Optimiranje procesa mikroinkapsulacije industrijske konoplje (Cannabis sativa L.)

master's thesis

• Title (english): Optimization of microencapsulation of industrial hemp (Cannabis sativa L. sativa)
• Author: Ema Stažić
• Mentor: Maja Benković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2019-11-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je definirati optimalne uvjete procesa mikroinkapsulacije vodenog ekstrakta industrijske konoplje (Cannabis sativa L.) u skladu s parametrima koji utječu na kemijska i fizikalna svojstva mikrokapsula. Eksperimentalni dio rada proveden je prema Box-Behnken dizajnu eksperimenta s tri faktora na tri razine: koncentracija otopine alginata, koncentracija ekstrakta i koncentracija otopine CaCl2 pri čemu je proizvedeno 17 uzoraka mikrokapsula. Na mikrokapsulama su provedene analize fizikalnih svojstava: veličina čestica, ukupne otopljene tvari (TDS) i vodljivost, čvrstoća, kompresibilnost te suha tvar i kemijskih svojstava: antioksidacijska aktivnost (DPPH i FRAP), udio ukupnih polifenola (TPC), učinkovitost mikroinkapsuliranja te oslobođena antioksidacijska aktivnost i oslobođen sadržaj ukupnih polifenola iz mikrokapsula. Temeljem statističke analize utvrđeno je da je koncentracija otopine alginata imala značajan utjecaj na veličinu mikrokapsula, sadržaj suhe tvari, sadržaj ukupnih polifenola, antioksidacijsku aktivnost, oslobađanje aktivnih tvari i učinkovitost mikroinkapsulacije, dok je koncentracija ekstrakta imala je značajan utjecaj na veličinu čestica, sadržaj ukupnih polifenola, antioksidacijsku aktivnost i oslobađanje aktivnih tvari. Optimiranjem su utvrđeni sljedeći optimalni uvjeti procesa: za fizikalna svojstva - postotak otopine alginata od 4 % (w/w), koncentracija ekstrakta 75 % (v/v) te postotak otopine CaCl2 2,25 % (w/w), a za kemijska svojstva: otopina alginata koncentracije 3 % (w/w), koncentracija ekstrakta 75 % (v/v) i postotak otopine CaCl2 2 % (w/w).

Abstract (english)

The aim of this study was to define optimal conditions for microencapsulation of aqueous extract of industrial hemp (Cannabis sativa L.) according to the parameters that affect chemical and physical characteristics of microcapsules. The experimental part of the study was conducted by Box- Behnken design of experiment which included 3 factors on 3 levels: alginate solution concentration, extract concentration and concentration of CaCl2 solution. 17 samples of microcapsules were produced and their physical properties were analyzed: particle size, total solvent, total dissolved solid (TDS), conductivity, firmness, compressibility and dry matter content. Chemical properties were analyzed as well: antioxidant activity (DPPH and FRAP), total polyphenols content (TPC), microencapsulation efficiency, antioxidant activity and total polyphenol content released from microcapsules. Statistical analysis showed that concentration of alginate solution had significant effect on particle size, dry matter content, TPC, antioxidant activity, release of active substances and microencapsulation efficiency. Extract concentration had a significant effect on the particle size and the TPC, antioxidant activity and release of active substances. The determined optimal conditions were: for physical properties - alginate solution of 4 % (w/w), extract concentration 75 % (v/v) and CaCl2 solution of 2.25 % (w/w), and for chemical properties - alginate solution concentration 3 % (w/w), extract concentration 75 % (v/v) and CaCl2 solution of 2 % (w/w).

• Keywords: mikroinkapsulacija; industrijska konoplja; optimiranje; polifenoli; antioksidacijska aktivnost
• Keywords (english): microencapsulation; industrial hemp; optimization; polyphenols; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:169780
• 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: Open access
• Created on: 2019-12-13 13:32:58