Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji

undergraduate thesis

• Title (english): Encapsulation stabilisation methods and their use in the food industry
• Author: Petra Škrtić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Postoje različite metode stabilizacije ekstrakata, a najčešće se koriste metode sušenja raspršivanjem, koacervacija i liofilizacija koje imaju široku primjenu u prehrambenoj i farmaceutskoj industriji. Ovaj rad daje teoretski pregled različitih metoda stabilizacije ekstrakata te je također eksperimentalno proveden postupak inkapsulacije biljnog ekstrakta kadulje. Rezultati su pokazali da je veća razina ukupnih polifenola nakon otpuštanja kapsula u soku nego u vodi jer sok od jabuke već ima svoje prirodno prisutne polifenole. Dobiveni rezultati pokazali su da je za otpuštanje polifenola iz suhih mikrosfera bilo potrebno duže vrijeme nego za otpuštanje polifenola u mokrim mikrosferama te zbog navedenog svojstva mogu imati različitu primjenu za potrebe prehrambene ili farmaceutske industrije.

Abstract (english)

There are various methods of stabilization of extracts, and the most commonly used methods are spray drying, coacervation and lyophilization, which are widely used in the food and pharmaceutical industries. This paper provides a theoretical overview of different methods of stabilization of extracts and also experimentally investigated the release of polyphenols from extracts in different media, apple juice and water. The results showed that the level of total polyphenols after microsphere release is higher in the juice than in water because apple juice already has its naturally present polyphenols. The obtained results showed that the release of polyphenols from dry microspheres took longer than the release of polyphenols in wet microspheres and due to this, they may have different applications for the needs of the food or pharmaceutical industry.

• Keywords: ekstrakti; inkapsulacija; kadulja; mikrosfere; stabilizacija
• Keywords (english): encapsulation; extract; microspheres; sage; stabilisation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:605225
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-26 10:46:39