Formuliranje inkapsuliranih dozirnih sustava ekstrakata dobričice (Glechoma hederacea L.) sušenjem raspršivanjem

master's thesis

• Title (english): Formulation of encapsulated dosing systems of ground ivy (Glechoma hederacea L.) extract with spray drying
• Author: Ivana Žepić
• Mentor: Draženka Komes (mentor)
• Mentor: Danijela Šeremet (pomoć pri izradi, neposredni voditelj)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Committee member: Ksenija Durgo (član povjerenstva)
• Committee member: Dubravka Novotni (član 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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je formulirati inkapsulirane dozirne sustave polifenolnog ekstrakta dobričice (Glechoma hederacea L.) tehnikom sušenja raspršivanjem, uz primjenu različitih nosača. Pripremljeno je šest dozirnih sustava ekstrakta dobričice, pri čemu je u jednom kao nosač bila djelomično hidrolizirana guar guma, dok je u preostalih pet uzoraka 25 % djelomično hidrolizirane guar gume zamijenjeno slijedećim polimerima: hidrolizirani kolagen, karboksimetil celuloza, nutrioza, mucin i ksilan.... More Formuliranim inkapsulatima određena su fizikalna i bioaktivna svojstva. Najveća inkapsulacijska učinkovitost za najdominantniji polifenolni spoj dobričice, ružmarinsku kiselinu, određena je u sustavu s djelomično hidroliziranom guar gumom i mucinom (94,64 %). Najbolja kinetika otpuštanja ukupnih polifenola i hidroksicimetnih kiselina u simuliranim uvjetima probavnog sustava određena je u uzorku s hidroliziranom guar gumom i karboksimetil celulozom. Razvijene su nove formulacije čokolada obogaćenih s inkapsulatima djelomično hidrolizirane guar gume i karboksimetil celuloze i djelomično hidrolizirane guar gume i ksilana te liofiliziranim ekstraktom. Less

Abstract (english)

The aim of this study was to formulate encapsulated dosage systems of the phenolic extract of ground ivy (Glechoma hederacea L.) using the spray drying technique, with the application of different carriers. Six dosage systems of ground ivy extract were prepared, where one of them used partially hydrolyzed guar gum as a carrier, while in the remaining five samples, 25% of partially hydrolyzed guar gum was replaced with the following polymers: hydrolyzed collagen, carboxymethyl cellulose,... More nutriose, mucin, and xylan. The formulated encapsulates were characterized for their physical and bioactive properties. The highest encapsulation efficiency for the most dominant polyphenolic compound of ground ivy, rosmarinic acid, was determined in the system with partially hydrolyzed guar gum and mucin (94.64 %). The best release kinetics of total polyphenols and hydroxycinnamic acids under simulated conditions of the digestive system were determined in the sample with hydrolyzed guar gum and carboxymethyl cellulose. New formulations of chocolates enriched with encapsulates of partially hydrolyzed guar gum and carboxymethyl cellulose, and partially hydrolyzed guar gum and xylan, as well as lyophilized extract, were developed. Less

• Keywords: djelomično hidrolizirana guar guma; dobričica; inkapsulacija; sušenje raspršivanjem
• Keywords (english): encapsulation; ground ivy; partially hydrolyzed guar gum; spray drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:057874
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-11 08:07:30