| Abstract | Prehrambeni proizvodi se sve više obogaćuju bioaktivnim sastojcima, posebice polifenolima. Budući da su polifenoli nestabilni spojevi, prilikom inkorporacije u proizvode inkapsuliraju se kako bi se zaštitila antioksidacijska svojstva i omogućilo kontrolirano i kontinuirano otpuštanje tijekom probave. Cilj rada bio je razviti inkapsulacijske sustave ekstrakta dobričice (Glechoma hederacea L.) primjenom ionskog geliranja i inkapsulacije liposomima te njihovom kombinacijom. Kombinirani inkapsulacijski sustav inkorporiran je u bombone (10 %) s ekstraktom dobričice i uspoređen s bombonima bez inkapsulata. Spektrofotometrijskim analizama bombonima je određen udio polifenola i antioksidacijski kapacitet (ABTS i DPPH), a primjenom tekućinske kromatografije visoke djelotvornosti (HPLC-DAD) udio ružmarinske kiseline, kao dominantnog polifenola, te je praćeno oslobađanje u simuliranoj gastro-intestinalnoj probavi. Bomboni s inkapsulatom imali su viši udjel ukupnih polifenola (0,82 mg EGK g⁻¹), ružmarinske kiseline (41,53 µg g⁻¹) i antioksidacijskog kapaciteta (4,60 i 5,33 µmol Trolox g⁻¹) te su omogućili željenu simuliranu probavu ružmarinske kiseline, u odnosu na bombone bez inkapsulata. |
| Abstract (english) | Food products are increasingly enriched with bioactive compounds, especially polyphenols. Polyphenols, as unstable compounds, are encapsulated during incorporation into products to protect antioxidant properties and ensure controlled and continuous release during digestion. Aim of thesis was to develop encapsulation systems with ground ivy extracts (Glechoma hederacea L.) using ionic gelation, liposomal encapsulation, and their combination. Combined encapsulation system was incorporated into candies (10 %) with ground ivy extract and compared to candies without encapsulate. Using spectrophotometric analyses, total phenolic content and antioxidant capacity (ABTS and DPPH) were determined, while the content of rosmarinic acid, abundant polyphenol, was determined using high performance liquid chromatography (HPLC-DAD). Its release was followed during simulated gastro-intestinal digestion. Candies with encapsulate had higher total phenolic content (0,82 mg GAE gFood products are increasingly enriched with bioactive compounds, especially polyphenols. Polyphenols, as unstable compounds, are encapsulated during incorporation into products to protect antioxidant properties and ensure controlled and continuous release during digestion. Aim of thesis was to develop encapsulation systems with ground ivy extracts (Glechoma hederacea L.) using ionic gelation, liposomal encapsulation, and their combination. Combined encapsulation system was incorporated into candies (10 %) with ground ivy extract and compared to candies without encapsulate. Using spectrophotometric analyses, total phenolic content and antioxidant capacity (ABTS and DPPH) were determined, while the content of rosmarinic acid, abundant polyphenol, was determined using high performance liquid chromatography (HPLC-DAD). Its release was followed during simulated gastro-intestinal digestion. Candies with encapsulate had higher total phenolic content (0,82 mg GAE g⁻¹ ), rosmarinic acid (41,53 µg g⁻¹ ) and antioxidant capacity (4,60 and 5,33 µmol Trolox g⁻¹ ). They provided desirable simulated digestion of rosmarinic acid, whereas candies without encapsulate didn’t), rosmarinic acid (41,53 µg g⁻¹ ) and antioxidant capacity (4,60 and 5,33 µmol Trolox g⁻¹). They provided desirable simulated digestion of rosmarinic acid, whereas candies without encapsulate didn’t. |
