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undergraduate thesis
Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:305171
Švaljek, Silvija Lea
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

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Švaljek, S. L. (2021). Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:305171

Švaljek, Silvija Lea. "Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:305171

Švaljek, Silvija Lea. "Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:305171

Švaljek, S. L. (2021). 'Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:305171

Švaljek SL. Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:305171

S. L. Švaljek, "Inkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:305171

Metadata
TitleInkapsulacija ekstrakata origana dobivenih visokonaponskim električnim pražnjenjem
Title (english)Encapsulation of oregano extracts made by high voltage electrical discharge
AuthorSilvija Lea Švaljek
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 country2021-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je inkapsulirati ekstrakt origana dobiven uz pomoć visokonaponskog električnog pražnjenja te pratiti otpuštanje aktivnih tvari iz dobivenih kapsula. Također, ispitani su i fizikalni parametri dobivenih kapsula. Dvije vrste kapsula bile su načinjene od alginata te kombinacije alginata i kitozana. Preostale dvije vrste sadržavale su kombinaciju alginata i taninske kiseline te alginata, taninske kiseline i kitozana. Dobiveno je ukupno četiri različitih vrsta kapsula. Tijekom 120 min otpuštanja praćene su koncentracije polifenola te je utvrđeno kako kapsule koje sadražavaju alginat i taninsku kiselinu imaju najveće vrijednosti. Otpuštanja su se provodila u dva medija, klorovodičnoj kiselini i vodi, te nisu zamijećene značajne razlike. Na temelju dobivenih rezultata može se zaključiti kako bi se dobivene kapsule mogle ukomponirati u prehrambene proizvode.
Abstract (english)
The aim of this study was to encapsulate oregano extract obtained by high voltage electrical discharge. Also, the release of bioactive compounds from the encapsulates as well as their physical compounds had been observed. Two types of encapsulates were made of alginate and combination of alginate and chitosan. The other two encapsulates contained a combination of alginate and tannic acid as well as combination of alginate, tannic acid and chitosan. Four different types of encapsulates were made. During 120 min, a release of polyphenols concentration has been observed. It was determined that the encapsulates made of alginate and tannic acid had the highest amounts. Releasing was performed in two solvents, water and hydrochloric acid, and no significant differences were noticed. Obtained results showed that the encapsulates could be used in food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:305171
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 on2021-07-14 12:19:32