neuronskih mreža, razvijenih upotrebom faktora dobivenih PCA analizom, predviđala se količina dodanog ekstrakta, volumni udio sokova te spomenuta fizikalna svojstva u uzorcima. Na kraju, na svim uzorcima provedena je i senzorska analiza kojom su ispitivana organoleptička svojstva sokova i to boja, okus, miris, gorčina i naknadni okus. Kao najbolje prihvaćeni uzorak pokazao se 100%-tni narančin sok s dodatkom od 5% (v/v) ekstrakta konoplje.Industrial hemp, Cannabis sativa L., is one of the first-ever cultivated plant species. Evidence for its use dates from 6000 BC. Primarily it was used as a valuable raw material in the textile industry but over time the emphasis was shifted to the nutritional content of hemp. After the discovery of the medicinal properties of hemp, its usage increased for medical, nutritional and pharmaceutical purposes. The aim of this thesis was to enrich naturally squeezed apple and orange juices with the extract obtained from industrial hemp to maximize their nutritional value. Changes in electrical conductivity, total dissolved solids, pH, and colour were monitored by direct methods, depending on the volume of each juice and the amount of extract added. Studies were conducted on samples of both filtered and unfiltered juices. In addition to the direct measurement of the aforementioned physical properties, measurement by near-infrared (NIR) spectroscopy was also carried out. Data collected by NIR spectroscopy was processed by principal component analysis (PCA analysis). Amount of added extract, the volume fraction of juice and physical properties in the samples were predicted by using artificial neural networks, using factors obtained by the PCA. Finally, the sensory analysis was performed on all samples to examine the organoleptic properties of the juices, namely colour, taste, aroma, bitterness and subsequent taste. 100% orange juice with the addition of 5% (v/v) hemp extract proved to be the best-accepted sample