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master's thesis
Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:617501
Kukina, Luka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Section for Fundamental Engineering

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

Cite this document

Kukina, L. (2019). Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:617501

Kukina, Luka. "Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:617501

Kukina, Luka. "Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:617501

Kukina, L. (2019). 'Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:617501

Kukina L. Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:617501

L. Kukina, "Primjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:617501

Metadata
TitlePrimjena kemometrije u karakterizaciji in vitro procesa probave te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani
Title (english)Application of chemometrics for characterisation of the in vitro digestion process and physical and chemical properties of miltivitamin dietary supplements
AuthorLuka Kukina
MentorMaja Benković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Section for Fundamental Engineering)
Zagreb
Defense date and country2019-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je objasniti i povezati bioraspoloživost (in vitro simulacija procesa probave), fizikalna (raspodjela veličine čestica, sadržaj vlage, nasipna gustoća, svojstva tečenja, ukupne otopljene tvari i vodljivost) i kemijska svojstva (antioksidacijski kapacitet, sadržaj šećera) multivitaminskih prahova te bombona okusa naranče koji su dostupni na hrvatskom tržištu. Isto tako, ispitana je i mogućnost primjene kemometrijskih metoda (PCA analiza i umjetne neuronske mreže) u karakterizaciji bioraspoloživosti te fizikalnih i kemijskih svojstava multivitaminskih dodataka prehrani u obliku bombona i prahova. Dobiveni rezultati pokazali su da korišteni praškasti uzorci imaju niske vrijednosti indeksa kohezije i da slobodno teku, ali su isto tako skloni lomu granula pri većim brzinama tečenja. Analizirana fizikalna i kemijska svojstva otopina prahova i bombona ovisna su o sastavu uzorka i o prisustvu ostalih dodataka izuzev vitamina (kalcij, sladila, dekstroza i slični). Provedbom simulacije probavnog procesa in vitro utvrđen je veliki gubitak antioksidacijskih svojstava multivitaminskih dodataka prehrani. Navedena fizikalna i kemijska svojstva tijekom in vitro probavnog procesa uspješno se mogu pratiti i predvidjeti snimanjem UV-VIS i NIR spektara uzoraka te naknadnom kemometrijskom analizom podataka primjenom analize glavnih komponenata i predikcije umjetnim neuronskim mrežama.
Abstract (english)
The aim of this work was to explain and connect bioavailability (in vitro simulation of digestion), physical (particle size distribution, moisture content, bulk density, flow properties, total dissolved substances and conductivity) and chemical properties (antioxidant capacity, sugar content) of orange flavoured multivitamin powders and candies available on the Croatian market. The possibility of applying chemometric methods (PCA analysis and artificial neural networks) in characterization of the bioavailability, physical and chemical properties of multivitamin supplements in the form of candies and powders was also examined. The obtained results showed that the used powder samples have low values of cohesion index and that they flow freely, but they were also prone to fracture of granules at higher flow speed. The analyzed physical and chemical properties of the powder and candy solutions depend on the composition of the sample and the presence of other additives except vitamins (calcium, sweeteners, dextrose and other). Conducting an in vitro simulation of the digestive process revealed a great loss of the antioxidant properties of multivitamin supplements. The listed physical and chemical properties during in vitro digestive process can be successfully monitored and predicted by recording UV-VIS and NIR spectra of samples and subsequent chemometric data analysis using principal component analysis and artificial neural network prediction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:617501
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-29 08:10:59