Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)

master's thesis

• Title (english): Development and characterization of chocolate enriched with liposomal encapsulate of polyphenol compounds of haritaki (Terminalia chebula Retz.)
• Author: Iva Budimir
• Mentor: Draženka Komes (mentor)
• Mentor: Danijela Šeremet (pomoć pri izradi, neposredni voditelj)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Committee member: Aleksandra Vojvodić Cebin (član povjerenstva)
• Committee member: Ksenija Durgo (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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je formulacija liposomalnih dozirnih sustava polifenolnih spojeva ekstrakta haritakija (Terminalia chebula Retz.) te njihova inkorporacija u čokoladu u svrhu razvoja funkcionalnog konditorskog proizvoda. Formuliranim liposomalnim sustavima određena su fizikalna (veličina, indeks polidisperzije i zeta potencijal) i bioaktivna (inkapsulacijska učinkovitost i simulirana digestija) svojstva, a novoformuliranim čokoladama (sa i bez dodatka 10 % liposomalnog inkapsulata) bioaktivna, reološka, teksturalna, fizikalna i senzorska svojstva. Liposomalna inkapsulacija rezultirala je visokom učinkovitošću inkapsulacije ukupnih polifenola (97,2 %) i omogućila je njihovo kontinuirano i kontrolirano otpuštanje u uvjetima simulirane probave. Dodatak liposomalnog inkapsulata haritakija značajno je (p0,05) promijenile. Rezultati senzorske analize čokolada potvrdili su da je provedena dobra homogenizacija liposomalnog inkapsulata unutar matriksa čokolade te da je biljni okus haritakija uspješno zamaskiran inkorporacijom u čokoladu u inkapsuliranom obliku.

Abstract (english)

The aim of the present study was to formulate liposomal delivery systems for the polyphenolic compounds of haritaki extract (Terminalia chebula Retz.) and incorporate them into chocolate to develop functional confectionery product. The formulated liposomal systems were characterized by their physical and bioactive properties, while the newly formulated chocolates (with and without the addition of 10 % liposomal encapsulate) were characterized by their bioactive, rheological, textural, physical and sensory properties. The liposomal encapsulation technique resulted in a high encapsulation efficiency for total polyphenols (97.2 %) and enabled their continuous and controlled release under simulated digestion conditions. The addition of haritaki liposomal encapsulation system in the chocolate significantly affected the increase in the median volume distribution, rheological parameters, while hardness and maximum melting temperature were not significantly altered. The results of sensory analysis of chocolate confirmed a good homogenization of the liposomal encapsulate in the chocolate matrix, while the herbal taste of haritaki was successfully masked.

• Keywords: haritaki; liposomi; inkapsulacija; funkcionalna čokolada; polifenoli
• Keywords (english): haritaki; liposomes; encapsulation; functional chocolate; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:155411
• 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: 2024-08-27 09:14:22