Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina

master's thesis

• Title (english): Influence of matrodextrin and inulin addition in spray drying process of gallic acid model solution and olive leaves extract
• Author: Ana Dobrinčić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2017-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je utvrditi utjecaj različitih nosača (maltodekstrina (MD), inulina (I) i smjese maltodekstrina i inulina (MI)) na prinos praha, učinkovitost mikroinkapsulacije ukupnih fenola i fizikalna svojstva prahova ekstrakta lista masline dobivenih sušenjem raspršivanjem. Kako bi se utvrdila optimalna temperatura (120, 150, 180 °C) te omjer uzorak:nosač (3:1, 5:1), za svaki od nosača, provedeno je sušenje modelnih otopina galne kiseline. Optimalna temperatura za sva tri korištena nosača je 150 C. Optimalan omjer galne kiseline i nosača uz MD i MI je 5:1, a uz I 3:1. Navedeni parametri zatim su korišteni za sušenje ekstrakta lista masline. Upotrebom MI postignut je najveći prinos praha ekstrakta lista masline (39,97 %), najveća učinkovitost mikroinkapsulacije (33,81 %) i najbolja fizikalna svojstva praha, a upotrebom I najveća koncentracija fenola (128,68 mg GAE/g praha). Koncentracije ukupnih fenola u dobivenim prahovima povećane su više od tri puta u odnosu na prah lista masline prije sušenja.

Abstract (english)

The aim of this research was to investigate the impact of different carriers (maltodextrin (MD), inulin (I) and mixture of maltodextrin and inulin (MI)) on yield, microencapsulation efficiency and physical properties of spray dried olive leaf extract. Spray drying of gallic acid model solution was carried out to establish optimal temperature (120, 150, 180 °C) and sample to carrier ratio (3:1, 5:1). The optimal temperature for all carriers is 150 °C. The optimal ratio is 5: 1 for MD and MI and 3: 1 for I. These parameters were then used for spray drying of olive leaves extracts. The highest yield (39.97 %), microencapsulation efficiency (33.81 %) and the best physical properties were achieved using MI, while the highest polyphenols concentration (128.68 mg GAE/g powder) was achieved using I. Total phenols in obtained powders were more than three time higher compared to the olive leaf before drying.

• Keywords: list masline; sušenje raspršivanjem; maltodekstrin; inulin; ukupni fenoli
• Keywords (english): olive leaf; spray drying; maltodextrin; inulin; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:845533
• 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: 2017-11-09 11:52:32