Inkapsulacija kurkumina iontropskim geliranjem u pektinski matriks sa različitim surfaktantima

master's thesis

• Title (english): Curcumin encapsulation by iontropic gelation in pectin matrix with different surfactants
• Author: Tihana Barić
• Mentor: Draženka Komes (mentor)
• 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: 2015-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je inkapsulirati kurkumin u pektinske mikročestice metodom iontropskog geliranja kako bi se poboljšala njegova topljivost, bioraspoloživost te očuvala antioksidativna aktivnost. Pet vrsti mikročestica je proizvedeno. Studija je pokazala da je Solutol HS 15 najbolji surfaktant za poboljšavanje topljivosti kurkumina u vodi. Učinkovitost inkapsulacije visoka je za sve proizvedene čestice. Kurkumin se pokazao stabilan u svim okolišnim uvijetima kroz vremenski period od četiri dana. Otpuštanje kurkumina iz matriksa pektinskih mikročestica praćeno je kroz 7 sati te je jedino u slučaju Solutol mikročestica postignuto 100 % otpuštanje. Postotak inhibicije DPPH se smanjuje nakon inkapuslacije. Beta-laktoglobulin štiti kurkumin od utjecaja temperature. Vrsta transporta kurkumina kroz monosloj stanica je transcelularni. Solutol HS 15 pokazao se visoko toksičnim za stanice.

Abstract (english)

Aim of thesis was to encapsulate curcumin in pectin beads by iontropic gelation method to improve its solubility, bioavailability and to preserve its antioxidative activity. Five types of beads were produced. The study showed that the best surfactant is Solutol HS 15 for improving solubility of curcumin in water. Encapsulation efficiency is high in the case of all beads produced. Curcumin is stable at different environmental conditions through four days. Curcumin release from matrix of pectin beads was controlled for 7 hours and only in the case of Solutol beads 100% of release was achieved. Percentage of DPPH inhibition is reduced after encapsulation. Beta-lactoglobulin protects curcumin against the effects of temperature. Transportation of curcumin through the cell monolayer is transcellular. Solutol HS 15 showed to be highly toxic for cells.

• Keywords: kurkumin; inkapsulacija; pektin; surfaktant; topljivost; antioksidativna aktivnost
• Keywords (english): curcumin; encapsulation; pectin; surfactant; solubility; antioxidative activity
• Language: english
• URN:NBN: urn:nbn:hr:159:544737
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-05 09:24:27