Formulacija mikroinkapsuliranih i liofiliziranih proizvoda izvedenih iz kombuche s karakterizacijom njihovog antimikrobnog i antioksidacijskog potencijala

undergraduate thesis

• Title (english): The formulation of microencapsulated and freeze-dryed products derived from kombucha with characterization of their antimicrobial and antioxidant potential
• Author: Tena Stipić
• Mentor: Deni Kostelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2024-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kombucha je svjetski poznat osvježavajući napitak dobiven fermentacijom čaja uz dodatak šećera i simbiotske kulture bakterija i kvasaca (SCOBY). Ovaj blago gazirani napitak se konzumira diljem svijeta zbog svojih dobro poznatih terapeutskih i profilaktičkih svojstava. U ovom radu pripremljene su kombuche od crnog čaja, dvije vrste zelenih čajeva, bobica drijenka te je napravljen vinski ocat korištenjem SCOBY kulture. Pripremljenim uzorcima od kombuche ispitana je antimikrobna aktivnost, antioksidativna aktivnost i sposobnost inhibicije formiranja biofilmova antimikrobnih mikroorganizama. Također su provedene mikroinkapsulacija i liofilizacija uzoraka kombuche za izradu prototipa proizvoda zbog velikog potencijala kombuche da postane funkcionalan proizvod s funkcionalnim svojstvima. Liofilizirani mikroinkapsulati su podvrgnuti simulaciji gastrointestinalnog trakta, nakon čega je povedeno ispitivanje antioksidativne aktivnosti. Dobiveni rezultati istraživanja su pokazali kako uzorci kombuche pokazuju zamjetnu antimikrobnu aktivnost, inhibiraju formiranje biofilmova patogenih mikroorganizama te iskazuju vrlo visoku antioksidacijsku aktivnost. Također, rezultati određivanja antioksidacijske aktivnosti su pokazali da mikroinkapsulacija u alginatni nosač spriječava otpuštanje aktivnih komponenti u želucu. Dodatno, razvijen je model procjene mase konačnog proizvoda nakon podvrgavanju procesima mikroinkapsulacije i liofilizacije kombuche.

Abstract (english)

Kombucha is a globally renowned refreshing beverage obtained through the fermentation of tea with added sugar and a symbiotic culture of bacteria and yeast (SCOBY). This mildly carbonated drink is consumed worldwide due to its well-known therapeutic and prophylactic properties. In this study, kombuchas were prepared from black tea, two types of green tea, Cornelian cherry berries, and a wine vinegar was made using the SCOBY culture. The prepared kombucha samples were tested for antimicrobial activity, antioxidant activity, and the ability to inhibit biofilm formation by antimicrobial microorganisms. Additionally, microencapsulation and lyophilization of the kombucha samples were conducted to develop product prototypes, given the great potential of kombucha to become a functional product with beneficial properties. The lyophilized microencapsulates were subjected to a gastrointestinal tract simulation, followed by an evaluation of their antioxidant activity. The research results showed that kombucha samples exhibit notable antimicrobial activity, inhibit biofilm formation by pathogenic microorganisms, and display very high antioxidant activity. Furthermore, the results of antioxidant activity determination indicated that microencapsulation in an alginate carrier prevents the release of active components in the stomach. Additionally, a model for estimating the final product mass after the processes of microencapsulation and freeze-drying of kombucha was developed.

• Keywords: kombucha; antimikrobna aktivnost; antioksidacijska aktivnost; mikroinkapsulacija; liofilizacija
• Keywords (english): kombucha; antimicrobial activity; antioxidant activity; microencapsulation; freeze-drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:336829
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-08 10:22:08