Inkapsulacija ekstrakata ružmarina dobivenih visokonaponskim električnim pražnjenjem

master's thesis

• Title (english): Encapsulation of rosemary extracts obtained using high voltage electrical discharges
• Author: Damir Kucljak
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Mia Kurek (član povjerenstva)
• 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: 2021-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bila je inkapsulacija ekstrakata dobivenih pomoću visokonaponskih praţnjenja električne struje koristeći različite omotače. Napravljene su četiri vrste kapsula- jedna je sadrţavala samo natrijev alginat, druga natrijev alginat i hidroksipropil metil celulozu (HPMC), treća natrijev alginat i zein, a četvrta natrijev alginat, HPMC i zein. Kapsulama su odreĎivana fizikalna i kemijska svojstva. Uz to, provedena su otpuštanja polifenola u vodi, klorovodičnoj kiselini i puferu. Otpuštanja su raĎena kroz vremenski period od 120 minuta te su nakon 1, 3, 5, 10, 15, 30, 60 i 120 minuta uzimani uzorci za mjerenje udjela polifenola. Dodatkom zeina i HPMC- a usporeno je otpuštanje polifenola iz kapsula. Iz kapsula su polifenolni spojevi najbrţe otpušteni u fosfatnom puferu. Kapsule sa zeinom imale su veći udio proteina i veći kapacitet punjenja u odnosu na kapsule koje nisu sadrţavale zein. Kapsule s HPMC- om pokazale su veći postotak bubrenja i izmjeren im je veći radijus u odnosu na kapsule koje nisu sadrţavale HPMC. Na temelju dobivenih rezultata moţe se zaključiti da postoji potencijal za korištenje dobivenih kapsula u ljudskoj prehrani.

Abstract (english)

The aim of this study was to encapsulate rosemary extracts obtained by high voltage electrical discharges using different coatings. Four types of capsules were made- one with sodium alginate, one with sodium alginate and hydroxypropylmethyl cellulose (HPMC), one with sodium alginate and zein, and one with sodium alginate, HPMC and zein. The physical and chemical properties of the capsules were determined. Also, the release of polyphenols from the capsules in water, hydrochloric acid and in phosphate buffer was studied. The releases were studied in a time period of 120 minutes in which samples were taken after 1, 3, 5, 10, 15, 30, 60 and 120 minutes for total phenolic content analysis. Adding zein and HPMC slowed down the release of polyphenols from the capsules. The fastest release of polyphenols was measured in the phosphate buffer. Capsules with a zein coating had more protein in their composition and a bigger loading capacity when compared to capsules without zein. Capsules with a HPMC coating were bigger and had better swelling when compared to capsules without HPMC. The obtained results showed that there is potential for using these capsules in human diet.

• Keywords: ekstrakcija; visokonaponska pražnjenja električne struje; inkapsulacija; otpuštanje; polifenoli
• Keywords (english): extraction; high voltage electrical discharges; encapsulation; release; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:184543
• 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: 2021-10-25 12:37:08