prikaz prve stranice dokumenta Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina
  Download
PDF 1.66 MB
master's thesis
Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:845533
Dobrinčić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Dobrinčić, A. (2017). Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:845533

Dobrinčić, Ana. "Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:845533

Dobrinčić, Ana. "Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:845533

Dobrinčić, A. (2017). 'Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:845533

Dobrinčić A. Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:845533

A. Dobrinčić, "Promjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:845533

Metadata
TitlePromjene fenolnih spojeva modelnih otopina i ekstrakta lista masline pri sušenju raspršivanjem uz dodatak maltodekstrina i inulina
Title (english)Influence of matrodextrin and inulin addition in spray drying process of gallic acid model solution and olive leaves extract
AuthorAna Dobrinčić
MentorBranka Levaj (mentor)
GranterUniversity 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 country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je utvrditi utjecaj različitih nosača (maltodekstrina (MD), inulina (I) i smjese maltodekstrina i inulina (MI)) na prinos praha, učinkovitost mikroinkapsulacije ukupnih fenola i fizikalna svojstva prahova ekstrakta lista masline dobivenih sušenjem raspršivanjem. Kako bi se utvrdila optimalna temperatura (120, 150, 180 °C) te omjer uzorak:nosač (3:1, 5:1), za svaki od nosača, provedeno je sušenje modelnih otopina galne kiseline. Optimalna temperatura za sva tri korištena nosača je 150 C. Optimalan omjer galne kiseline i nosača uz MD i MI je 5:1, a uz I 3:1. Navedeni parametri zatim su korišteni za sušenje ekstrakta lista masline. Upotrebom MI postignut je najveći prinos praha ekstrakta lista masline (39,97 %), najveća učinkovitost mikroinkapsulacije (33,81 %) i najbolja fizikalna svojstva praha, a upotrebom I najveća koncentracija fenola (128,68 mg GAE/g praha). Koncentracije ukupnih fenola u dobivenim prahovima povećane su više od tri puta u odnosu na prah lista masline prije sušenja.
Abstract (english)
The aim of this research was to investigate the impact of different carriers (maltodextrin (MD), inulin (I) and mixture of maltodextrin and inulin (MI)) on yield, microencapsulation efficiency and physical properties of spray dried olive leaf extract. Spray drying of gallic acid model solution was carried out to establish optimal temperature (120, 150, 180 °C) and sample to carrier ratio (3:1, 5:1). The optimal temperature for all carriers is 150 °C. The optimal ratio is 5: 1 for MD and MI and 3: 1 for I. These parameters were then used for spray drying of olive leaves extracts. The highest yield (39.97 %), microencapsulation efficiency (33.81 %) and the best physical properties were achieved using MI, while the highest polyphenols concentration (128.68 mg GAE/g powder) was achieved using I. Total phenols in obtained powders were more than three time higher compared to the olive leaf before drying.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:845533
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 11:52:32