Formuliranje bombonskog proizvoda obogaćenog inkapsuliranim polifenolnim ekstraktom trave ive (Teucrium montanum L.)

master's thesis

• Title (english): Formulation of a candy product enriched with encapsulated polyphenolic extract of mountain germander (Teucrium montanum L.)
• Author: Laura Haramustek
• Mentor: Draženka Komes (mentor)
• Mentor: Ana Mandura Jarić (pomoć pri izradi, neposredni voditelj)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Committee member: Dubravka Novotni (član povjerenstva)
• Committee member: Nada Vahcic (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: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je razvoj veganskog bombonskog proizvoda s polifenolnim inkapsulatom ekstrakta trave ive (Teucrium montanum L.) dobivenog sušenjem raspršivanjem, uz primjenu odabranih polimernih nosača (arapska guma, guar guma, karboksimetil celuloza, kolagen i karagenan). Za procjenu uspješnosti sušenja raspršivanjem, inkapsulatima je izračunat prinos, kao i inkapsulacijska učinkovitost i kapacitet punjenja, koji su također praćeni spektrofotometrijskim metodama određivanja udjela ukupnih polifenola i hidroksicimetnih kiselina, uz određivanje feniletanoidnih glikozida HPLC-DAD metodologijom. Dodatno je provedena fizikalno-kemijska i morfološka karakterizacija inkapsulata te je praćena kinetika otpuštanja (in vitro uvjeti) polifenolnih spojeva. Uz visoku inkapsulacijsku učinkovitost (prosječno ukupni udio polifenola: 79,40 %, hidroksicimetnih kiselina: 85,02 %), karboksimetil celuloza istaknula se kao najuspješniji nosač za inkapsulaciju polifenolnog ekstrakta te je navedeni inkapsulat implementiran u funkcionalni bombonski proizvod. Uz različite omjere kukuruznog i kuzu škroba, razvijeno je 5 formulacija bombonskih proizvoda s čokoladnim punjenjem te je provedena analiza njihovih fizikalno-kemijskih, bioaktivnih i senzorskih svojstava.

Abstract (english)

This paper aims to create a vegan candy with a polyphenolic extract from mountain germander, using spray drying with polymer carriers (arabic gum, guar gum, carboxymethyl cellulose, collagen and carrageenan). The success of the spray drying process was evaluated through yield, encapsulating efficiency and loading capacity calculations, employing spectrophotometric methods for polyphenol and hydroxycinnamic acid content determination and HPLC-DAD for phenylethanoid glycosides. Physico-chemical and morphological characterization of the encapsulates was conducted, along with monitoring of polyphenolic compound release kinetics under in vitro conditions. Carboxymethyl cellulose exhibited high encapsulating efficiency (mean total phenolic content: 79.40 %, hydroxycinnamic acids: 85.02 %), making it the preferred carrier for the polyphenolic extract used in a functional candy product. The study also developed five chocolate-filled candy formulations with varying proportions of corn and kuzu starch, subjecting them to analysis for physico-chemical, bioactive, and sensory properties.

• Keywords: gumeni bomboni; polifenoli; sušenje raspršivanjem; škrob; trava iva
• Keywords (english): gummy candies; mountain germander; polyphenols; spray drying; starch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:068237
• 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: 2024-07-03 12:52:32