Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem

undergraduate thesis

• Title (english): Encapsulation of oregano extracts made by high voltage electrical discharge
• Author: Silvija Lea Švaljek
• 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: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je inkapsulirati ekstrakt origana dobiven uz pomoć visokonaponskog električnog pražnjenja te pratiti otpuštanje aktivnih tvari iz dobivenih kapsula. Također, ispitani su i fizikalni parametri dobivenih kapsula. Dvije vrste kapsula bile su načinjene od alginata te kombinacije alginata i kitozana. Preostale dvije vrste sadržavale su kombinaciju alginata i taninske kiseline te alginata, taninske kiseline i kitozana. Dobiveno je ukupno četiri različitih vrsta kapsula. Tijekom 120 min otpuštanja praćene su koncentracije polifenola te je utvrđeno kako kapsule koje sadražavaju alginat i taninsku kiselinu imaju najveće vrijednosti. Otpuštanja su se provodila u dva medija, klorovodičnoj kiselini i vodi, te nisu zamijećene značajne razlike. Na temelju dobivenih rezultata može se zaključiti kako bi se dobivene kapsule mogle ukomponirati u prehrambene proizvode.

Abstract (english)

The aim of this study was to encapsulate oregano extract obtained by high voltage electrical discharge. Also, the release of bioactive compounds from the encapsulates as well as their physical compounds had been observed. Two types of encapsulates were made of alginate and combination of alginate and chitosan. The other two encapsulates contained a combination of alginate and tannic acid as well as combination of alginate, tannic acid and chitosan. Four different types of encapsulates were made. During 120 min, a release of polyphenols concentration has been observed. It was determined that the encapsulates made of alginate and tannic acid had the highest amounts. Releasing was performed in two solvents, water and hydrochloric acid, and no significant differences were noticed. Obtained results showed that the encapsulates could be used in food products.

• Keywords: ekstrakcija; inkapsulacija; origano; polifenoli; visokonaponsko električno pražnjenje
• Keywords (english): extraction; encapsulation; oregano; polyphenols; high voltage electrical discharge
• Language: croatian
• URN:NBN: urn:nbn:hr:159:305171
• 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: 2021-07-14 12:19:32