Utjecaj koncentracije alginata na adsorpciju i desorpciju prehrambene boje s alginatnih mikrokapsula

undergraduate thesis

• Title (english): Effect of alginate concentration on adsorption and desorption of food dye from alginate microcapsules
• Author: Anamaria Birkić
• 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: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Upotreba alginatnih mikrokapsula u posljednje vrijeme često se spominje kao jedan od načina uklanjanja boja iz otpadnih otapala, voda i materijala iz prehrambene industrije. Pored toga, alginat se može koristiti i kao sredstvo za mikroinkapsulaciju prehrambenih boja i njihovu daljnju primjenu u prehrambenoj industriji. Cilj ovog rada bio je utvrditi utjecaj koncentracije alginata na viskoznost otopina alginata te utjecaj koncentracije alginata na sposobnost adsorpcije i desorpcije prirodne prehrambene boje s alginatnih mikrokapsula. Prema dobivenim rezultatima, povećanjem koncentracije alginata povećava se i viskoznost alginatnih otopina. Utvrđeno je da se nakon provedenog procesa adsorpcije promjer mikrokapsula povećao, dok je nakon procesa desorpcije došlo do smanjenja promjera alginatnih mikrokapsula. Osim toga, utvrđeno je da se povećanjem koncentracije alginata povećava koncentracija boje koja se tijekom procesa adsorpcije adsorbira u mikrokapsule i koncentracija boje koja se tijekom procesa desorpcije otpušta iz mikrokapsula.

Abstract (english)

The use of alginate microcapsules has often been mentioned recently as one of the ways to remove dyes from waste solvents, water and materials from the food industry. In addition, alginate can be used as a wall material for microencapsulation of food dyes and their further application in food industry. The aim of this study was to determine the effect of alginate concentration on the viscosity of alginate solutions and on the ability of adsorption and desorption of natural food dye from microcapsules. According to the obtained results, the viscosity of alginate solutions increases as alginate concentration increases. It was found that after the adsorption process the diameter of alginate microcapsules increased, while after the desorption the diameter of alginate microcapsules decreased. In addition, it has been found that increasing the alginate concentration increases the concentration of adsorbed dye during adsorption and the concentration of released dye during desorption.

• Keywords: adsorpcija; desorpcija; koncentracija alginata; mikroinkapsulacija; prehrambena boja
• Keywords (english): adsorption; alginate concentration; desorption; microencapsulation; food dye
• Language: croatian
• URN:NBN: urn:nbn:hr:159:043699
• 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: 2021-07-19 11:43:22