Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja

master's thesis

• Title (english): Formulation of encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by liposomes and ionic gelation
• Author: Martina Štefančić
• Mentor: Draženka Komes (mentor)
• Committee member: Ksenija Durgo (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2022-03-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je formulirati inkapsulirane sustave polifenolnih ekstrakata dobričice (Glechoma hederacea L.) primjenom metode inkapsuliranja u liposome i ionskog geliranja te karakterizacija inkapsuliranih sustava spektrofotometrijskom i HPLC metodologijom. Kao nosači za inkapsulaciju ekstrakta metodom ionskog geliranja korišteni su alginat i njegove kombinacije s proteinima riže, bundeve i kikirikija. U ekstraktu dobričice određeni su udjeli ukupnih polifenola (1186,20 mg GAE Lˉ¹) i... More ružmarinske kiseline (46,04 mg Lˉ¹) kao dominatnog polifenola. Hidrogel česticama i inkapsuliranim sustavima liposoma određene su fizikalno-kemijske karakteristike, inkapsulacijska učinkovitost i antioksidacijski kapacitet. Najveća inkapsulacijska učinkovitost ukupnih polifenola (84,06 %) i ružmarinske kiseline (78,16 %) te najpoželjnija fizikalno-kemijska svojstva određena su u sustavu alginata i proteina riže. Liposomalna inkapsulacijska učinkovitost ukupnih polifenola iznosila je 94,66 %, a ružmarinske kiseline 97,64 %. Liposomi s inkapsuliranim ekstraktom dobričice bili su homogeniji i manji od praznih liposoma, koji su prema vrijednostima zeta potencijala bili stabilniji. Less

Abstract (english)

Aim of this paper was to formulate encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by ionic gelation and liposomes. Ground ivy extract was examined and results showed high total polyphenol content (1186,20 mg GAE Lˉ¹) and confirmed that the main polyphenol is rosmarinic acid (46,04 ± 0,15 mg Lˉ¹). Pure alginate and its combinations with rice, pumpkin and peanut proteins were used as delivery systems for encapsulation of extract polyphenols. Obtained... More hydrogel beads and liposomes were tested for physical-chemical properties, encapsulation efficiency and antioxidant capacity. Hydrogel beads formed with alginate and rice proteins showed the highest encapsulation efficiency of total polyphenols (84,06 %) and of rosmarinic acid (78,16 %), and also, the most convenient physical-chemical properties. Liposomal encapsulation efficiency of total polyphenols was 94,66 % and of rosmarinic acid was 97,64 %. Loaded liposomes were more homogeneous and smaller in size compared to empty liposomes, which showed greater stability, according to the zeta potential values. Less

• Keywords: ionsko geliranje; liposomi; biljni proteini; polifenoli; dobričica
• Keywords (english): ionic gelation; liposomes; plant protein; polyphenols; ground ivy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:082078
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-05-27 09:45:37