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undergraduate thesis
3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:464605
Gregorović, Romia
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

Gregorović, R. (2020). 3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:464605

Gregorović, Romia. "3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:464605

Gregorović, Romia. "3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:464605

Gregorović, R. (2020). '3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:464605

Gregorović R. 3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata [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:159:464605

R. Gregorović, "3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:464605

Metadata
Title3D printanje jestivih gelova i inkapsulacija biljnih ekstrakata
Title (english)3D printing of edible gels and plant extracts encapsulation
AuthorRomia Gregorović
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biljni ekstrakti izvor su brojnih bioaktivnih molekula s potencijalnim povoljnim utjecajem na zdravlje čovjeka. S obzirom na to da je njihova bioraspoloživost često ograničena, istražuju se tehnologije kojima će se takvi aktivni spojevi moći ugraditi u funkcionalne proizvode. Jedan od načina prevođenja biljnih ekstrakata u stabilniju formu je tehnologija inkapsulacije koja omogućava očuvanje i kontrolirano otpuštanje aktivne tvari obložene vanjskim omotačem od hidrokoloida, dok se metoda 3D printanja koristi se za dobivanje novih tekstura, okusa i složenih oblika prehrambenih proizvoda. U ovom radu, proveden je postupak inkapsulacije biljnog ekstrakta origana. Dobiveni rezultati pokazali su da je otpuštanje polifenolnih spojeva iz suhih mikrosfera produljeno u odnosu na otpuštanje polifenolnih spojeva iz mokrih mikrosfera.
Abstract (english)
Herbal extracts are a source of many components with a beneficial effect on human health. Given that their bioavailability is often limited, technologies that would allow such active compounds to be incorporated into functional products are being researched. One way to translate plant extracts into more stable form is encapsulation technology that allows the preservation and controlled release of active substances coated with an outer hydrocolloid shell, while the 3D printing method is used to obtain new textures, flavours and complex shapes of food products. In this research, encapsulation process of oregano plant extract was performed. Obtained results showed that the release of polyphenolic compounds from dry microspheres is prolonged compared to the release of polyphenolic compounds from wet microspheres.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:464605
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-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-10-29 13:20:04