Utjecaj arapske gume, maltodekstrina i inulina na fenolne spojeve modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem

master's thesis

• Title (english): The effects of gum arabic, maltodextrin and inulin on phenolic compounds in model solutions and olive leaf extracts during spray drying
• Author: Lucija Tuđen
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2017-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

List masline karakterizira veliki udio polifenolnih spojeva sa značajnim antioksidacijskim potencijalom. Zbog toga polifenolni ekstrakt lista masline kao dobar antioksidans ima primjenu u prehrambenoj industriji kako bi se smanjile promjene na hrani tijekom prerade hrane ili skladištenja ali i kao dodatak funkcionalnoj hrani. Da bi se zaštitila biološka aktivnost fenola tijekom procesiranja hrane i prolaza kroz probavni trakt primjenjuje se tehnika mikroinkapsulacije. Cilj ovog rada bio je provesti inkapsulaciju ekstrakta lista masline sušenjem raspršivanjem. Prvo su se istražile vrste nosača i procesni parametri za inkapsulaciju galne kiseline, predstavnika polifenolnih spojeva. Korišteni su arapska guma, maltodekstrin i inulin uz primjenu temperature sušenja (120, 150, 180 °C) i omjer aktivne komponente i nosača u otopini za sušenje (3:1, 5:1). Zatim su najbolji procesni parametri za svaki nosač primijenjeni za inkapsulaciju ekstrakta lista masline. Najbolji rezultati sušenja ekstrakta lista masline postignuti su sušenjem uz kombinaciju arapske gume i maltodekstrina (150 °C, 3:1).

Abstract (english)

The olive leaf contains high proportion of polyphenolic compounds with significant antioxidant potential. Therefore, polyphenol olive leaf extract as a good antioxidant has application in the food industry to reduce changes during processing or storage, but also as a supplement to functional food. To protect the biological activity of phenols during food processing and passage through the digestive tract, a microincapsulation technique is applied. The aim of this paper was to encapsulate the olive leaf extract by spray drying. First were investigate types of carriers (gum arabic, maltodextrin, inulin) and process parameters (drying temperature: 120, 150, 180°C; ratio of the active component and carrier to the drying solution: 3:1, 5:1) for the encapsulation of galic acid. Then, the optimal process parameters for each carrier were applied to encapsulate the olive leaf extract. The optimal results of drying the olive leaf extract were achieved by using a combination of gum arabic and maltodextrin (150°C, 3:1).

• Keywords: list masline; maltodekstrin; arapska guma; inulin; polifenoli
• Keywords (english): olive leaf; maltodextrin; gum arabic; inulin; polyphenolic
• Language: croatian
• URN:NBN: urn:nbn:hr:159:013098
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-11-16 10:50:55