Fermentacija plodov rodu Capsicum

Mravlak, Žan - Luka (author), Jamnik, Polona (mentor), Slatnar, Ana (comentor)

Fermentacija je ena izmed najstarejših metod za konzerviranje in obdelavo živil. S tem procesom lahko uspešno obdelamo tudi plodove iz rodu Capsicum. Plodovom podaljšamo rok uporabe in jim spremenimo aromo, okus in teksturo ter hranilno sestavo. Fermentirani plodovi imajo tudi ugodne učinke na zdravje, imajo antioksidativne lastnosti, znižujejo holesterol in pomagajo pri številnih obolenjih. Najpogosteje se izvaja mlečnokislinska fermentacija, ta pa je lahko spontana ali pa inducirana s starter kulturo. Same plodove lahko z nadaljnjo obdelavo predelamo v različne produkte, kot so omake, salse, paste in začimbe ter tako še dodatno povečamo njihovo uporabnost v prehrani in kulinariki.

• Language: Slovenian
• Keywords: fermentacija, zelenjava, bioaktivne komponente, Capsicum
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Year: 2023
• PID: 20.500.12556/RUL-150008
• COBISS.SI-ID: 164593667
• Publication date in RUL: 13.09.2023

MRAVLAK, Žan - Luka, 2023, Fermentacija plodov rodu Capsicum [online]. Bachelor’s thesis. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=150008

Secondary language

• Language: English
• Title: Fermentation of Capsicum fruits

Abstract

Fermentation is one of the oldest methods for food conservation and processing. With this process, we can successfully process fruits from the genus Capsicum. We extend the shelf life of products and change their aroma, taste, texture, sensory properties, etc. Fermented fruits also have beneficial effects on health, they have antioxidant properties, they can lower cholesterol levels and help with many diseases. The most common type of fermentation is lactic acid fermentation, which can be spontaneous or induced with a starter culture. The fruits themselves can be further processed into various products such as sauces, salsas, pastes and spices, thus further increasing their usefulness in nutrition and cuisine.

• Keywords: fermentation, vegetables, bioactive components, Capsicum