Inkapsulacija eteričnog ulja sjemenki komorača postupkom elektrostatske ekstruzije

master's thesis

• Title (english): Encapsulation of fennel seeds essential oil using electrostatic extrusion method
• Author: Katarina Robić
• Mentor: Maja Repajić (mentor)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• 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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U ovom radu ispitan je utjecaj udjela alginata (1; 1,5 i 2 %), proteina sirutke (0; 0,75 i 1,5 %) i načina sušenja (na zraku i liofilizacija) tijekom inkapsulacije eteričnog ulja sjemenki komorača elektrostatskom ekstruzijom. Određivani su iskorištenje, učinkovitost, kapacitet uklapanja, veličina i oblik kapsula te bubrenje kapsula. Iskorištenje je određeno u rasponu od 37,75 do 56,97 %, učinkovitost od 6,16 do 51,95 %, a kapacitet uklapanja od 37,88 do 82,60 %. Prosječna veličina mokrih... More kapsula bila je 3,17 mm, a suhih 1,99 mm. Faktor sferičnosti mokrih kapsula određen je u rasponu od 0,03 do 0,09, a faktor skupljanja od 0,17 do 0,55. Rehidracijom dolazi do bubrenja kapsula nakon 20 min. Udio alginata značajno utječe na iskorištenje, a sva tri ispitivana parametra značajno utječu na učinkovitost, kapacitet uklapanja i faktor skupljanja. Optimalni parametri su: udio alginata 1,5 %, udio proteina sirutke 1 % i liofilizacija kao način sušenja. Less

Abstract (english)

This study examined the effect of alginate content (1, 1.5 and 2%), whey protein content (0, 0.75 and 1.5%) and type of drying (air- and freeze-drying) on encapsulation of fennel seeds essential oil using electrostatic extrusion. Encapsulation yield, encapsulation efficiency, loading capacity, bead size and shape and beads swelling were determined. Yield ranged from 37.75 to 56.97%, efficiency from 6.16 to 51.95% and loading capacity from 37.88 to 82.60%. Average size of wet beads was... More 3.17 mm and of dry was 1.99 mm. Sphericity factor of wet beads ranged from 0.03 to 0.09 and shrinkage factor from 0.17 to 0.55. Rehydration caused swelling of the beads after 20 min. Alginate content showed significant effect on the yield, and all three varied parameters showed significant effect on the encapsulation efficiency, loading capacity and shrinkage factor. Optimal parameters were: content of alginate 1.5%, whey protein 1% and freeze-drying as a drying type. Less

• Keywords: inkapsulacija; elektrostatska ekstruzija; eterično ulje; sjemenke komorača; kapsule
• Keywords (english): encapsulation; electrostatic extrusion; essential oil; fennel seeds; beads
• Language: croatian
• URN:NBN: urn:nbn:hr:159:440627
• 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: 2024-02-07 09:17:03