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undergraduate thesis
Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:605225
Škrtić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Škrtić, P. (2020). Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605225

Škrtić, Petra. "Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:605225

Škrtić, Petra. "Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:605225

Škrtić, P. (2020). 'Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:605225

Škrtić P. Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605225

P. Škrtić, "Metode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605225

Metadata
TitleMetode stabilizacije ekstrakata i njihova primjena u prehrambenoj industriji
Title (english)Encapsulation stabilisation methods and their use in the food industry
AuthorPetra Škrtić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Postoje različite metode stabilizacije ekstrakata, a najčešće se koriste metode sušenja raspršivanjem, koacervacija i liofilizacija koje imaju široku primjenu u prehrambenoj i farmaceutskoj industriji. Ovaj rad daje teoretski pregled različitih metoda stabilizacije ekstrakata te je također eksperimentalno proveden postupak inkapsulacije biljnog ekstrakta kadulje. Rezultati su pokazali da je veća razina ukupnih polifenola nakon otpuštanja kapsula u soku nego u vodi jer sok od jabuke već ima svoje prirodno prisutne polifenole. Dobiveni rezultati pokazali su da je za otpuštanje polifenola iz suhih mikrosfera bilo potrebno duže vrijeme nego za otpuštanje polifenola u mokrim mikrosferama te zbog navedenog svojstva mogu imati različitu primjenu za potrebe prehrambene ili farmaceutske industrije.
Abstract (english)
There are various methods of stabilization of extracts, and the most commonly used methods are spray drying, coacervation and lyophilization, which are widely used in the food and pharmaceutical industries. This paper provides a theoretical overview of different methods of stabilization of extracts and also experimentally investigated the release of polyphenols from extracts in different media, apple juice and water. The results showed that the level of total polyphenols after microsphere release is higher in the juice than in water because apple juice already has its naturally present polyphenols. The obtained results showed that the release of polyphenols from dry microspheres took longer than the release of polyphenols in wet microspheres and due to this, they may have different applications for the needs of the food or pharmaceutical industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605225
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-26 10:46:39