Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)

master's thesis

• Title (english): Development of innovative functional chocolate with the addition of encapsulated polyphenol extract of ground ivy (Glechoma hederacea L.)
• Author: Barbara Tuzla
• 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: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je razviti formulacije inovativnih funkcionalnih čokolada obogaćenih inkapsulatima polifenolnog ekstrakta dobričice (Glechoma hederacea L.), dobivenih sušenjem raspršivanjem i liposomalnom inkapsulacijom. Obje vrste inakspulata dodane su u čokolade direktnim dodatkom u čokoladnu masu ili dodatkom kakaovog maslaca u kojem su prethodno homogenizirani biljni inkapsulati. Novoformuliranim čokoladama određena su fizikalna (udjel čvrstih triglicerida u kakaovom maslacu), bioaktivna (udjel bioaktivnih spojeva i in vitro digestija), teksturalna (tvrdoća), reološka (Casson-ova granica tečenja i plastična viskoznost) i senzorska svojstva te svojstva taljenja (maksimalna temperatura taljenja i specifična entalpija taljenja). Dodatak obje vrste inkapsulata rezultirao je obogaćenim polifenolnim sastavom čokolada u kojima su detektirane ružmarinska i klorogenska kiselina te rutin koji potječu iz dobričice. In vitro digestija čokolada rezultirala je poželjnim kontroliranim i kontinuiranim otpuštanjem ružmarinske kiseline, a dodatak inkapsulata nije se negativno odrazio na reološka i teksturalna svojstva čokolada. Senzorski je najbolje ocjenjena čokolada s dodatkom liposomalnog inkapsulata dobričice, prethodno homogeniziranog u kakaovom maslacu.

Abstract (english)

The aim of this study was to develop formulations of innovative functional chocolates enriched with encapsulated polyphenolic extract of ground ivy (Glechoma hederacea L.), obtained by spray drying and liposomal encapsulation. Both types of encapsulates were added to chocolates by direct addition to the chocolate mass or by the addition of cocoa butter in which plant encapsulates were previously homogenized. The physical (content of solid triglycerides in cocoa butter), bioactive (content of bioactive compounds and in vitro digestion), textural (hardness), rheological (Casson's yield point and plastic viscosity), sensory properties and melting properties (maximum melting temperature and specific melting enthalpy). were determined for the newly formulated chocolates. The addition of both types of encapsulates resulted in an enriched polyphenolic composition of chocolates in which rosmarinic and chlorogenic acids and rutin originating from ground ivy were detected. In vitro digestion of chocolates resulted in desirable controlled and continuous release of rosmarinic acid, and the addition of encapsulates did not negatively affect the rheological and textural properties of chocolates. According to the sensory analysis, the chocolate with the addition of liposomal encapsulated dobricica, previously homogenized in cocoa butter, was rated the best.

• Keywords: čokolada; dobričica; liposomi; sušenje raspršivanjem
• Keywords (english): chocolate; ground ivy; liposomes; spray drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:665990
• 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: 2024-10-22 08:56:17